Pumpkin Stuffed Shells

12 ingredients
4 steps

Ingredients

  • 24 jumbo pasta shells
  • 1 T. olive oil
  • 22 oz. fat free ricotta (2 1/2 cups)
  • 1 15 oz. can of pumpkin puree
  • 2 1/2 oz. grated parmesan (3/4 cup)
  • 1 large egg white
  • 2 garlic cloves, minced
  • 1 c. fresh basil, chopped
  • 1 T. finely chopped fresh sage
  • 1 t. salt
  • 1 t. freshly ground black pepper
  • 1 26 oz. jar of tomato sauce

Directions

  1. 1
    Cook pasta shells according to directions. Transfer to a baking sheet and drizzle with olive oil.
  2. 2
    In a medium bowl, combine ricotta, pumpkin, parmesan, and remaining ingredients except tomato sauce.
  3. 3
    Preheat oven to 350. Spread sauce in the bottom of a 9X13 pan. Fill each shell with about 2 T. of ricotta mixture and arrange in the pan. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with a little more parmesan, and bake for 15 more minutes.
  4. 4
    Note: You can stuff the shells a day ahead and refrigerate. Just arrange shells in between layers of plastice wrap. When it's time to cook, put shells on top of the tomato sauce and bake!

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