Stuffed Shells with Pumpkin Cream Sauce for Alice

My friend Alice, said "just bring one of your concoctions to my party" -- so here is what I made up for her.  The idea came from seeing a recipe called Turkey Lasagna with Pumpkin Sauce .

1 box large pasta shells, cooked

Filling

2-3 slices bacon or pancetta, diced

1 ½ pounds ground turkey
1 tablespoon olive oil

1 medium onion, diced finely

2 cloves garlic, minced

4 cups baby spinach leaves, diced finely

2 -3 cups Ricotta cheese, or 4 cups if you like it extra creamy/cheesy

1-2 cups Mozzarella, grated

2 eggs, lightly beaten

Salt

Pepper

½ teaspoon fresh grated nutmeg

Sauté  bacon or pancetta until it starts to get crisp and then remove from the pan.  Next sauté onion until tender and clear, add the ground turkey and cook until turkey is cooked through.  Next add the garlic, and spinach and cook for 2 minutes.  Spoon turkey mixture into a large bowl and stir in the cooked pancetta, cheeses, beaten eggs, and spices.

Sauce

3 tablespoons butter

4 tablespoons flour

3 cups milk

½ cup cream or half and half

1/2 cup Parmesan cheese, grated

1 heavy cup pumpkin puree

1 heaping tablespoon fresh sage, minced
salt & pepper to taste

Topping

½ cup Parmesan Cheese, grated

Melt butter in a saucepan and then whisk in the flour and cook for 2 minutes.  Mix milk and cream together and whisking add the milk to the butter/ flour mixture and cook stirring until sauce starts to thicken.  Add all other ingredients and simmer sauce for about 10 minutes. 

Butter a 9 X 13” baking dish. Fill shells with a heaping tablespoon of the filling and place them in the baking dish.  Pour pumpkin sauce over the top, then sprinkle top with Parmesan cheese.  Bake in a 350-degree oven for 30 – 40 minutes.  Baking time will depend on if the shells are room temperature or cold.  This dish freezes well and can be made the day ahead and kept in the refrigerator.