Ingredients
Equipment
Method
Preparation
- Boil the jumbo shells in salted water until al dente, drain and cool.
- In a large saut? pan, over low heat, melt the butter and add the minced garlic, stirring for 2-3 minutes until the garlic is fragrant. Stir in the nutmeg for an additional minute.
- Whisk in the pumpkin puree, half and half, parmigiano reggiano, minced rosemary, salt, and pepper. Stir until the sauce is smooth.
- Mix together all of the filling ingredients in a bowl. Fill each of the shells and place them seam up in the pumpkin sauce.
- Top with extra mozzarella cheese (optional).
- Bake at 400 degrees for 20 minutes. Remove from the oven and let cool. The sauce will be runny at first; once it starts to cool, it will thicken up.
Nutrition
Notes
Using room temperature cheeses makes for easier mixing and a creamier filling. Don?t overcook the pasta; it will continue cooking in the oven. If the sauce seems too thick, thin it with a little milk or vegetable broth.