How to Make Savory Baked Pumpkin Stuffed Shells with…

Ingredients

• 12 large jumbo pasta shells (about 300g)
• 1 pound (450g) Italian sausage, casing removed
• 1 cup (240g) pumpkin puree (canned or fresh)
• 1 cup (100g) ricotta cheese
• 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon dried sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Freshly cracked black pepper, to taste
• 3 cups (720ml) marinara sauce
• 1 tablespoon olive oil (optional, for sautéing)
• Fresh basil, for garnish (optional)