Pumpkin & Ricotta Stuffed Shells
Pumpkin & Ricotta Stuffed Shells is a main course that serves 10. For $1.43 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 309 calories, 15g of protein, and 8g of fat. 21815 people were impressed by this recipe. A mixture of black pepper, canned pumpkin, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Love and Olive Oil. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is awesome. Try Pumpkin and Cashew “Ricotta” Stuffed Shells, Ricotta Stuffed Shells, and Spinach & Ricotta Stuffed Shells for similar recipes.
Servings: 10
Ingredients:
1 teaspoon freshly ground black pepper
1 (15-ounce) can pure pumpkin
1 egg
3 large garlic cloves, minced (about 1 tablespoon)
1 (12-ounce) box jumbo pasta shells (about 40 shells)
1 tablespoon olive oil
1 1/2 cups grated Pecorino Romano cheese
2 tablespoons finely chopped sage
1 teaspoon fine sea salt
2 cups (16-ounces) whole-milk ricotta
1 (25.25-ounce) jar tomato basil pasta sauce
Equipment:
oven
pot
aluminum foil
baking sheet
bowl
Cooking instruction summary:
Preheat oven to 350 degrees F.Bring a large pot of salted water to a boil. Cook pasta shells according to package directions until just al dente. Drain and rinse with cool water. Arrange in a single layer on a baking sheet to cool completely. Set aside.In a large bowl, mix together pumpkin, ricotta, egg, 1 cup of Pecorino cheese, garlic, sage, salt and pepper.Divide sauce evenly among two 9" x 13" baking dishes. Fill each shell with the pumpkin-cheese mixture and arrange shells in baking dishes. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes, or until hot and bubbly. Unbaked shells can also be covered and refrigerated for up to 2 days.Allow shells to stand for 5 minutes before serving. Serve topped with remaining Pecorino cheese.
Step by step:
1. Preheat oven to 350 degrees F.Bring a large pot of salted water to a boil. Cook pasta shells according to package directions until just al dente.
2. Drain and rinse with cool water. Arrange in a single layer on a baking sheet to cool completely. Set aside.In a large bowl, mix together pumpkin, ricotta, egg, 1 cup of Pecorino cheese, garlic, sage, salt and pepper.Divide sauce evenly among two 9" x 13" baking dishes. Fill each shell with the pumpkin-cheese mixture and arrange shells in baking dishes. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes, or until hot and bubbly. Unbaked shells can also be covered and refrigerated for up to 2 days.Allow shells to stand for 5 minutes before serving.
3. Serve topped with remaining Pecorino cheese.
Nutrition Information:
covered percent of daily need
