Pumpkin is a fall flavor I think people either love or despise. The people that love pumpkin I highly recommend trying this recipe, and the people that hate it I will still strongly encourage to try this recipe! And even though you may not love pumpkin, I will tell you why you’ll like this pumpkin fare, because the pumpkin is incorporated. The star of this show is not pumpkin. Although it is one of the main ingredients, there is as much cheese as there is pumpkin… which should tell you it is just as cheesy as it is pumpkin-y! Along with the depth of marinara, with white wine and Mendocino Spices you will be genuinely surprised how loveable and rich this dish is.
1 yellow onion, finely chopped
3-4 garlic cloves, minced
1 tbsp Mendocino Spices Oregano Whole Flakes
2 tsp Mendocino Spices Fennel Seeds
2 tsp Mendocino Spices Smoked Paprika
1 tsp Mendocino Spices Crushed Red Pepper
Mendocino Spices All-Purpose Seasoning, to taste
1 jar marinara
1 cup white wine, dry
½ lb jumbo pasta shells
15 oz can pumpkin puree
1 egg
15 oz ricotta
8 oz Fontina, shredded
¼ cup gorgonzola
2 tbsp fresh sage, finely chopped
¼ tsp Mendocino Spices Whole Nutmeg, ground
3 oz prosciutto
½ cup provolone, cubed or shredded
– Preheat oven to 375 degrees F and line a baking sheet with parchment. Lay out the prosciutto on the parchment flat and bake until crispy, about 15 minutes.
– Preheat oven to 400 degrees F.
– In a large pan add a splash of EVOO over medium heat. Once oil shimmers add yellow onion, garlic, and season to taste with a little Mendocino Spices All Purpose Seasoning. Continue to add Mendocino Spices Smoked Paprika, Mendocino Spices Fennel Seeds, and Mendocino Spices Crushed Red Pepper.
– Once onions start to soften add the jar of marinara, white wine, and Mendocino Spices Oregano Whole Flakes. Simmer on low while you prepare pasta and filling, stirring occasionally.
– Prepare pasta shells according to package instructions (extra al dente is best).
– In a medium size bowl, mix the can of pumpkin puree, egg, ricotta, fontina, gorgonzola, ricotta, and fresh sage. With a nutmeg grinder or grater add Mendocino Spices Whole Nutmeg. Mix well until combined.
– In a 9 x 13 casserole dish pour half of the marinara sauce and spread across the bottom of the dish. Begin to fill shells with cheesy pumpkin filling using a small ice cream scooper or spoon. Carry on until pan is full of stuffed pumpkin shells.
– Add the remaining marinara sauce, spooning on top, preferably in between shells. Add provolone cheese cubes for extra cheesiness.
– Bake for 20-25 minutes or until the cheese has melted and is slightly brown on top.
– Place crunchy prosciutto in a plastic bag and crush until it’s in small pieces. Top shells with the prosciutto for a crunchy factor and serve hot!