Pumpkin Ricotta Stuffed Shells

65 min · Serves 12

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 6 ozjumbo pasta shells
• 1¼ cupspart-skim ricotta cheese
• ¾ cuppumpkin
• 2½ mlgarlic powder
• 29.6 mlbasil
• 1.2 mldried sage
• 2½ mlsalt
• 2½ mlblack pepper
• ½ cupgrated parmesan cheese
• 1 cuplow-sodium spaghetti sauce

How to cook it

1. Preheat your oven to 350 °F.
2. Boil the jumbo shells according to package instructions, then drain them and spread them out on a baking sheet to cool.
3. In a medium bowl, combine the ricotta, pumpkin, garlic powder, basil, dried sage, salt, black pepper, and all of the parmesan except for 1 tablespoon.
4. Pour the spaghetti sauce across the bottom of a baking dish large enough to fit all shells in a single layer.
5. Spoon about 3 tablespoons of the pumpkin filling into each cooled shell and arrange them nestled closely together in the sauce.
6. Cover the dish with aluminum foil and bake for 30 minutes.
7. Take off the foil, sprinkle the reserved tablespoon of parmesan over the shells, and bake for an additional 15 minutes.

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