Sorry I didn't take any pictures, but let me tell you how delicious this was....
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!
Pumpkin Ricotta Stuffed Shells
You need:
24 jumbo pasta shells (I used manicotti noodles)
1 tablespoon extra virgin olive oil
22 ounces fat free ricotta
1 (15 ounce) can of pumpkin puree
2 1/2 oz romano, grated
1 large egg white
2 garlic cloves
1 cup fresh basil, chopped
1 tablespoon finely chopped sage
1 tsp salt
1 tsp ground pepper
1 jar store bought tomato sauce (I used marinara)
- Cook pasta shells according to package instructions and drain. Transfer to baking sheet and drizzle with oil, set aside and let cool.
- meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 romano and remaining ingredients, except tomato sauce.
- preheat oven to 350. Spread sauce in bottom of 9X13 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 remaining romano, and bake for 15 minutes more.
Servings: 8
Working time: 20 min
total time: 1 hr 15 min
Nutrition per serving: 22g protein, 9g fat, 39g carbs, 6g fiber, 977 mg sodium, 19 mg cholesterol, 321 calories
It was a wonderful fall style dinner. Using the manicotti noodles made it kind of like a pumpkin flavored lasagna....oh soooooo good!
