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1
Preheat oven to 350 F.
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2
For the cheese filling: In a large mixing bowl combine ricotta cheese, Parmesan, egg, salt and fresh ground black pepper.
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3
Set aside.
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4
For the sausage filling: In a large skillet over medium heat, brown sausage.
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5
When meat is browned remove it from the skillet and place meat on paper towels to drain.
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6
Reserve 1 tablespoon of the fat to cook the onions in.
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7
Discard the rest.
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8
Cook onions in the sausage fat over medium heat until translucent.
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9
Add garlic and cook for just a minute.
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10
Add mushrooms and sage and cook for another four to five minutes.
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11
Remove from heat and allow to cool for several minutes.
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12
For the assembly: Place the cooked and drained shells in a 9x13 baking dish with the opening up.
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13
Stuff shells with ricotta mixture and then top with sausage mushroom mixture.
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14
Set aside while you prepare the bechamel sauce.
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15
For the bechamel sauce: In a large heavy pot melt butter over medium heat.
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16
Add flour and cook for several minutes.
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17
Add milk, pumpkin, yogurt, Parmesan and ricotta.
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18
Cook this for four to five minutes over medium heat to thicken.
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19
Add sage, salt and black pepper.
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20
Mix to combine and take off of heat.
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21
Pour bechamel sauce over shells.
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22
Top with extra grated Parmesan.
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23
Bake at 350 degrees F for forty minutes.
