Stuffed Shells with Pumpkin-Bacon Sauce

By ldelmas

This recipe is prepared using the 10" Lightweight Cast Iron Everyday Pan by Mark Charles Misilli .

Ingredients

• 24 frozen stuffed shells
• 1 lb bacon, diced
• 1 cup onion, finely diced
• 1/4 cup flour
• 1 cup chicken stock
• 3-1/2 cups milk
• 1 (15-oz) can pumpkin puree
• 1/2 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1/2 cup Parmesan cheese, grated
• 1 tsp salt
• 1/4 tsp black pepper
• 2 cups Fontina cheese, grated

Preparation

Step 1

1. Heat oven to 350°F.


2. Place the shells in a 13" x 9" baking dish that has been sprayed with cooking spray.


3. Sauté the bacon in a medium-size saucepan until browned, about 10-12 minutes.


4. Remove some of the bacon fat from the pan, leaving about 1/4 cup. Add the onions and sauté until translucent, about 6-8 minutes. Stir in the flour then add the chicken stock and the milk.


5. Bring the mixture to a simmer and let it thicken, stirring constantly. Add in the pumpkin purée, rosemary, thyme, Parmesan, salt, and pepper. Bring the mixture back up to a simmer.


6. Pour the sauce evenly over the shells and top with the grated Fontina cheese.

7. Place the pan on the middle rack in the preheated oven and bake for 35-40 minutes, or until bubbly and browned on top.