Pumpkin, spinach & ricotta stuffed pasta shells with sage butter

Ingredients

• 15 jumbo pasta shells (Cook 2-3 extra in case of breakages)
• 1–1/2 tbsp olive oil
• 2 tsp fresh garlic (minced)
• Handful fresh spinach leaves (roughly chopped)
• 1/2 pack ricotta cheese
• 1/2 cup grated Parmesan cheese (plus more for serving)
• 1 egg
• 1 tsp kosher salt
• 1/2 tsp freshly-ground black pepper
• 1–1/4 cups marinara sauce
• 1 small pumpkin
• Few sage stems
• 3 tbsp butter

Instructions

1. Clean out the pumpkin and slice into 4/8 pieces. Drizzle with olive oil and place on a baking tray
2. Bake at 180C for 25/30 min until it has softened
3. Whilst the pumpkin is baking, cook the pasta al dente according to packet directions. Drain and set aside
4. In a mixing bowl, stir together the chopped spinach, ricotta, Parmesan, egg, and salt and pepper until thoroughly combined. Add the softened pumpkin and mix well
5. Pour 1/2 cup of the marinara sauce into the bottom of an ovenproof Circulon SteelShield Saute Pan
6. Stuff each pasta shell with a generous amount of the pumpkin, spinach and ricotta mixture, and place in the pan
7. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes
8. In a small saucepan melt butter, add sage and let it bubble for a few minutes
9. Serve over the pasta shells with some extra Parmesan. Enjoy!