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Pumpkin-Ricotta Stuffed Shells
By incorporating pumpkin, this stuffed pasta recipe requires less cheese than is typically used. Opt for fat-free ricotta and you’ll save a total of 168 calories, 18 grams of fat, and 67 milligrams of cholesterol per serving.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 20 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●baking dish
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350ºF. Cook pasta according to package instructions; drain. Transfer to a baking sheet and drizzle with oil.
2
Pour sauce in bottom of a 9-by-13-inch baking dish. Stir together ricotta, pumpkin, egg, garlic, basil, sage, and 3/4 cup Pecorino Romano in a bowl. Season with salt and pepper. Fill each pasta shell with about 3 tablespoons ricotta-pumpkin mixture and arrange, open side up, in prepared pan. Cover with foil and bake for ⏱️ 30 minutes.
large egg1garlic, grated2 cloves
3
Remove foil, sprinkle shells with remaining 1/4 cup pecorino, and bake for ⏱️ 15 minutes more.
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