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Title
Pumpkin ricotta stuffed shells
Serves
Serves:
12
Time to make
Time to make:
Cook Time: 45 minutes; Preparation Time: 20 minutes
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
- Wash hands with soap and water.
- Preheat oven to 350 degrees F.
- Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
- In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 Tablespoon of the cheese. Reserve the 1 Tablespoon cheese for topping.
- 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.
- Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
- 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.
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Recipe Credit
Category
Category:
Main Dishes
Serving Size
Serving Size:
1 Stuffed Shell
ID
Nutritional Info
Nutritional Info
Serves 12
Amount per serving
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Pumpkin ricotta stuffed shells
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