The instructions for cooking the shells are really detailed, but that actually makes it easy because it works.
And so, here goes:
Pumpkin-Stuffed Jumbo Shells with Bread Crumb Topping
Pasta
- 12 ounce box jumbo shells
Select 18 perfect, unbroken, uncracked shells from the package. Lay out on a clean towel. Bring 4 quarts of salted water to a rolling boil. Add shells, one at a time, while stirring bottom of pot with the flat edge of a wooden or plastic spatula. When all shells have been added, continue stirring from bottom gently to keep shells from sticking. Bring water back to a boil. Cook for 11 minutes, scraping bottom occasionally.
Place pot of water and pasta in the sink under cold running water. Stir gently from the bottom as the cold water stops the cooking process and replaces the hot water. Lift shells carefully with cupped palms and place in colander to drain.
Filling
- 2 1/2 cups pumpkin puree
- 2/3 cup slivered almonds, toasted in dry skillet and chopped
- 1/8 teaspoon freshly ground nutmeg
- salt and pepper to taste
Preheat over to 350 degrees. In a large bowl, combine pumpkin puree, almonds, nutmeg, salt, and pepper. Lightly oil a 9 x 13 inch baking dish. Stuff each shell with about 2 tablespoons pumpkin mixture. Arrange, open side up, not touching, in baking dish. Cover with aluminum foil that has been lightly oiled, oiled side down. Bake until filling is heated through, about 30 minutes.
Topping
- 1/2 cup margarine
- 1/2 clove garlic, minced
- 1/3 cup soft bread crumbs, lightly toasted in dry skillet
- 1 teaspoon minced fresh sage or 1/2 teaspoon dry sage
- Italian parsley for garnish
Add margarine to a small skillet. (You can use butter, but then the dish won’t be vegan.) Cook over medium heat, stirring constantly, until margarine begins to brown but not burn. Stir in garlic. Sauté only until garlic becomes soft and translucent; remove from heat. Add toasted breadcrumbs and sage; mix thoroughly with fork.
To serve, place 3 shells on a plate, Top each with 1 teaspoon of butter-crumb mixture and garnish with parsley.
Serves six as an appetizer, three as a main course.
