Pumpkin Alfredo with Ricotta Stuffed Shells Recipe | PBS… | PBS Food

Ingredients

• 12 ounces of pasta (about 26 jumbo shells)
• 1 cup ricotta
• ¼ cup shredded mozzarella
• 1 large egg
• 3 fresh basil leaves, minced
• 3 fresh sage leaves, minced
• 1 garlic clove, minced
• ¼ teaspoon salt
• Pinch of crushed red pepper
• 2 tablespoons unsalted butter
• 1 shallot, minced
• ¾ cup canned pure pumpkin puree
• 2 to 3 fresh sage
• 2 tablespoons yogurt or labneh or creme fraiche (basically something tart!)
• ¼ cup grated parmesan cheese, plus more for garnish
• Pinch of nutmeg
• Salt
• Freshly cracked black pepper