Pumpkin stuffed shells

Craving for Pumpkin?

Me too!

Soon in the first week of October, I have to start to buy the pumpkin, not the canned. Fresh pumpkin, because I just want the seeds. I truly love to eat seeds that only when you roasted it. Right now, I am thinking of a way by what to do with pumpkin. I just want to combine something for dinner. Most of time I only eat pumpkin was for dessert. Now I have this idea that I have explored around a lot. I came up with this idea called Pumpkin Stuffed Shells.

Here is the recipe for Pumpkin Stuffed Shells:

Ingredients
- tomato sauce (it can be anything, you can do homemade tomato sauce, or using your creative. I used cheat tomato sauce because it make it easier for me)
- 15 oz of canned pumpkin
- 15 oz of ricotta cheese
- 8 oz of mozzarella cheese
- fresh mushroom (sliced)
- onion (use half and chopped)
- tomato (use whole and chopped)
- 1/4 cup of Parmesan cheese
- 1 tsp of garlic powder
- parsley (dried or fresh)
- box of jumbo shell pasta (it will hold 42 shell so it should be enough for your big family)
- 4 tablespoon of butter

Direction
1. Cook the jumbo shell pasta (follow the box direction), because it will take a while to cook and let it cool too.
2. While the jumbo shell pasta are cooking. Saute the mushroom with 4 TBS of butter (I know it is a lot of butter but when you add vegetable, it will be reduced), then add onion and continued to saute for 2 minutes. Then add tomatoes and the juice from tomato will be release so let it boil and then simmer for 5 to 10 minutes.
3. While pasta cooked and the vegetables are simmering. Use medium bowl, add ricotta cheese, Parmesan cheese, garlic powder, and parsley, mixed well all together. When the vegetables are done, separate the mushrooms from onion and tomatoes. Don't use all of the mushroom, only need some of it. Then add the mushrooms in filling and mix well. Then add 1/2 cup of pumpkin in the filling and again mixing well. Save the remaining of pumpkin for later if you want to make cookie or bread or whatever you feel like.
4. When the pasta are done, just drain the water out and let it cool down. Preheat the oven to 350 degree. Using any casserole pan, I used 9x13 inch pan because I have big family. Spray with the can to prevent stick, then add the tomato sauce. Then add the vegetable that you save before and not use all of it.
5. For the shell pasta, add the filling inside. It is a lot of work to do, so if you are ready to get little messy. Be sure that your hands are clean before you add the filling in shell pasta. When you add the filling in the shell pasta and put in pasta. Make sure the open shell, not upside down because it will spread when you put in oven.
6. Add all of the tomato sauce on the top and spread it around. Then add the mozzarella cheese on the top, I ended up use all of it. Then add the remaining of vegetable on the top.
7. Put in the oven and cook for 30 minutes. Then take it out and let it cool for a while.
8. Just enjoy of the every taste you bite, :)

     

I know the picture on the right are terrible. I had to use my cellphone camera because my digital camera were dying. I had to recharge. It just not enough time for it.

I hope you enjoy this recipe when you cook in the future.