https://www.copymethat.com/r/IF3eXbxq5/stuffed-shells-with-chorizo-pumpkin-crea/
133886703
vJty1NC
IF3eXbxq5
2024-05-17 23:32:17
Stuffed Shells with Chorizo Pumpkin Cream Sauce
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Ingredients
- Kosher salt
- 16 jumbo pasta shells
- 2 (100 grams/3.5 ounces each) chorizo sausages, removed from casing
- 1 tablespoon (14 grams) butter
- 3 cloves garlic, finely chopped
- Freshly ground black pepper
- 2 teaspoons dry Italian seasoning
- ¼ cup (60 milliliters) white wine
- 1 can (398 milliliters/13.45 ounces) pumpkin purée, divided
- 1 ¼ cups (310 milliliters) whole milk
- 1 cup (250 grams) ricotta cheese
- 1 egg
- ½ cup basil pesto, store-bought (or recipe below), divided
- ½ teaspoon crushed red pepper flakes
- Pinch freshly grated nutmeg
- 1 cup grated fontina or smoked mozzarella
- 1 cup grated Parmigiano-Reggiano cheese
- 2 large handfuls (about 2 cups) leafy greens, such as chard, spinach or kale, roughly chopped
- Fresh basil and oregano, for serving, optional
- subheading: Basil Pesto:
- 2 cups loosely packed fresh basil
- ¼ cup loosely packed fresh parsley, optional
- ½ cup (50 grams) finely grated Parmigiano-Reggiano cheese
- ¼ cup (35 grams) pine nuts, pistachios or walnuts, toasted
- ½ lemon, zested and juiced
- 2 garlic cloves, finely minced or grated
- ⅓ cup (85 milliliters) extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Steps
Directions at foodnetwork.com
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