Pumpkin and Ricotta Stuffed Shells
Ingredients:
1 cup pumpkin puree
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
cup grated Parmesan cheese
1 egg
1 teaspoon dried sage
Salt and pepper, to taste
20 jumbo pasta shells
2 cups marinara sauce
Fresh basil, for garnish optional
Instructions:
Preheat the Oven
Preheat your oven to 375F 190C.
Cook the Pasta Shells
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
Prepare the Filling
In a large bowl, mix together the pumpkin puree, ricotta cheese, cup of shredded mozzarella, Parmesan cheese, egg, dried sage, salt, and pepper. Stir until well combined and smooth.
Assemble the Dish
Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish. Stuff each cooked shell with the pumpkin and ricotta mixture, then arrange them in the dish.
Add the Sauce and Cheese
Pour the remaining marinara sauce over the shells, then sprinkle the top with the remaining cup of shredded mozzarella.
Bake
Cover the dish with aluminum foil and bake for 25 minutes. Afterward, remove the foil and bake for another 10 minutes, or until the cheese is fully melted and bubbling.
Garnish and Serve
Garnish with fresh basil, if desired, and serve hot. Enjoy!
This dish makes for a hearty, flavorful dinner thats perfect for a cozy night in.