Name: Savory Pumpkin and Cheese Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: About 2½ to 3 dozen stuffed shells, or about 6 servings along with a green salad or vegetable soup for dinner
Ingredients: 2 tablespoons butter, divided, plus more to grease the casserole dish; ¾ lb (350 g) jumbo-sized pasta shells; 1 large onion, diced; ½ teaspoon salt, divided; ½ teaspoon black pepper, divided; 4 large cloves garlic, minced; 1 teaspoon dried Italian herb seasoning, crushed in the palm of your hand; ¼ teaspoon freshly grated nutmeg; 1½ cups (340 g) small-curd California-style cottage cheese (see note below); 1 cup (245 g) pumpkin puree (canned is fine; look for solid-pack pumpkin, not pumpkin pie filling); 2 oz (60 g) sharp white Cheddar, shredded; 2 oz (60 g) Parmesan, finely grated (a microplane works well); 2 large eggs, lightly beaten; 1 tablespoons minced fresh parsley, for garnish