Stuffed Shells With Pumpkin Bacon Sauce Recipe 455

STUFFED SHELLS WITH PUMPKIN SAUCE

Steps:

• 400 F Oven
• To roast winter squash, cut in half, scrap out seeds and roast open side down on a parchment lined baking sheet for 40-55 minutes, until easily pierced with the tip of a knife. Scrape out flesh and you'll only need two cups. Save the rent for another use.
• In the mean time, boil water for shells, and cook shells according to directions.
• Drain, coat with olive oil and set aside.
• While the water is boiling, brown sausage in a heavy bottomed skillet over medium heat. Set aside on a paper lined plate.
• Wipe out skillet, heat 1-2 T olive oil and saute onions over med heat until golden and tender. Add garlic and mushrooms. Saute on med low heat until mushrooms are tender. Add sage, saute for one minute and turn heat off. Place sausage back in to the pan and stir in pine nuts ( optional) ricotta and mozzarella. Taste for salt ( some sausage is saltier than others) and add 1/4- 1/2 tsp kosher salt -if needed, and cracked pepper.
• Stir and set aside.
• When squash is done remove from oven, turn heat down to 350,
• Spoon out 2 Cups of roasted squash into a blender with cold chicken stock, milk, Parmesan, ½ tsp salt, 1 tsp sugar, nutmeg and pepper. Blend until very smooth and silky.
• In a large greased baking dish ( or individual ramekins) pour enough sauce to generously coat the bottom. Stuff the shells and place them in the baking dish over the sauce.
• Pour more sauce over top. Cover with foil and bake at 350 until heated through, about 20 minutes. Remove foil and continue baking another 10 minutes.
• You could add more cheese or any remaining sauce to the top at this point.
• Enjoy!

BACON PUMPKIN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F. Chop bacon and add it to a skillet over medium-low heat. Let cook until fat renders out and bacon is crispy. Remove bacon from skillet when it's crispy. Drain off grease, leaving about 2 tablespoons in the skillet.
• Add chopped onion, garlic, and paprika to the skillet and cook until onions are soft and translucent.
• Stir in pureed pumpkin along with half of the crispy bacon and gouda cheese. Combine well and then remove from heat. Season the pumpkin mixture with salt and pepper to taste.
• Cook shells according to package in salted water until they are al dente. Be careful not to overcook the shells or they will be harder to stuff.
• Drain pasta and rinse the shells with cold water. Then work with one shell at a time and spoon in a big spoonful of pumpkin stuffing into each shell. Place the stuffed shell in a baking dish. Continue until you finish all the filling. You should get around 20 shells.
• Cover shells with the rest of the cheese and crispy bacon bits. Bake shells at 350 degrees until cheese is melted and shells are hot, about 20-25 minutes.
• Remove and garnish with chopped chives. Serve while warm!

PUMPKIN STUFFED SHELLS

Steps:

• 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. Place into the oven and bake for 20-25 minutes, or until golden brown and bubbly. Serve immediately.

STUFFED SHELLS WITH PUMPKIN-BACON SAUCE RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Place the shells in a 13x9 baking dish that has been sprayed with cooking spray. Sauté the bacon in a medium-size sauce pan until browned, about 10-12 minutes. Remove some of the bacon fat from the pan, leaving about 1/4 cup. Add the onions and sauté until translucent, about 6-8 minutes. Stir in the flour then add the chicken stock and the milk. Bring the mixture to a simmer and let it thicken, stirring constantly. Add in the pumpkin puree, rosemary, thyme, Parmesan, salt and pepper. Bring the mixture back up to a simmer. Pour the sauce evenly over the shells and top with the grated Fontina cheese. Place the pan on the middle rack in the preheated oven and bake for 35-40 minutes, or until bubbly and browned on top.

PUMPKIN-STUFFED SHELLS

Steps:

• Heat oven to 350°F.
• Spread 1/2 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Reserve 1/2 cup mozzarella. Combine remaining mozzarella with all remaining ingredients except pasta shells; spoon into shells. Place in prepared baking dish; drizzle with remaining pasta sauce. Cover.
• Bake 30 min. or until heated through. Sprinkle with reserved mozzarella; bake 5 min. or until melted.

PUMPKIN-STUFFED SHELLS IN PARMESAN CHEESE SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper, waxed paper, or aluminum foil. Grease a 9x13-inch baking dish.
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set shells aside on the prepared baking sheet.
• Whip ricotta cheese, pumpkin, cream cheese, shredded Parmesan cheese, sugar, egg, salt, and pepper together in a large bowl using a hand or stand mixer until creamy. Stuff each shell with filling and replace on the baking sheet.
• Melt butter in a large skillet over medium heat. Add garlic and cook for 2 minutes. Whisk in flour until golden and thick to make a roux. Add milk slowly, whisking constantly, followed by half-and-half and grated Parmesan cheese. Whisk until sauce thickens, 3 to 4 minutes. Season cheese sauce with salt and pepper.
• Spread just enough cheese sauce into the bottom of the prepared baking dish to cover. Add stuffed shells and pour remaining sauce over.
• Bake in the preheated oven until browned, 15 to 20 minutes.

CHICKEN-BACON-RANCH STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on box.
• In 4-quart saucepan, melt 1/4 cup butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
• In 4-cup glass measuring cup, mix broth and whipping cream. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Add cream cheese and cook until melted, beating occasionally. Remove from heat. Stir dressing mix into sauce mixture. Pour 1 cup of the sauce into bottom of baking dish, spreading to cover.
• In medium bowl, mix 1 cup of the sauce, the chicken, spinach, 1 cup of the shredded cheese and 1/4 cup of the green onions.
• Fill each pasta shell with a heaping tablespoonful chicken mixture; place in baking dish. Pour remaining sauce on top of shells. Cover; bake 35 to 40 minutes or until heated through. Sprinkle with remaining 1/2 cup shredded cheese; bake uncovered about 5 minutes or until cheese is melted.
• Meanwhile, in 8-inch skillet, heat 1 tablespoon butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown.
• Before serving, top shells with bacon, bread crumbs and remaining 1/4 cup green onions.

BACON-CHEESE STUFFED SHELLS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender., In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13x9-in. baking dish., Preheat oven to 350°. In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream, broth and milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. , Pour over shells. Sprinkle with mozzarella cheese. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

SAUSAGE AND PUMPKIN-STUFFED SHELLS

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.
• Brown sausage with onions in large skillet on medium heat 7 min.; drain. Return sausage to skillet. Add spinach; cook and stir 1 min. or just until wilted. Remove from heat. Stir in 1 cup pumpkin.
• Pour 1/2 cup broth into 13x9-inch baking dish. Spoon pumpkin mixture into pasta shells; place in baking dish. Cover.
• Bake 30 min. or until heated through. Meanwhile, cook cream cheese spread, bacon and remaining broth in large saucepan on low heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add remaining pumpkin; mix well. Cook 1 min. or until heated through, stirring occasionally.
• Spoon cream cheese sauce over shells. Top with mozzarella; bake, uncovered, 10 min. or until melted.

CHEESE AND BACON-STUFFED PASTA SHELLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain, and cool.
• Heat olive oil in a skillet over medium heat. Cook the bacon, onion, and garlic until bacon starts to crisp and onion and garlic have softened, about 5 minutes. Remove from heat and drain.
• Mix the bread crumbs, cream cheese, parsley, and the bacon mixture in a large bowl; season with pepper to taste.
• Pour the tomato puree into a large, shallow casserole dish; stir in the rosemary.
• Spoon the bacon and breadcrumb mixture equally into the pasta shells. Arrange the stuffed shells in the casserole dish. Coarsely chop the mozzarella and scatter over the pasta shells. Bake in preheated oven until cheese is melted and sauce bubbles, about 30 minutes.