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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 set
    aside.
  • 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!