Pumpkin-Ricotta Stuffed Shells

Name: Pumpkin-Ricotta Stuffed Shells
Ingredients: • 24 jumbo pasta shells; • 1 tablespoon(s) extra virgin olive oil; • 22 ounce(s) (2 1/2) cups fat-free ricotta; • 1 can(s) 15-ounce pumpkin puree; • 2 1/2 ounce(s) Pecorino Romano, grated (3/4 cup plus 2 tablespoons); • 1 large egg white; • 2 clove(s) garlic, minced; • 1 cup(s) fresh basil, chopped; • 1 tablespoon(s) finely chopped fresh sage; • 1 teaspoon(s) salt; • 1 teaspoon(s) freshly ground pepper; • 1 jar(s) (26-ounce) store-bought tomato sauce

Pumpkin-Ricotta Stuffed Shells was pinched from <a href="http://shine.yahoo.com/shine-food/pumpkin-ricotta-stuffed-shells-8212-save-18-grams-204700316.html" target="_blank">shine.yahoo.com.</a>

INGREDIENTS

•

• 24 jumbo pasta shells

•

• 1 tablespoon(s) extra virgin olive oil

•

• 22 ounce(s) (2 1/2) cups fat-free ricotta

•

• 1 can(s) 15-ounce pumpkin puree

•

• 2 1/2 ounce(s) Pecorino Romano, grated (3/4 cup plus 2 tablespoons)

•

• 1 large egg white

•

• 2 clove(s) garlic, minced

•

• 1 cup(s) fresh basil, chopped

•

• 1 tablespoon(s) finely chopped fresh sage

•

• 1 teaspoon(s) salt

•

• 1 teaspoon(s) freshly ground pepper

•

• 1 jar(s) (26-ounce) store-bought tomato sauce

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes