Pumpkin Stuffed Shells
- Number of Servings: 8
Ingredients
*Barilla Jumbo Shell Pasta, 250 gram(s) (remove)Olive Oil, 1 tbsp (remove)Ricotta Cheese, part skim milk, 15 oz (remove)Basil, 16 tbsp (remove)Newman's Own Organic Marinara Sauce, 1/2 cup, 6.5 serving (remove)*Trader Joe's Organic Canned Pumpkin, 1.75 cup (remove)* grated cheese, pecorino romano, 2 tbsp (remove)* grated cheese, pecorino romano, 12 tbsp (remove)egg white, fresh, 1 large (remove)Garlic, 2 clove (remove)Sage, ground, 1 tbsp (remove)
Cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to a baking sheet. Drizzle with oil.
Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 cup Romano and all remaining ingredients except tomato sauce.
Preheat oven to 350 degrees.
Spread sauce in bottom of 13-by-9-inch pan. Fill each pasta shell with pumpkin-ricotta mixture. Arrange in pan. Cover pan with foil. Bake 30 minutes. Remove foil. Sprinkle shells with remaining Romano. Bake 15 minutes longer.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user E11EVEN.
Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 cup Romano and all remaining ingredients except tomato sauce.
Preheat oven to 350 degrees.
Spread sauce in bottom of 13-by-9-inch pan. Fill each pasta shell with pumpkin-ricotta mixture. Arrange in pan. Cover pan with foil. Bake 30 minutes. Remove foil. Sprinkle shells with remaining Romano. Bake 15 minutes longer.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user E11EVEN.
Nutritional Info Amount Per Serving
- Calories: 320.0
- Total Fat: 10.8 g
- Cholesterol: 16.5 mg
- Sodium: 520.6 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 3.3 g
- Protein: 15.0 g
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