Pumpkin Parmesan Stuffed Shells

Sauce:

1 Tbsp chopped fresh sage

3 garlic cloves (minced)

1 can pumpkin puree (canned unsalted)

¾ cup grated Parmesan cheese

½ tsp ground black pepper (freshly)

1 cup  heavy cream

2 cups chicken broth or more

½ cup pureed walnuts

½ tsp nutmeg

2 Tbsp parsley (chopped)

Mix all ingredients for the sauce together, thinning it down with desired amount of chicken broth

Makes approximately 4-1/2 cups)

Cook:  1 pkg large jumbo shells

Filling:

1 cup toasted walnuts, chopped
1 lb white meat chicken, cooked, diced 
2 cups mozzarella cheese, shredded
2 cups ricotta cheese
3 eggs, beaten
½ cup breadcrumbs
½ cup Parmesan cheese for filling
1 Tbsp chopped fresh sage
Optional:  ½ lb bacon, cooked crispy and crumbled – or 1 cup diced ham or prosciutto

Mix:  All ingredients of filling together until well combined. 

Sprinkle:  ½ cup Extra Parmesan cheese for sprinkling over the top at the end

Assemble:

· Grease a 9x12 pan and ladle 1 cup of pumpkin sauce into pan to coat the bottom

· Stuff the shells with the cheese, chicken, walnut mixture and place seam side down in the pan on top of the sauce, leaving enough room between shells for expansion.

· Ladle 2-3 cups more of the sauce over the shells, making sure to not coat them too much in order to see and spoon individual shells at serving time.

· Cover pan with aluminum foil and bake for approximately 30-40 minutes until hot and bubbly.

· Remove pan, remove foil, and sprinkle cheese and half of the fresh sage on top.

· Place pan back in the oven and bake until top cheese is bubbly (about 15 minutes)