Pumpkin Ricotta Stuffed Shells

Name: Pumpkin Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 servings
Ingredients: 6 oz pasta, about 12 jumbo pasta shells; 1.25 cup ricotta, part skim; 0.75 cup pumpkin; 0.5 tsp garlic powder, or 2 cloves garlic, minced; 2 tbsp fresh basil; 0.25 tsp dried sage, dried; 0.5 tsp salt; 0.5 tsp black pepper; 0.5 cup parmesan, grated, divided; 1 cup spaghetti sauce, low sodium

1 hr 5 min12 servings125 calories

Contains

gluten
dairy

Nutrition per serving

estimate · USDA data

Calories: ~125
Protein: ~7 g
Carbs: ~17 g
Fat: ~4 g

More nutrition

Nutrition facts

Per serving, estimated

Calories125

% Daily value*

Total fat 4 g: 5%
Sodium 200 mg: 9%
Total carbohydrate 17 g: 6%
Dietary fiber 2 g: 5%
Protein 7 g: 14%

*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.

Cookware

Pot
Baking dish

Ingredients

12 servings

6 ozpasta, about 12 jumbo pasta shells
1 1/4 cupsricotta, part skim
3/4 cuppumpkin
1/2 tspgarlic powder, or 2 cloves garlic, minced
2 tbspfresh basil
1/4 tspdried sage, dried
1/2 tspsalt
1/2 tspblack pepper
1/2 cupparmesan, grated, divided
1 cupspaghetti sauce, low sodium

Skip pantry staples (3 in this recipe)

quantities scale with servings

Method

Wash hands with soap and water.
Preheat oven to 350 °F.
Cook pasta shells in a pot according to package directions. Drain and place each on a baking sheet to cool.
In a medium bowl, stir together ricotta, pumpkin, spices, and all but 1 tablespoon of the cheese. Reserve the 1 tablespoon cheese for topping.
Spread pasta sauce in the bottom of a baking dish that holds all the shells in a single layer. Fill each shell with about 3 tablespoons of pumpkin mixture and place shells close together on top of the sauce.
Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake for 15 minutes more.

Pumpkin Ricotta Stuffed Shells

Nutrition per serving

Cookware

Ingredients