Pumpkin Stuffed Shells
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pumpkin Stuffed Shells calories by ingredient
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)
Directions
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.