Stuffed Shells with Pumpkin
1 12 oz Package Jumbo Pasta Shells
1/2 Cup Butter or Margarine
1/4 Cup, plus 2 Tablespoons, All Purpose Flour
1 1/2 Cups Milk
1 1/2 Cups grated Parmesean or Romano Cheese
2 Cups cooked Pumpkin or Squash
2 Cups Ricotta Cheese
1 Cup Chopped raw Spinach
Salt and Pepper to taste
1 Clove Garlic, Crushed
1 Cup Shredded Mozzarella Cheese
Preheat oven to 350 degrees.
Boil Pasta until done, and rinse with cold water. Do Not over cook or shells will tear when being stuffed.
Melt butter in a medium saucepan. Stir in flour ; continue stirring and add milk when sauce thickens, stir in 1/2 cup Parmesean Cheese. If too thick add another 1/2 cup milk. Season to taste and set aside.
In medium bowl , combine 1 cup parmesean cheese , pumpkin, ricotta,
spinach, salt , pepper and garlic. Lightly oil 2 quart baking dish. Stuff shells with pumpkin mixture and place in baking dish. Cover shells with sauce . Sprinkle with mozzarella over the top. Bake 30 to 35 minutes, until golden and bubbly. Cool for 10 minutes before serving
Serves 6- 8
You can also substitute Gruyere cheese for Mozzarella