Directions

1. Preheat your oven to 350 degrees F and spray a baking dish with cooking spray. Put it to the side.

2. Heat a skillet over medium heat. Spray the skillet with cooking spray and add a teaspoon of olive oil. Once hot, add the ground turkey and chorizo seasoning and cook for about 4 to 5 minutes. Use a wooden spoon or spatula to break up the meat. Transfer the cooked turkey to a plate.

3. Add the butter and garlic to the pan and season with salt and pepper. Cook for 1 minute until fragrant. Add the oregano, basil, rosemary, thyme, chili flakes, chicken stock and 3/4 cup of pumpkin purée. Slowly stir in the milk and stir to combine everything. Add the chorizo seasoned turkey back into the sauce. Taste and season with more salt and pepper if needed. Let the sauce simmer over medium-low heat for about 20 minutes until it thickens slightly.

4. While the sauce is simmering, make the filling. Mix the remaining 1⁄4 cup pumpkin purée with the cottage cheese, egg and 2 tablespoons of pesto, and nutmeg. Season with salt and pepper.

5. In a small bowl, toss together the Parmesan, Mozzarella and Fontina cheeses; add half to the pumpkin ricotta mixture. Fill each shell with a heaping tablespoon of the filling. You will get between 8 – 10 shells. Put the filled shells to the side.

6. Put half the sauce in the bottom of the casserole dish. Place the stuffed shells into sauce. Cover with the remaining sauce. Sprinkle the rest of the cheese mixture over the shells and transfer the casserole baking dish to the oven. Bake for 20 to 25 minutes, or until the cheese is melted and golden brown. Drizzle the remaining two tablespoons of pesto over the top of the baked shells. Serve with more Parmesan cheese if desired. Enjoy.