Ingredients
24 jumbo pasta shells
1 T. olive oil
22 oz. fat free ricotta (2 1/2 cups)
1 15 oz. can of pumpkin puree
2 1/2 oz. grated parmesan (3/4 cup)
1 large egg white
2 garlic cloves, minced
1 c. fresh basil, chopped
1 T. finely chopped fresh sage
1 t. salt
1 t. freshly ground black pepper
1 26 oz. jar of tomato sauce
Preparation
Cook pasta shells according to directions. Transfer to a baking sheet and drizzle with olive oil. In a medium bowl, combine ricotta, pumpkin, parmesan, and remaining ingredients except tomato sauce. Preheat oven to 350. Spread sauce in the bottom of a 9X13 pan. Fill each shell with about 2 T. of ricotta mixture and arrange in the pan. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with a little more parmesan, and bake for 15 more minutes. Note: You can stuff the shells a day ahead and refrigerate. Just arrange shells in between layers of plastice wrap. When it’s time to cook, put shells on top of the tomato sauce and bake!
