Welcome the flavors of fall with these pumpkin ricotta stuffed shells! Rich in vitamins, minerals, and antioxidants, pumpkin adds a nutritious twist to traditional 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:
- Preheat the oven to 350 F.
- Cook the pasta shells according to package directions. Drain and place each on a baking sheet to cool.
- 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.
- 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.
- 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