These were fantastic! Everyone loved them, including the two and a half year old! They took a little while to make since you have to stuff each shell but it was worth it! I also added shredded mozzarella cheese to the top for the last 5 minutes of baking! Great recipe! It made a lot so we also had lunch for the next two days and it was just as good on day 2 and 3! Highly recommend this one!
Pumpkin & Ricotta Stuffed Shells
Yield: 8 to 10 servings
1 (12-ounce) box jumbo pasta shells (about 40 shells)
1 tablespoon olive oil
1 (15-ounce) can pure pumpkin
2 cups (16-ounces) whole-milk ricotta
1 1/2 cups grated Pecorino Romano cheese
3 large garlic cloves, minced (about 1 tablespoon)
2 tablespoons finely chopped sage
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 (25.25-ounce) jar tomato basil pasta sauce
Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil. Cook pasta shells according to package directions until just al dente. Drain and rinse with cool water. Arrange in a single layer on a baking sheet to cool completely. Set aside.
In a large bowl, mix together pumpkin, ricotta, egg, 1 cup of Pecorino cheese, garlic, sage, salt and pepper.
Divide sauce evenly among two 9″ x 13″ baking dishes. Fill each shell with the pumpkin-cheese mixture and arrange shells in baking dishes. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes, or until hot and bubbly. Unbaked shells can also be covered and refrigerated for up to 2 days.
Allow shells to stand for 5 minutes before serving. Serve topped with remaining Pecorino cheese.
Recipe from Delallo.