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Shiitake Mushroom and Sausage Stuffed Shells in a Coconut Pumpkin Sauce

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Hello All!

It’s finally cold enough in California to bake. The winter and fall have definitely been  mild and hot. Today it was a crisp 67 degrees outside. That’s right, this is what I have to call “crisp” weather. In any case, I took full advantage and decided to use up the tons of canned pumpkin I recently purchased from Trader Joe’s. I’ve seen similar recipes around, using the pumpkin as a creamy alternative to many sauces. I’ll be making spaghetti and pumpkin soon!

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Stuffed Shells in Pumpkin Sauce

  • approx 14 jumbo shells, already cooked and cooled
  • 6 oz of shiitake mushrooms, stems removed, and caps chopped
  • 3 tbsp butter
  • olive oil
  • salt and pepper
  • 1 1/2 cups ricotta cheese  (full fat please)
  • 1 1/2 hot Italian sausages, casings removed
  • 1 canned pumpkin (not pumpkin pie mix!)
  • 1 can of coconut milk
  • 1 tbsp paprika
  • 1 tsp cinnamon
  • 1 tbsp cornstarch
  • 1 tbsp garlic powder
  • 1 1/2 cups of Parmesan cheese
  • 2 cups of monterey jack cheese

Preheat oven to 375 degrees F.

Line a 13 x 9 inch pan with parchment paper or foil and lightly, and I do mean lightly oil. Add the butter and some oil (so the butter doesn’t brown or burn) to a skillet. Once the oil is heated through, add the mushrooms and let them brown, turning over maybe 3 times, for 5 minutes.  Meanwhile, add the pumpkin and coconut milk to a 3 quart pan and set on medium-low heat. Add salt and pepper to taste and bring to a simmer.

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Place the ricotta in a bowl, and add the mushrooms when they are ready. Do not set on a paper towel before adding, even if some butter gets in, that’s fine, this is cold weather, delicious, good, rib-sticking food we’re making. Take the sausage and with your fingers pull off small 1/4 inch pieces. Brown on medium heat for 6-7 minutes, turning once. If you like, you can de-glaze the pan once the meat has had a chance to brown with either Port, Vermouth, or Marsala wine.

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Add the sausage to the ricotta and season again with salt and pepper. Add in 1 cup of Parmesan cheese and stir to combine.

Once the pumpkin-coconut milk sauce comes to a simmer add in some salt and pepper to taste, the cinnamon, paprika, garlic, and cornstarch. Add in the remaining 1/2 cup Parmesan cheese. Stir and bring to a boil for 2 minutes. Turn off the heat and let sit for 3 minutes.

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Add a ladle of the pumpkin sauce to the bottom of the baking dish. Take a shell in your hand and with the other use a soup spoon to fill it with the ricotta stuffing. Layer evening into the pan. Cover with remaining sauce (be careful not to completely drench the shells; I recommend using a ladle to pour it over the shells) and sprinkle on the monterey jack cheese. At this point you can also add some bacon/ panchetta to crisp up on top, or more Parmesan cheese. Whatever you like!

Bake in the over for 20-22 min.

Let sit for 5 minutes before serving.

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