Tuesday, October 14, 2014

Pumpkin~Ricotta Stuffed Shells

My family loves these stuffed shells and so do I.
They are easy to make and can even be made ahead of time and refrigerated before baked.  I also cook more than 24 shells because I always have mixture left over, this way I can stuff the extra shells and freeze them for another time.

Pumpkin~Ricotta Stuffed Shells
24 jumbo past shells
22 oz. ricotta cheese
1 (15oz.)can pumpkin puree
2 1/2 oz. pecorino romano, grated
1 egg white
2 garlic cloves, minced
1 cup fresh basil, chopped
1 TBSP. finely chopped fresh sage
1 tsp. salt
1 tsp. freshly ground pepper
1 (26 oz.) jar store bought tomato sauce

1.  Cook pasta shells according to package, drain.
2.  While pasta is cooking stir together ricotta, pumpkin, 3/4 pecorino Romano, and remaining ingredients except tomato sauce.
3.  Preheat oven to 350 degrees.  Spread sauce in bottom of a 9 x 13 baking dish.  Fill each psta shell with pumpkin~ricotta mixture and arrange in pan.  Cover pan with foil and bake for 30 minutes.  Remove foil, sprinkle shells with remaining pecorino Romano and bake for 15 minutes more.  


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1 comment:

WhiteWhispers2u said...

Yum these sound so good.I don't think my entire family would think so but I am going to make these for myself.I am loving everything Pumpkin this time of year! I hated it when I was younger. Lol