A deliciously creamy weeknight dinner for when you're craving Fall flavours! Ground turkey and pumpkin stuffed shells are served in a creamy Parmesan sauce, making this the ultimate Fall comfort food!
Ingredients
1 250g package jumbo pasta shells
2 tablespoons olive oil
1 lb ground turkey
1 1/2 cups ricotta cheese
2 cups pumpkin puree
1/2 cup Parmesan cheese, shredded
1 egg
1 tablespoon chopped rosemary
1/4 teaspoon nutmeg
salt and pepper to taste
Parmesan Cream Sauce
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup Parmesan cheese
salt and pepper
Directions
1. In a saucepan, melt butter over medium heat. Add flour and whisk to create a roux. Whisk in milk and Parmesan cheese until sauce thickens. Season from salt and pepper. Remove from heat. Spoon half of the sauce onto the bottom of a 9X13 baking dish.
2. Heat oil in a saute pan and add ground turkey. Cook, stirring often. When cooked completely, remove from heat.
3. Preheat oven to 350F. Cook pasta shells according to package directions. Drain. Drizzle a baking sheet with oil and set pasta shells on it to cool.
4. Meanwhile, in a large bowl, mix ricotta, pumpkin puree, Parmesan, rosemary, nutmeg, salt and pepper. Stir in cooked turkey and an egg until well combined.
5. Arrange cooled pasta shells in the baking dish. Spoon pumpkin mixture into each shell. Top with additional Parmesan cream sauce.
6. Bake in the oven for 25 minutes. Serve.
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