PUMPKIN RAGU WITH SHELL PASTA & RICOTTA

(Serves 8)

• 24 large pasta shells
• 1 pumpkin, approx. 4 pounds (or butternut squash)
• 2 small onions, sliced
• 2-in piece ginger, grated
• 1 tablespoon garlic, minced
• 4 tablespoons olive oil
• 1 red pepper, 1/2-inch diced
• 1 green pepper, 1/2-inch diced
• 8 oz mushrooms, stem removed & sliced
• 14 oz chopped tomatoes, canned
• 1/4 cup vegetable stock
• 1/2 cup ricotta cheese
• 4 tablespoons fresh basil, chopped
• 1/2 cup parmesan cheese
• Salt & Pepper to taste

Preheat oven to 350°F.
In a large pot of salted water, cook the pasta shells until just tender. Remove from the water, cool and lightly oil.

Cut the top off the pumpkin or butternut squash, peel thoroughly, and remove the seeds. Chop the pumpkin flesh into 1/2-inch pieces. You will want to end up with approximately 8 cups of chopped pumpkin flesh.

Gently fry the onions, ginger, garlic and pumpkin in the olive oil for about 10 minutes, stirring occasionally. Add the peppers and mushrooms and cook for 3 more minutes. Stir in the tomato, pasta and stock. Bring to a boil and then reduce heat and simmer until pumpkin is just tender, approximately 15-20 minutes. Stir in the cheese and basil. Remove from the heat and spoon mixture into cooked pasta shells, reserving approximately 1/2 cup of the tomato mixture. Spread reserved tomato mixture in bottom of a lightly oiled casserole dish large enough to hold pasta shells in a single layer. Place filled pasta shells open side up into casserole dish. Sprinkle with parmesan cheese. Cover the casserole and place into a 350°F for approximately 15 minutes until pasta shells are completely warmed and parmesan is melted.

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