Indulge in the quintessential flavors of autumn with these nutrient-dense Pumpkin and Sage Stuffed Shells
Ingredients
- 20 jumbo pasta shells (whole grain preferred)
- For The Filling:
- 1 (15 oz) can organic pumpkin puree
- 1 cup grated pecorino cheese
- 1 large egg white (organic, pasture-raised)
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 Tbsp fresh sage, finely minced
- Pinch of sea salt and cracked black pepper
- For The Pumpkin Marinara:
- 1 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken or vegetable broth
- 3/4 cup crushed tomatoes
- 3/4 cup pumpkin puree
- 2 Tbsp pecorino cheese
- 2 tsp fresh sage, minced
- 1/2 tsp dried basil
- Pinch of nutmeg and sea salt
- 1/4 cup pecorino cheese (for topping)
Recommended Ingredients:
Organic Pumpkin Puree: View on Amazon >
*Expert Tip: Choosing organic pumpkin ensures a higher concentration of beta-carotene without synthetic pesticide residue.
Instructions
- Preheat your oven to 350°F.
- Boil the pasta shells according to package directions until just al dente. Drain and rinse with cold water to stop the cooking process; arrange them on a baking sheet to prevent sticking.
- Prepare the Filling: In a medium mixing bowl, combine the pumpkin puree, 1 cup pecorino, egg white, nutmeg, cinnamon, sage, salt, and pepper. Whisk until the texture is creamy and uniform.
- Prepare the Marinara: Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant. Add broth, crushed tomatoes, pumpkin puree, 2 Tbsp pecorino, sage, basil, nutmeg, and salt. Simmer for 10 minutes, stirring occasionally.
- Assemble: Transfer the filling into a piping bag. Pipe approximately 2 tablespoons of the pumpkin mixture into each cooled shell.
- Spread 3/4 of the prepared marinara sauce across the bottom of a 9×13-inch baking dish. Arrange the stuffed shells closely together.
- Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with the remaining pecorino cheese, and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Drizzle with the remaining sauce and garnish with extra sage before serving.
Kitchen Tech Tip:
Reusable Silicone Pastry Bags: View on Amazon >
*Expert Tip: Using a pastry bag allows for precise portioning, ensuring each shell remains insulin-friendly and visually stunning.
Professional Chef’s Notes
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through.
Make-Ahead & Freezing:
To save time, shells can be stuffed up to 24 hours in advance and refrigerated before baking. For long-term storage, freeze the stuffed shells in a single layer on a parchment-lined tray before transferring to a freezer-safe bag; bake directly from frozen, adding 15 minutes to the initial covered baking time.
