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Pumpkin and Ricotta Shells

Pumkin & Ricotta Stuffed Shells


  • Author: Abby
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x
Scale

Ingredients

  • 1 (12-ounce) box Jumbo Shells (about 40 shells)
  • 1 tbsp Olive Oil
  • 1 (15-ounce) can pumpkin pureé
  • 2 1/2 cups ricotta
  • 1 egg white
  • 1 cup Grated Parmesan Cheese
  • 8 ounce pkg Mozzarella cheese
  • 1 tbsp minced Garlic
  • 2 tbsp pumpkin pie spice
  • 2 tbsp chopped sage
  • Salt and Pepper to taste (1 tsp each)

Pasta Sauce:

  • 1 25 ounce jar of favorite pasta sauce
  • 12 ounces lean ground beef
  • 1 tbsp garlic powder
  • 1/4 cup white onion

Instructions

  1. Boil pasta per directions on package. Drain. Arrange on a baking sheet to cool.
  2. Preheat oven to 350˚F.
  3. Combine pumpkin, ricotta, egg white, Spices, Parmesan cheese, garlic, sage, salt and pepper in a large mixing bowl. Stir until full mixed up!
  4. Pour 3/4 of the sauce evenly into baking dish. Fill each shell with the pumpkin-cheese mixture. Divide and arrange shells evenly between the two dishes.
  5. Top shells with remaining sauce and mozzarella cheese.
  6. Cover and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until hot and bubbly. I usually like to Broil mine for a little bit to get the cheese all nice a bubbly!
  7. Remove shells and let cool for 5 minutes and then enjoy with garlic bread!

  • Category: Pumpkin Dinner
  • Method: Cooking
  • Cuisine: Italian