12oz box of Jumbo Shells
Filling:
15oz can Organic Pumpkin Purée
1 cup Ricotta
1 egg
8oz Mozzarella
8oz cooked ground sausage
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp Brown sugar
1/2 cup Grated Parmigiano
Pepper to taste
1 tsp salt
2 tbsp Fresh Parsley/Sage
Bechamel Sauce:
5 tbsp unsalted butter
1/4 cup AP flour
4 cup milk
1 tsp salt
1/4 tsp nutmeg
Pepper to taste
1/2 cup grated Parmigiano
Start by sautéing 1/2lb of ground sausage. Set aside to cool.
While the sausage is cooling, make the béchamel sauce. Melt the butter, add the flour and whisk for a couple of minutes to make sure you cook out the raw flour flavor. Slowly add in the milk and season with salt, pepper and nutmeg. Stir constantly until the mixture has thickened. Turn off the heat and add in the parmigiano cheese.
Once the sausage has cooled, mix all of the filling ingredients.
Boil the shells very al dente. Run under cold water to stop the cooking process.
Into a 9 x 13 baking dish, placed a thick layer of bechamel on the bottom.
Fill each shell with a heaping tablespoon of filling and place into the baking dish.
Top with more bechamel sauce and grated Parmigiano.
Cover with aluminum foil and bake at 400°F for 30 minutes covered and 10 minutes uncovered.