Pasta stuffed with pumpkin sauce

To prepare the cheese filling, combine ricotta and Parmesan, season with salt and pepper to taste.

Fry the minced meat in a heated pan until evenly golden brown. Then get rid of excess fat by spreading the minced meat on thick paper napkins.

Pass the onion until transparent. Then send garlic to the onion, and literally a minute later mushrooms and sage. Allow all ingredients to combine well and after 5 minutes remove from heat. Cool slightly.

Stuff the shells by first putting the cheese filling in a small amount, and then the meat stuffing on it. Put the finished shells in a heat-resistant dish for the oven.

To prepare the sauce, melt the butter in a frying pan, then add the flour, and leave for a couple of minutes while stirring, then pour in the milk in a thin stream without ceasing to stir. In the resulting sauce, send pumpkin puree, ricotta, parmesan and natural yogurt. Cook until the sauce thickens, over medium heat. Salt and pepper to taste.

We combine the resulting sauce with the contents of the heat-resistant form, lightly sprinkle with grated parmesan and send it to the oven, heated to 180 degrees, for 40 minutes. After the formation of a golden crust, the dish is ready.