Daytime Kitchen: Stuffed Shells

Kaitlin Classey from Fincastle Winery is in the Daytime Kitchen to make delicious stuffed shells.

Here's the recipe:

Pumpkin Stuffed Shells with Parmesan garlic sauce

Ingredients:

  • 24 jumbo pasta shells
  • 2 tablespoons olive oil
  • 2 cups ricotta cheese
  • 1 (15-ounce) can pumpkin puree (or Butternut Squash)
  • 1/2 cup freshly grated Parmesan
  • 1 large egg
  • 1 tablespoon chopped fresh sage leaves
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste

For the garlic parmesan cream sauce

  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup half and half
  • 1/2 cup freshly grated Parmesan
  • Italian bread Crumbs for sprinkling on top
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  • Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Transfer to a baking sheet and drizzle with olive oil; set aside and let cool.
  • In a large bowl, combine ricotta, pumpkin, Parmesan, egg, sage and nutmeg; season with salt and pepper, to taste. Stuff each shell with about 2 tablespoons ricotta mixture.
  • To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  • Spread 1/2 cup cream sauce in the prepared baking dish. Arrange shells in dish, topping with remaining sauce.
  • Sprinkle with Italian bread crumbs
  • Place into the oven and bake for 20-25 minutes, or until golden brown and bubbly.
  • Serve immediately.