Daytime Kitchen: Stuffed Shells

By Brittany Flowers - Daytime Blue Ridge Host

Kaitlin Classey from Fincastle Winery is in the Daytime Kitchen to make delicious stuffed shells.

Here's the recipe: Pumpkin Stuffed Shells with Parmesan garlic sauceIngredients:

  • 24 jumbo pasta shells
  • 2 tablespoons olive oil
  • 2 cups ricotta cheese
  • 1 (15-ounce) can pumpkin puree (or Butternut Squash)
  • 1/2 cup freshly grated Parmesan
  • 1 large egg
  • 1 tablespoon chopped fresh sage leaves
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste
For the garlic parmesan cream sauce
  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup half and half
  • 1/2 cup freshly grated Parmesan
  • Italian bread Crumbs for sprinkling on top
  • Kosher salt and freshly ground black pepper, to taste
Directions:
  1. Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spread 1/2 cup cream sauce in the prepared baking dish. Arrange shells in dish, topping with remaining sauce.
  7. Sprinkle with Italian bread crumbs
  8. Place into the oven and bake for 20-25 minutes, or until golden brown and bubbly.
  9. Serve immediately.

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