Recipe Box, Pumpkin & Sausage Pasta Pillows with Chardonnay Béchamel

Are you ready for Halloween?

 

Halloween chalkboard thepaintedapron.com

 

Here’s a perfect dinner for your trick or treaters that will make everyone happy!

 

pumpkin-stuffed-shells-with-fried-sage

 

Soft pillows of pumpkin and sausage stuffed pasta covered in a chardonnay*cream sauce

*substitute chicken broth or any white wine

 

pumpkin-stuffed-shells-1

 

It is sure to keep hungry goblins happy

 

Halloween table 1 thepaintedapron.com

 

Here are the ingredients

 

pumpkin-shell-ingredients

Start by browning the sausage and cooking the pasta shells

 

sausage-and-pasta

 

Reserve 1/4 cup pasta water

 

pasta-water

 

Melt butter in saucepan and fry sage leaves

 

fried-sage

 

or saute the leaves in the skillet you used to brown the sausage and set aside to drain on paper towels

 

 

sage

 

The chardonnay béchamel sauce sounds fancy but it’s very simple to make

Add flour to the butter in the sauce pan and cook 1-2 minutes forming a roux

 

roux

 

Next add garlic and cook and stir 1 minute, then add milk or cream

Cook and stir several minutes until sauce thickens

Add wine slowly to thin sauce and use reserved pasta water or more wine if necessary to reach desired consistency

 

wine-white-sauce

The sauce should be fairly thick, but still pourable

Season well with salt and pepper, and stir with a whisk to smooth any lumps

 

parmesan-cream-sauce

 

Add cheese and set sauce aside while you prepare filling

 

pumpkin-ricotta-filling

 

Mix together pumpkin, egg, ricotta, sage, cheese and seasonings

 

pumpkin-sage-filling

 

Mix in sausage

 

sausage-pumpkin

 

pumpkin-sausage-pasta-filling

 

Drain pasta and stuff shells

 

pumpkin-shells

 

Put 1/3 of sauce on the bottom of a greased baking dish and place stuffed shells on top

 

sausage-pumpkin-stuffed-shells

 

Cover shells with remaining sauce and a sprinkle of Parmesan

 

 

parmesan-cream-topped-pumpkin-shells

 

Cover and refrigerate up to 24 hours if desired before baking uncovered for 45-60 minutes

 

pumpkin-sausage-pasta-bake

 

Serve it up!

 

pumpkin-sausage-stuffed-shells-with-sage

This recipe was adapted from Damn Delicious

Pumpkin & Sausage Pasta Pillows with Chardonnay Béchamel

  • Servings: 4
  • Difficulty: easy
  • Print

12-16 jumbo pasta shells*

8-12 fresh sage leaves for garnish

1 oz shaved Parmesan for topping

Filling

1 cup pumpkin pureé, about 1/2 of 15 oz can of pumpkin

8 oz breakfast sausage, hot or mild

1/4 cup shaved Parmesan

1 T chopped fresh sage leaves

dash of nutmeg

salt & pepper

Sauce

2 T unsalted butter

2 cloves garlic, minced

1/8 cup flour

1 cup half and half, or milk

1/4-1/2 cup white wine or chicken broth

1/4 cup reserved pasta water

1/4 cup shaved or shredded Parmesan

salt & pepper to taste

*NOTE:  pasta shells expand after cooking

Bring a large pot of salted water to a boil.  Add pasta shells and stir.  Cover and turn off heat, leaving pot on the hot burner.

Brown sausage in skillet, crumbling while browning, and remove to paper towels to drain.

Melt butter in medium sauce pan.  Fry sage leaves in melted butter or in sausage drippings in skillet and remove to paper towels to drain.

Add flour to melted butter in saucepan and stir.  Add garlic and cook 1 minute.  Stir in flour and cook 1 minute or until brown and incorporated.  Add milk, cook and stir, using a whisk to get ride of lumps.  Add wine or broth to thin sauce.  Add reserved pasta water if needed until sauce is desired consistency.  The sauce should be thick, but pourable.  Add cheese and stir.  Set sauce aside.

Combine pumpkin puree with sausage, egg, Parmesan, nutmeg, chopped sage in a mixing bowl.  Season with salt and pepper.  Stir to combine and mix evenly.

Grease a 1 quart, or small baking dish and spread about 1/2 of the sauce over bottom

Drain pasta, separate shells and let cool slightly.  Fill shells with pumpkin mixture and place tightly together in baking dish on top of sauce layer.  Cover with remaining sauce and top with a sprinkle of Parmesan.  Cover and refrigerate until baking.

Bake uncovered for 30-60 minutes or until heated through and bubbly.  Baking time will depend on whether the dish was refrigerated prior to baking or baked directly after assembly

Garnish with fried sage leaves.

Makes 4 large servings

 

pumpkin-sausage-stuffed-shells

 

Even HH, who is not a big pasta lover, raved about this!

for another printable version of Pumpkin & Sausage Pasta Pillows with Chardonnay Béchamel click here

 

Boos

 

Remember to watch out for the Boos!

 

Halloween ghosts thepaintedapron.com

Wishing you a Happy and “not haunted” Halloween!

 

burlap Halloween figures

Cheers!

 

skellie-witch

🎃   👻   🎃   👻   🎃   👻

I will be joining these fabulous parties and blogs:

Celebrate and DecorateRustic and Refined,

Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&JThe Scoop,   A Stroll Thru Life 

Tickle My TastebudsWow Us Wednesday  Crafty Design-O-Rama

Full Plate ThursdayWork it Wednesday

Poofing the Pillows,  Get Your DIY On,    Your Inspired Design

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Comments
19 Responses to “Recipe Box, Pumpkin & Sausage Pasta Pillows with Chardonnay Béchamel”
  1. Jodi says:

    Oh boy! Another yummer!!! Sounds sooooo good!

    Like

  2. Jenna, any pasta calls out my name…this sounds amazing!

    Like

  3. Hold the treats! These stuffed shells are all I need this Halloween. Happy Halloween Jenna!

    Like

  4. Ellen says:

    Saved this one! It looks quite tasty. Your last past dish I tried was delicious!

    Like

  5. I know I’d enjoy this! Happy Halloween Jenna-have fun:@)

    Like

  6. Karen says:

    What a delicious sounding fall meal. Happy Halloween.

    Like

  7. Mary says:

    Your pasta shells sounds delicious Jenna! They’d be great with butternut squash too! Hope your Halloween was happy 🙂

    Like

  8. Chardonnay is our favorite wine…so you had me immediately! I am going to try and make this tonight. Hope hubby likes it!

    Like

  9. Sounds delicious, and the table looks lovely, too!

    Like

  10. Sandra Garth says:

    This looks like a gourmet meal and I would love some! Thank you for sharing with us this week at Celebrate Your Story, have a great weekend.

    Like

  11. JESS44903 says:

    What a neat dish! YUM!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    Like

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