Jerk Sausage Stuffed Shells with Pumpkin Cream Sauce
Ingredients
- 2 packs Bad Dawg Jerk Sausage removed from casing
- 16 jumbo pasta shells
- 2 cups Callaloo roughly chopped
- 1 tbsp Butter
- 3 cloves Garlic finely chopped
- 2 tsp Dry Italian Seasoning
- 1/4 cup White Wine
- 1 lb Pumpkin boiled & purée
- 1 1/4 cups Whole Milk
- 1 cup Ricotta Cheese
- 1 egg
- 1/2 cup Basil Pest divided
- 1/2 tsp Red Pepper Flakes crushed
- 1 cup Mozzarella Cheese, grated
- 1 cup Parmasean grated
- Salt (to taste)
- Black Pepper (to taste)
- pinch Nutmeg freshly grated
- Fresh basil and oregano optional
Instructions
- Preheat oven to 350°F (175°C). Cook pasta shells until al dente, then drain and cool.
- Brown sausage in an oven-safe pan over medium heat for 4-5 minutes, then remove and setaside.
- Add butter and garlic to the pan, season, and cook for 1-2 minutes. Stir in Italian seasoning, wine, 1 cup pumpkin purée, and milk. Return sausage and simmer for 15-20 minutes.
- Mix the remaining pumpkin purée, ricotta, egg, ¼ cup pesto, red pepper flakes, nutmeg, half the cheese, and greens for the filling.
- Fill shells with the pumpkin mixture, add greens to the sauce, nestle shells in, top with cheese, and bake for 20-25 minutes.
- Garnish with pesto and herbs, serve and enjoy!
