Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells

Fall is my favorite time of year! This is traditional-style ricotta stuffed shells with a pumpkin-y twist, another great Fall dish! Hope you like it as much as we did!  Thank you to my Facebook friend Stan Cohen and his wife Nina for passing it along to me. Enjoy!

Ingredients:

24- Jumbo pasta shells

32 0z. Fat-Free Ricotta Cheese

1-2, 15 ounce pumpkin (Note: next time, I would add more pumpkin- like half of another can. You may want to consider buying an extra can when making this.)

3/4 Cup Pecorino Romano Grated Cheese, plus some extra for sprinkling on top

1- Large egg

2- cloves of garlic, minced

1- tsp. salt

1- tsp. pepper

1- tsp. basil

1/2- tsp. sage

1- 26 ounce jar of your favorite tomato sauce (or homemade)

Directions: 

Cook pasta until al-dente. Drain and rinse in cool water, shake any excess water from them, or allow them to dry

Preheat oven to 350 degrees

While pasta cooks: Mix Ricotta, dry ingredients, grated cheese, egg, and garlic together well

Fold in pumpkin, then mix with an electric mixer

Coat the bottom of a 13X9 pan with half the tomato sauce, reserve rest for the top

When shells are cool enough to handle, fill each with approximately 3 rounded teaspoons of the mixture and arrange in the pan

Top the rest with the other half of the tomato sauce

Cover with foil and bake 30 minutes

Remove foil and sprinkle with more of the Romano cheese and return to the oven for an additional 10 minutes

Remove from oven and let them set for a few minutes, serve with a salad, rolls and enjoy!

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