Sunday, October 20, 2013

Pumpkin Stuffed Shells

Definitely try this recipe—even if you think it sounds weird! The pumpkin puree adds heft to the ricotta mixture, and you won’t miss the meat! This recipe has more pumpkin than the original. I served this at our church potluck today to rave reviews.
1 (12-oz.) box jumbo pasta shells
1 Tbsp. olive oil
1 1/2 (15-oz.) cans pure pumpkin (about 1 1/2 cups pumpkin)
2 cups (16-oz.) ricotta cheese
1 egg
1 1/2 cups grated Parmesan cheese
3 large garlic cloves, minced
2 to 3 Tbsp. finely chopped fresh sage
Salt and pepper
1 (25-oz.) jar marinara sauce
1/4 cup grated Parmesan cheese

1. Cook shells according to package directions. Drain and allow to cool.
2. Combine olive oil, pumpkin, and next 7 ingredients. 
3. Pour marinara sauce into bottom of a 13- x 9-inch baking dish. Stuff shells with pumpkin mixture, and arrange on top of sauce in dish. Sprinkle stuffed shells with 1/4 cup grated Parmesan cheese. Cover with aluminum foil.
4. Bake, covered, at 350° for 30 minutes. Uncover and bake 15 minutes. Serve immediately.

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