Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells

Makes 12 Servings

Ingredients:

• 6 oz. jumbo pasta shells (about 12 jumbo pasta shells)
• 1 ¼ cups part-skim ricotta cheese
• ¾ cup pumpkin
• ½ tsp. garlic powder (or 2 cloves garlic, minced)
• 2 Tbsp. basil
• ¼ tsp. dried sage
• ½ tsp. salt
• ½ tsp. black pepper
• ½ cup grated parmesan cheese (divided)
• 1 cup low-sodium spaghetti sauce

Directions:

1. Preheat the oven to 350 F.
2. Cook the pasta shells according to package directions. Drain and place each on a baking sheet to cool.
3. In a medium bowl, stir together the ricotta, pumpkin, spices and all but 1 tablespoon of the parmesan cheese. Reserve the remaining 1 tablespoon of cheese for topping.
4. Spread the 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.
5. Cover the pan with foil and bake for 30 minutes. Remove the foil, sprinkle with remaining parmesan and bake for 15 minutes more.

Nutritional Information (per serving):

Total calories: 124

Total fat: 4 g

Protein: 7 g

Sodium: 211 mg

Carbohydrate: 17 g

Dietary fiber: 2 g

Saturated fat: 2 g

Total sugars: 2 g

Try out this recipe and let us know what you think!

Source: MyPlate