Pumpkin Ricotta Stuffed Shells
Prep time
Cook time
Total time
Serves: Serves 6
  • Jumbo pasta shells
  • 2 tbsp extra virgin olive oil
  • 2 cups skim ricotta cheese
  • 1 can pumpkin
  • ½ cup shredded Parmesan cheese
  • 2 cloves garlic, minced
  • 1 egg white
  • 1 tbsp chopped sage
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 1 jar marinara sauce (flavor of choice)
  1. Cook pasta according to package directions. Drain and set on a baking sheet. Drizzle with extra virgin olive oil.
  2. Preheat your oven to 350 degrees.
  3. Combine ricotta, pumpkin, ¼ cup Parmesan, garlic, egg white, chopped sage, salt, and pepper in a bowl and mix well.
  4. Pour marinara sauce on the bottom of a 9x13 baking dish.
  5. One-by-one, stuff shells with ricotta-pumpkin mixture and place them atop pasta sauce.
  6. Cover dish with foil, and place in the oven. Bake for about 25-30 minutes.
  7. Remove from the oven. Sprinkle shells with remaining ¼ cup Parmesan.
  8. Set oven to broil. Place shells back in the oven and broil for 3-5 minutes, or until cheese is golden brown.
Recipe by the blissful balance at http://theblissfulbalance.com/pumpkin-ricotta-stuffed-shells/