Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 pound ground spicy Italian turkey sausage
- 1 green bell pepper, chopped
- 1 (15 oz) can pumpkin puree
- 1 cup reserved pasta water
- 1 cup whole milk
- 2 teaspoons dried oregano
- 1 pinch crushed red pepper flakes
- kosher salt and pepper
- 1 pound jumbo shells
- 16 ounces whole milk ricotta cheese
- 2 cups shredded fontina cheese
- 1/2 cup Super Kale Pesto by Freak Flag Foods (store bought it homemade basil pesto is a great substitute)
- 8 ounces mozzarella, torn
- fresh basil, for serving
Directions:
1. Preheat the oven to 350 degrees F.
2. Heat the olive oil in a large, oven-safe skillet over high heat. When the oil shimmers, add the sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the bell pepper, pumpkin, milk, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
3. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Reserve pasta water and add to pumpkin sauce. Turn off heat.
4. In a medium bowl, combine the ricotta, fontina, and pesto.
5. Working with one pasta shell at a time, spoon about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the skillet as you go. Add the mozzarella on top.
6. Transfer the skillet to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil.
boymomfoodie.mom 