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.