Pumpkin Ricotta Stuffed Shells
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Ingredients
- 6 ounces jumbo pasta shells (about 12 jumbo pasta shells)
- 1 1/4 cups ricotta cheese, part skim
- 3/4 cup pumpkin
- 1/2 teaspoon garlic powder (or 2 cloves garlic, minced)
- 2 tablespoons basil
- 1/4 teaspoon sage, dried
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese, divided
- 1 cup spaghetti sauce (low sodium)
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- Cook pasta shells 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.
Nutrition
| Calories | 128 |
|---|---|
| Protein | 7 g |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 11 mg |
| Sodium | 211 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service