Classic Cheese Stuffed Shells Pumpkin Spiced Sauce and Bacon Bits
Pumpkins, are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BC, were found in Mexico. The word pumpkin originates from the word pepon, which is Greek for "large melon."
Ingredients
- 12 ea stuffed shell
- 1/2 cup pecans
- 4 tablespoons unsalted butter
- 1 medium onion red onion, finely diced
- 2 garlic cloves, minced
- 2 teaspoons minced fresh sage
- 1 lb pumpkin, roasted and pureed
- Tt salt and pepper
- 1/2 cup heavy cream
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 clove
- 1/4 cup Parmigiano-Reggiano cheese
- TT bacon Bits
- ½ cup smoked mozzarella
Directions
In a skillet, melt the butter. Add the onion, garlic and sage and cook over moderately low heat until the onion is soft. Transfer the mixture to a food processor. Add the pumpkin, puree until smooth. Season with salt, pepper and spices. Scrape the pumpkin puree and heavy whipping cream into a pot and cook over moderately low heat until hot. Fold in grated cheese. Spoon sauce in a baking dish, enough to cover the bottom. Arrange shells and sprinkle with Parmigiano and smoked mozzarella. Bake shells for 10 minutes at 375 F. Serve with hot bacon bits on top.
