Pumpkin and pasta, the perfect combination! This weekend as a bit of a chill set in and the smell of wood burning fires permeated the air I decided to hunker down and get my self ready for my winter hibernation; which for me entails a lot of cooking, baking, experimenting with new recipes, eating and reading.
I found this recipe in the current issue of Country Living Magazine, it is basically a Fall twist on traditional stuffed shells, and the addition of the pumpkin requires less cheese and cuts down on fat and calories. A win, win in my book.
Pumpkin Ricotta Stuffed Shells
recipe from Country Living Magazine
24 jumbo shells
1 tablespoon of olive oil
22 oz of fat free ricotta
21/2 oz of Pecorino Romano
(3/4 cup plus 2 tablespoons)
1 large egg white
2 garlic gloves, minced
1 cup fresh basil chopped
1 tablespoon chopped sage
1 teaspoon salt
1 teaspoon finely ground pepper
1 (26 ounce) jar store bought tomato sauce
1. Cook pasta shells according to package instructions, drain. Transfer to a baking sheet and drizzle with olive oil. Set aside and cool.
2. In medium bowl stir together ricotta, pumpkin, pecorino Romano, and remaining ingredients. Except tomato sauce.
3. Preheat oven to 350 F. Spread sauce over bottom of a 9 x 13 baking dish. Fill each pasta shell with about 3 tablespoons of ricotta mixture and arrange on pan. Cover pan with foil and bake for 30 minutes. Remove foil spread with remaining cheese and bake for an additional 15 minutes.
Mix ingredients together.
Stuff the shells, place in pan and bake.
What do you think? I can tell you that they are delicious! Rich, creamy, tangy and a great Fall pasta meal.
Enjoy your day!