Active Ashley's Kitchen

Stuffed shells are one of my all time favorite meals. This is a different twist using pumpkin for a fall twist.

Ingredients:

16 jumbo pasta shells

1 pound ground Italian sausage

1 cup unsalted chicken broth

1 tablespoon Italian seasoning

1 can pumpkin puree divided

1 cup ricotta cheese

2 cups shredded spinach (or other leafy greens)

1 tablespoon basil puree or 1/4 cup basil leaves

1 egg

1 cup shredded mozzerella

1 cup shredded Parmesan cheese

Basil pesto for topping

Directions:

1. Bring a large pot of salted water to a boil. Cook shells according to package directions. Drain and allow to cool.
2. Pre-heat oven to 350 if cooking stuffed shells immediately after prepping. Note- You can prep in advance and refrigerate.
3. Heat sausage in a nonstick pan breaking up as it cooks over medium heat.
4. Add half the can of pumpkin puree, Italian seasoning, and chicken broth to the sausage. Mix well and remove from heat.
5. Add ricotta, spinach, egg, and remaining pumpkin puree to a medium bowl. Mix to combine.
6. Pour 1/2 of the pumpkin and sausage sauce into a 9×13 baking dish.
7. Add the cooked shells to the dish.
8. Fill the shells with the pumpkin ricotta mixture.
9. Top the shells with the remaining pumpkin sausage sauce.
10. Spread shredded cheese over the shells.
11. Bake for 20-25 minutes.
12. Let rest for 5 minutes before serving.
13. Drizzle basil peso over stuffed shells before serving.
14. Enjoy!