Pumpkin and Ricotta Stuffed Pasta Shells


The pumpkin in this filling gives you an amazingly creamy texture while adding flavour, colour and veggie goodness!

Pumpkin and Ricotta Stuffed Pasta Shells

24 jumbo pasta shells
1 TBSP extra virgin olive oil
1.5 cups ricotta
2 cups pumpkin puree
1 tsp C&C Pumpkin Pie Spice
1 cup grated parmesan
1 large egg white
2 clove garlic
1 c. fresh basil
1 TBSP finely chopped fresh sage
Sea salt, to taste
Freshly ground pepper, to taste
500 ml of your favourite pasta sauce

Cook pasta shells according to package instructions; drain. Transfer to a baking sheet and drizzle with oil. Set aside and let cool.

Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 1/2 cup parmesan, and remaining ingredients, except tomato sauce.

Preheat oven to 350 degrees. Spread sauce in bottom of a 9-by-13-inch baking dish. Fill each pasta shell with about 3 tablespoons ricotta-pumpkin mixture and arrange in pan. Cover pan with foil and bake for 30 minutes.

Remove foil, sprinkle shells with remaining pecorino, and bake for 15 minutes more.

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