Pumpkin-Ricotta Stuffed Shells

These were really good, but I think I should have chosen another tomato sauce and it would have been better. I just can’t seem to find a prepared pasta sauce that I love! There’s one that’s really good (Bertolli, maybe?), but it’s a 4-cheese alfredo sauce and I thought a plain ol’ marinara would be best with this. So, if you have a plain ol’ marinara sauce that you love, well you are just all set! This is a little time-consuming, but it’s good.

rating: 8.5

Pumpkin-Ricotta Stuffed Shells
(Country Living, Oct. 2011)

makes 8 servings
time needed: 1 hour 15 min.


24 Jumbo Pasta Shells
1 tbsp Extra Virgin Olive Oil
22 ounces (2 1/2 cups) Fat-Free Ricotta
1 can (15-ounce) Pumpkin Puree
2 1/2 ounces Pecorino Romano, grated (3/4 cup plus 2 tablespoons)
1 large Egg White
2 cloves Garlic, minced
1 cup Fresh Basil, chopped
1 tbsp Finely Chopped Fresh Sage
1 tsp Salt
1 tsp Freshly Ground Pepper
1 jar (26-ounce) Store-Bought Tomato Sauce


1. Cook pasta shells according to package instructions; drain. Transfer to a baking sheet and drizzle with oil. Set aside and let cool.
2. Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 cup pecorino Romano, and remaining ingredients, except tomato sauce.
3. Preheat oven to 350 degrees F. 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.
4. Remove foil, sprinkle shells with remaining pecorino, and bake for 15 minutes more. (If desired, stuff shells the night before and refrigerate overnight in an airtight container, in between layers of plastic wrap; arrange shells on sauce right before baking.)

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One Response to Pumpkin-Ricotta Stuffed Shells

  1. candicepeak says:

    These look unreal!

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