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.
Enjoy!
1 comment:
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
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