Ingredients:
– Jumbo pasta shells: 250 grams
– Pumpkin puree: 400 grams
– Ricotta cheese: 200 grams
– Grated Parmesan cheese: 100 grams
– Minced garlic: 4 cloves
– Fresh sage leaves: 10 grams
– Heavy cream: 250 ml
– Unsalted butter: 50 grams
– Olive oil: 15 ml
– Salt: 5 grams
– Black pepper: 3 grams
– Nutmeg: 1 gram
PREPARATION:
1. Preheat your oven to 180°C (350°F).
2. Boil the jumbo pasta shells according to the instructions on the package until they are just al dente. Once cooked, drain and set aside to cool slightly.
3. In a large bowl, mix together the pumpkin puree, ricotta cheese, 50 grams of Parmesan cheese, minced garlic, salt, black pepper, and nutmeg until the mixture is smooth and creamy.
4. Carefully stuff each jumbo shell with the pumpkin filling and arrange them in a lightly greased baking dish.
5. In a skillet over medium heat, melt the unsalted butter and drizzle in the olive oil. Toss in the chopped sage leaves and sauté for about a minute, allowing the sage to become fragrant.
6. Add the heavy cream to the skillet, stirring to combine, and let it come to a gentle simmer. Gradually whisk in the remaining Parmesan cheese, cooking until the sauce thickens slightly. Season the sauce with additional salt and pepper as needed.
7. Pour the sage Alfredo sauce generously over the stuffed shells, ensuring they are well coated.
8. Cover the dish with aluminum foil and bake for 20 minutes in the preheated oven.
9. After 20 minutes, remove the foil and continue baking for another 10 minutes until the top becomes golden brown and bubbly.
10. Serve warm, garnished with a sprinkle of fresh sage leaves for added flavor and presentation.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings