CWA Client Services Specialist, Alexis Murray, shares her favorite recipe from Emily Bites to enjoy for cozy autumnal season.
From: Alexis Murray
Prep Time: 40 Minutes
Cook Time: 30 Minutes
Ingredients:
18 Jumbo Pasta Shells
1 lb. Uncooked Ground Turkey
1 tsp. Minced Garlic
1 tsp. Dried Parsley
1/4 tsp. Paprika
1 tsp. Italian Seasoning
2 cups Fresh Spinach Leaves
1 cup Fat-free Ricotta
3/4 cup Chicken Broth
1 1/2 cup Milk
1 1/2 cup Canned Pumpkin Puree
2 oz Parmesan Cheese
Directions:
Cook pasta shells according to package directions. Drain and rinse shells to allow them to cool before handling.
While water is boiling for pasta, combine ground turkey, garlic, parsley, and additional seasonings. Mush together with a fork thoroughly.
Mist large skillet with cooking spray and bring to medium head. Add seasoned ground turkey to pan and cook, break up into bite-sized pieces and stir occasionally.
Pour broth and milk into saucepan over medium heat and cook until bubbles then add pumpkin and reduce to low heat. Whisk with remaining liquid until sauce becomes creamy. Add remaining seasoning and stir together.
Pre-heat oven to 350. Spread half of pumpkin sauce across bottom of 2 quart casserole dish and set aside. Place cooled pasta shells with stuffed turkey in pan in single layer facing up. Pour remainder of pumpkin sauce over top of the shells and sprinkle Parmesan over top.
Bake for 30 minutes then serve.