Cozy Autumn Comfort Recipes
Pumpkin Ricotta Stuffed Shells with Sage Brown Butter Sauce
FOR TOPPING:
z Extra Parmesan for serving z Cracked black pepper
Instructions: 1. Preheat oven to 375°F (190°C). Lightly grease a baking dish. 2. Mix the filling: In a bowl, combine pumpkin purée, ricotta, Parmesan, egg, nutmeg, salt, and pepper. Mix until creamy and well-blended. 3. Stuff the shells: Fill each cooked shell with about 1–2 tbsp of the pumpkin ricotta mixture. Place in a single layer in your baking dish. 4. Bake: Cover loosely with foil and bake for 20–25 minutes, just to warm through and let the flavors meld. 5. Make the brown butter sauce: In a skillet, melt butter over medium heat. Add sage leaves and cook until butter foams and turns golden brown (3–5 minutes). Remove from heat. Optionally, stir in chili flakes for a kick. Drizzle sage brown butter generously over the stuffed shells. Top with Parmesan and freshly cracked pepper. Serve warm!
Ingredients FOR THE FILLING:
z 1 (15 oz) can pumpkin purée z 1 1/2 cups ricotta cheese z 1/2 cup grated Parmesan z 1 egg z 1/4 tsp nutmeg z Salt & pepper to taste
FOR THE PASTA: z 16 jumbo pasta shells, cooked al dente z For the sauce: z 1/2 cup (1 stick) unsalted butter z 8–10 fresh sage leaves z Optional: pinch of chili flakes
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