Cheesy Baked Pumpkin Shells

Difficulty Level: Easy

Total Time: 45 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. shell pasta

• 2 tbsp. extra virgin olive oil

• 1/2 shallot, chopped

• 4 garlic cloves, minced

• 1 cup pumpkin purée

• 1/2 cup heavy cream

• 1/2 cup Parmigiano Reggiano, grated

• 1/2 cup Fontina, grated

• 4 oz. smoked mozzraella, cubed

• Salt to taste

• Pasta water as needed

• Parsley & chili flakes for garnish

Directions:

1. Preheat the oven to 375°F and bring a large pot of water to a boil.

2. Once the water comes to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1/2 cup of pasta water.

3. Meanwhile, heat the olive oil in an oven-safe pan over medium-low heat and sauté the shallot and garlic until soft and translucent.

4. Stir in the pumpkin purée and salt to taste. Simmer over medium-low heat to let the flavors meld together.

5. Stir in the heavy cream, Parmigiano and Fontina cheese. Add more salt to taste.

6. Strain the pasta and add it to the pan along with the pumpkin sauce and 1/4 cup pasta water. Toss until the pasta is fully coated in the sauce.

7. Top with mozzarella and bake in the oven for 10-15 minutes until the cheese has fully melted.

8. Remove from oven and top with parsley & chili flakes.