Pumpkin Ricotta Stuffed Shells by Max Mayfield | Oct 13, 2017 | Uncategorized | 0 comments Pumpkin Ricotta Stuffed Shells 12345 Votes: 0 Rating: 0 You: Rate this recipe! CourseMain Dish, Side Pumpkin Ricotta Stuffed Shells 12345 Votes: 0 Rating: 0 You: Rate this recipe! CourseMain Dish, Side Ingredients 12 pasta shells jumbo 1 1/4 cups ricotta cheese nonfat 3/4 cup pumpkin puree 1/2 cup Parmesan cheese grated 1/2 teaspoon garlic powder (or 2 garlic cloves) 2 tablespoons basil dried 1/4 teaspoon sage ground 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup pasta sauce Instructions Cook pasta shells according to package directions. Drain, separate onto baking sheet and let cool. In a medium bowl, stir together ricotta, pumpkin, Parmesan, and spices. Reserve 1 Tablespoon Parmesan for topping. Preheat oven to 350 degrees. Choose a baking dish that holds all the shells in a single layer. Fill each shell with about 3 tablespoons of pumpkin mixture. Spread pasta sauce over the stuffed shells. Place shells close together in baking dish. Cover pan with foil and bake for 30 minutes. Remove foil, spinkle with remaining cheese and bake for 15 minutes more. Recipe Notes Inspired by foodhero.com Share this Recipe Powered byWP Ultimate Recipe Submit a Comment Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Notify me of new posts by email.