Monday, July 19, 2010

Three Sisters Stuff Shells

As you all knew, I have a bunch of pumpkin in the freezer from last winter. I think in the future I might cut the pumpkin into cubes and store it that way, so it's a little more versatile than mashed pumpkin (which of course I could later mash if so inclined). I think I wind up hanging onto mash a lot longer than I would cubes because I really only use it for dog treats, muffins and shells/ravioli. I'm still working through that massive bag of corn, but I bought some ricotta as well (mainly because I knew I have a lot of pumpkin), so it seemed like maybe a little corn might be nice for texture. Which of course led me to beans, so I could have a 3 sisters shell. Since there was some cream cheese I knew was going to get wasted (since I haven't been buying or making bagels), I thought I'd toss that in too. Worked really well. You could make this into a full box of shells batch if you don't stuff them as much as I do. And, of course, I got to use up another bottle of pasta sauce. So all in all, it worked out well for me since the only thing in this meal that I had to buy for it was the ricotta. Also, it had the side benefit of ensuring I'd be able to participate this week in Presto Pasta Nights, hosted this week by Janet at The Taste Space! Hope you enjoy!

8 ounces cream cheese
15 ounces ricotta
1 cup pumpkin
1/2 teaspoon each: dried basil, aleppo pepper, sumac, salt, pepper
1 cup each: corn kernels (I used frozen), white beans (I cooked these until they were especially soft but still had a bit of bite left)
1/2 package jumbo shells
1 jar pasta sauce (I used fire roasted tomato and garlic)

Preheat oven to 350. Cook pasta according to package directions and let cool enough to handle. Mix together cream cheese and pumpkin, then add ricotta and spices and mix thoroughly. Stir in corn and beans, then stuff mixture into the shells and put in an oil sprayed 13x9 pan. Pour sauce over and bake 1 hour. Serves 4-7.

7 comments:

  1. I love how you are cleaning out your freezer and fridge for this decadent pasta dish. Thanks for submitting it to Presto Pasta Nights. :)

    ReplyDelete
  2. Thanks, Janet! It's been a big project for me this summer to use up freezer, fridge and pantry items I've been storing. And thanks for hosting PPN this week (and letting me participate)!

    ReplyDelete
  3. Those look yummy. Another use for the pumpkin puree is in gnocchi- just defrost, squeeze as much liquid out as you can/ can be bothered to, and swap it out for potato or sweet potato. You can season the puree with just about anything that tastes good with pumpkin, and they freeze well so you can make a bunch and use it when you want.

    Just an idea.

    ReplyDelete
  4. Oh, that's a good idea, j. I've never made gnocci before, but I'm totally open to doing it.

    I will admit, sometimes I like to thaw a bag of mash, add a little salt and just eat it as is. Yum.

    ReplyDelete
  5. What a great post. Thanks so much for sharing such a delicious dish and some helpful freezing/thawing tips with Presto Pasta Nights. We're moving in a week and I'm hoping there will be room for a freezer so I can start storing things like pumpkin and ...well everything else.

    ReplyDelete
  6. I love this stuffing combo! I always have pumpkin around the house in some shape or form...this sounds like the perfect recipe to use it up!

    ReplyDelete
  7. Thanks, Ruth! I store a LOT of food, so it helps to have a comprehensive understanding of what methods might work best for one's style of cooking. Good luck with the move!

    Joanne, thanks! You must have pumpkin mash too, huh? It always seems hardest to use.

    ReplyDelete