Pumpkin Ricotta Stuffed Shells
Notes
Recipe Notes
- Freeze unused pumpkin puree and add to soup, chili or pancake recipes.
Ingredients
12 jumbo pasta shells (1/2 of 12 ounce package)
1 ¼ cups nonfat ricotta cheese
¾ cup pumpkin puree
½ cup Parmesan cheese, grated
½ teaspoon garlic powder or 2 cloves garlic
2 tablespoons dried basil
¼ teaspoon ground sage
½ teaspoon salt
½ teaspoon pepper
1 cup pasta sauce
Instructions
- Cook pasta shells according to package directions. Drain, separate onto baking sheet and let cool.
- In a medium bowl, stir together ricotta, pumpkin, Parmesan, and spices. Reserve 1 Tablespoon Parmesan for topping.
- Preheat oven to 350 degrees. Choose a baking dish that holds all the shells in a single layer.
- Spread pasta sauce in the bottom of the baking dish. Fill each shell with about 3 Tablespoons of pumpkin mixture, and place shells close together on sauce in baking dish.
- 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 puree and add to soup, chili or pancake recipes.
Comment
These were super yummy and look impressive despite the ease of preparation. A perfect dish to make with leftover pumpkin puree.
These are so good and easy to double or triple the recipe for lots of left overs.