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Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells

Cost $15, save $20

Source: Recommended by CookPal

  • 45 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Pasta

    • 🍝 6 ounces jumbo pasta shells

  • Dairy

    • 🧀 1 1/4 cups ricotta cheese, part skim
    • 🧀 1/2 cup grated parmesan cheese, divided

  • Vegetables

    • 🎃 3/4 cup pumpkin

  • Spices and Seasonings

    • 1/2 teaspoon garlic powder
    • 2 tablespoons basil
    • 1/4 teaspoon sage, dried
    • 🧂 1/2 teaspoon salt
    • 1/2 teaspoon black pepper

  • Condiment

    • 1 cup spaghetti sauce

STEPS

1

Wash hands with soap and water.

2

Preheat oven to 350°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 parmesan 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.

7

Remove foil, sprinkle with remaining cheese, and bake for 15 minutes more.

NUTRIENTS

Per 1 serving

🔥

128

Calories

  • 7
    Protein
  • 17
    Carbs
  • 4
    Fats

💡 Ensure pasta shells are cooked al dente to prevent them from tearing during stuffing.For a richer flavor, use fresh basil instead of dried.Use a piping bag to fill the shells for more precision and less mess.Leftover pumpkin mixture can be used as a spread on toast or as a dip.