Perfect for those warm cozy nights in, these creamy pasta shells are sure to be crowd pleasers. The pasta shells are stuffed with a pumpkin puree and ricotta mixture, then baked with a homemade rose sauce. Add a gourmet touch by simply mixing roasted garlic, parmesan and Lactantia 15% Cooking Cream and drizzle on top of the serving dish for that extra wow.

Ingredients

Stuffed Shells

• 1 pkg (340 g) jumbo pasta shells (30 shells)
• 2 tbsp (30 mL) oil
• 1 1/2 cups (375 mL) canned pure pumpkin puree
• 1 tub (500 g) ricotta
• 1 egg, beaten
• 1 cup (250 mL) grated Parmesan cheese
• 1 tbsp (15 mL) finely chopped finely chopped fresh sage
• 1 tsp (5 mL) each salt
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) ground nutmeg
• 1 lemon, zested
• 3 1/2 tsp lemon juice

Rose Sauce

• 2 tbsp (30 mL) butter
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tbsp (30 mL) finely chopped fresh thyme
• 1/2 tsp (2 mL) hot pepper flakes
• 1/4 cup (60 mL) tomato paste
• 2 cups (500 mL) jarred pureed strained tomatoes (passata)
• 1/2 carton (473 mL) Lactantia 15% Cooking Cream
• 1 1/4 tsp (6 mL) salt
• 1/2 tsp (2mL) pepper

Cream Drizzle

• 1/2 carton (473 mL) Lactantia 15% Cooking Cream
• 2 garlic cloves, minced
• 1/4 cup (60 mL) grated Parmesan cheese
• 1/4 tsp (1 mL) salt
• 1 tbsp (15 mL) parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C). Cook pasta according to package directions. Toss in oil to prevent pasta from sticking. Set aside.
2. Stuffed Shells: In a medium bowl mix pumpkin, ricotta, egg, 1 cup (250 mL) Parmesan, sage, garlic, salt, pepper, nutmeg, lemon zest and lemon juice until combined. Set aside.
3. Rose Sauce: Meanwhile, melt butter in high-sided skillet set over medium heat. Cook onion, 3 minced garlic cloves, thyme and hot pepper flakes for 3 to 5 minutes or until onions are starting to soften.
4. Stir in tomato paste. Cook for 2 to 3 minutes. Stir tomato puree. Cook for 3 to 5 minutes. Reduce heat to medium-low. Whisk in cooking cream, salt and pepper. Cook for 10 to 15 minutes or until thickened. Remove from heat.
5. Pour sauce into bottom of 9 x13-inch (3 L) baking dish; set aside.
6. Stuff each shell with heaping 2 tbsp (30 mL) and place stuffed side up in prepared pan. Bake for 15 to 20 minutes or until heated and bubbly. Let stand for 10 minutes before serving.
7. Cream Drizzle: Meanwhile, heat cream in skillet set over medium heat. Whisk cream, minced garlic, grated Parmesan cheese, and salt. Cook for 8 to 10 minutes or until thickened.
8. Drizzle sauce over top of pasta shells just before serving. Garnish with parsley.

Tips

Add crispy cooked pancetta or bacon to rose sauce if desired.