Pumpkin Ricotta Stuffed Shells
24 jumbo pasta shells1 tablespoon olive oil
2 1/2 cups (22 ounce container) ricotta
1 can (15 ounce) pumpkin puree
3/4 cup plus 2 tablespoons Pecorino Romano cheese, grated
1 large egg white
2 cloves garlic, minced
1 cup fresh basil, chopped
1 tablespoon finely chopped fresh sage
1 teaspoon salt
1 teaspoon black pepper
1 jar (26 ounce) tomato sauce
Preheat oven to 350 degrees.
Cook pasta shells according to package instructions, and drain. Transfer to a baking sheet, drizzle with olive oil, and set aside. Allow to cool.
Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 cup Pecorino Romano cheese, and remaining six ingredients up to, but not including, the tomato sauce.
Spread sauce in bottom of a 9-by-13-inch baking dish. Fill each pasta shell with approximately 3 tablespoons ricotta-pumpkin mixture and arrange in baking dish. Cover with foil and bake for 30 minutes.
Remove foil, sprinkle shells with remaining Romano cheese, and bake for 15 minutes more.
2 1/2 cups (22 ounce container) ricotta
1 can (15 ounce) pumpkin puree
3/4 cup plus 2 tablespoons Pecorino Romano cheese, grated
1 large egg white
2 cloves garlic, minced
1 cup fresh basil, chopped
1 tablespoon finely chopped fresh sage
1 teaspoon salt
1 teaspoon black pepper
1 jar (26 ounce) tomato sauce
Preheat oven to 350 degrees.
Cook pasta shells according to package instructions, and drain. Transfer to a baking sheet, drizzle with olive oil, and set aside. Allow to cool.
Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 cup Pecorino Romano cheese, and remaining six ingredients up to, but not including, the tomato sauce.
Spread sauce in bottom of a 9-by-13-inch baking dish. Fill each pasta shell with approximately 3 tablespoons ricotta-pumpkin mixture and arrange in baking dish. Cover with foil and bake for 30 minutes.
Remove foil, sprinkle shells with remaining Romano cheese, and bake for 15 minutes more.
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