Pumpkin Stuffed Shells Recipe

Name: Pumpkin Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cook pasta shells according to directions. Transfer to a baking sheet and drizzle with olive oil.
2
In a medium bowl, combine ricotta, pumpkin, parmesan, and remaining ingredients except tomato sauce.
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
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!

2930

kcal

Calories

Fat

470

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 jumbo pasta shells, 1 T. olive oil, 22 oz. fat free ricotta (2 1/2 cups), 1 15 oz. can of pumpkin puree, and more.

Yes, Pumpkin Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Stuffed Shells

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