This is without a doubt the best pasta I ever cooked for my family. The combination of flavours is just too good- pumpkin, cheese, creamy sauce and crispy sage. Absolutely fantastic. Give it a try 🙂

The original recipe is here

INGREDIENTS:

• a pack of big pasta shells (the bigger the better as it will be easier to fill it)
• 2 cups ricotta cheese
• 1 and 1/2 cups pumpkin puree
• 2 tbsp olive oil
• 1/2 cup grated Parmesan
• 1 egg
• 4-5 leaves sage, chopped and few more for topping
•  pinch nutmeg
• salt and pepper to taste

For the sauce:

• 1/4 cup  butter
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 cup cream
• 1/2 cup freshly grated Parmesan
• pinch nutmeg
• salt and pepper to taste

PREPARATION

1. Start with boiling the pasta in salted water. Let it be just an idea al dente. Strain the water and set aside
2. In a bowl mix puree, cottage cheese, parmesan cheese, egg, spices, olive oil and sage
3. Stuff each shell with the pumpkin mix
4. Fry gently, until crisp, few sage leaves into olive oil- take out and let sit on a paper
5. Preheat a small pan and melt the butter. Add garlic and flour and whisk to avoid lumps. Gradually add the milk and keep whisking. Add the cream, cheese and spices. Cook until it thickens.
6. In a baking tray spread the white cheese sauce, put the stuffed shells and bake at 220 degrees for 20 minutes.
7. Serve with extra parmesan cheese and the crispy sage leaves