Saturday, September 21, 2013

Pumpkin Stuffed Shells

16-20 jumbo shells
1/4 pound thick sliced bacon

1 cup pumpkin puree
1/2 cup mascarpone cheese
1/4 tsp nutmeg
1/4 tsp pepper
pinch of salt

1 can chicken broth
1 cup 1/2 & 1/2
4 tbsp butter
1 cup grated Italian cheese blend (I like the Tillamook brand) plus a little extra for the top
2 tbsp flour
salt and pepper to taste

-Preheat oven to 350 degrees

-Boil pasta shells according to package directions, drain and set aside

-Cook bacon, drain, crumble into big pieces and set aside

-For the filling, blend pumpkin, mascarpone cheese, nutmeg, pepper and salt in a blender or food processor until smooth

-For the sauce, pour chicken broth into large sauce pan and reduce by half over medium/high heat. Add 1/2 & 1/2 and reduce again over medium/low heat. Whisk in butter a tbsp at a time. Then whisk in flour and cheese until smooth. Season with salt and pepper to taste. Let thicken to desired consistency.

To assemble, use a pastry bag or spoon to fill the shells. Place them in a single layer in a 9x13 pan. Pour the sauce over the top, making sure the noodles are fully covered. Top with crumbled bacon and 1/4 to 1/2 cup of Italian cheese blend. Bake uncovered for about 30 minutes or until cheese is melted and they're hot all the way through.

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