A rich, creamy recipe that combines fall flavors with satisfying pasta.
      
                Pumpkin Ricotta Stuffed Shells
 
      Ingredients
12 jumbo pasta shells (about 6 ounces)
1 ¼ cups nonfat ricotta cheese
¾ cup pumpkin 
½ teaspoon garlic powder or 2 cloves garlic, minced
2 Tablespoons basil
¼ teaspoon sage
½ teaspoon salt
½ teaspoon black pepper
½ cup grated parmesan cheese, divided
1 cup pasta sauce
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- 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.
Notes
- Freeze unused pumpkin and add to soup, chili or pancake recipes.
You might also like...
                  Prepare:
                
                15 minutes
              
                  Makes:
                
                3 cups
              
      Sautéed Corn and Onion
        
  
             
      
        
            
              
            
        
    
     
      Sautéed Corn and Onion
A buttery, herby side dish perfect for a pot luck summer BBQ or as part of any meal.
      
                  Prepare:
                
                5 minutes
              
                  Cook:
                
                10 minutes
              
                  Makes:
                
                5 cups
              
      Kitchen Scraps Vegetable Broth
        
  
             
      
        
            
              
            
        
    
     
      Kitchen Scraps Vegetable Broth
Use leftover veggie scraps to make a delicious broth to use in soups or cooking beans and grains!
      
                  Prepare:
                
                15 minutes
              
                  Cook:
                
                40 minutes
              
                  Makes:
                
                6 to 12 cups
              
      Strawberry Salsa
        
  
             
      
        
            
              
            
        
    
     
      Strawberry Salsa
A colorful salsa with sweet strawberries, tangy citrus and a little bit of spice!
      
                  Prepare:
                
                20 minutes
              
                  Makes:
                
                2 cups
              
      Skillet Corn Chowder
        
  
             
      
        
            
              
            
        
    
     
      Skillet Corn Chowder
Only 5 ingredients to make this creamy and comforting chowder.
      
                  Prepare:
                
                5 minutes
              
                  Cook:
                
                20 minutes
              
                  Makes:
                
                4 cups
              
      Bell Pepper Salad
        
  
             
      
        
            
              
            
        
    
     
      Bell Pepper Salad
This 4-ingredient salad is crunchy, tangy and colorful! The perfect addition to any meal.
      
                  Prepare:
                
                5 minutes
              
                  Makes:
                
                6 cups
               
 
 
                   
                   
      
Comments
These are so good and easy to double or triple the recipe for lots of left overs.
These were super yummy and look impressive despite the ease of preparation. A perfect dish to make with leftover pumpkin puree.