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Category
Main Dishes
Title

Pumpkin Ricotta Stuffed Shells

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ID
Serves
Serves:
12
Serving Size
Serving Size:
1 Stuffed Shell
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Ingredients

Ingredients

  • 12 jumbo pasta shells (about 6 ounces)
  • 1 1/4 cups ricotta cheese, part skim
  • 3/4 cup pumpkin
  • 1/2 teaspoon garlic powder (or 2 cloves garlic, minced)
  • 2 tablespoons basil
  • 1/4 teaspoon sage, dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup grated parmesan cheese, divided
  • 1 cup spaghetti sauce (low sodium)
Directions

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F. 
  3. Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
  4. In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 Tablespoon of the cheese. Reserve the 1 Tablespoon cheese for topping.
  5. Spread pasta sauce in the bottom of a baking dish that holds all the shells in a single layer. Fill each shell with about 3 Tablespoons of pumpkin mixture and place shells close together on top of the sauce.
  6. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
  7. Refrigerate leftovers within 2 hours.
Tips and Variations
Tips and Variations
  • Freeze unused pumpkin and add to soup, chili or pancake recipes.
  • Learn more about pumpkin
Nutritional Info

Nutritional Info

Serves 12
Amount per serving
Calories
103
Cholesterol
11 mg
Dietary Fiber
1 g
Protein
6 g
Saturated Fat
2 g
Sodium
211 mg
Total Carbohydrates
12 g
Total Fat
4 g
Total Sugar
2 g
Allergens:
Dairy
Wheat
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Pumpkin Ricotta Stuffed Shells
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Time to make
Time to make:
Cook Time: 45 minutes; Preparation Time: 20 minutes
Category
Category:
Main Dishes

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