Ingredients
Scale
- 1 box (12 ounces) Jumbo Pasta Shells
- 1 can (15 ounces) Pure Pumpkin Puree (not pie filling)
- 1 container (15 ounces) Ricotta Cheese
- 1 cup Grated Parmesan Cheese, divided
- 2 cups Shredded Mozzarella Cheese
- 1 Large Egg, lightly beaten
- 2 cloves Garlic, minced
- 1 teaspoon Dried Sage or 1 tablespoon fresh chopped sage
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 cups Alfredo Sauce or Marinara Sauce
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package directions for “al dente.” Do not overcook them, or they will break. Drain the shells and rinse them with cold water to stop the cooking and prevent sticking.
- In a medium mixing bowl, combine the pumpkin puree, ricotta cheese, half of the parmesan cheese, the egg, minced garlic, sage, nutmeg, salt, and pepper. Mix well until everything is smooth and blended.
- Spread about 1/2 cup of your chosen sauce over the bottom of the prepared baking dish.
- Using a spoon, fill each cooked shell with a generous amount of the pumpkin cheese mixture. Place the shells open-side up in the baking dish.
- Pour the remaining sauce over the stuffed shells. Sprinkle the mozzarella cheese and the remaining parmesan cheese over the top.
- Cover the dish with aluminum foil. Bake for 20 minutes.
- Remove the foil and bake for another 10 to 15 minutes, or until the cheese is melted and the sauce is bubbling.
- Let the shells stand for 5 minutes before serving. Garnish with fresh parsley if desired.
- Cook Time: Not specified