Pumpkin Ricotta Stuffed Shells
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.
Ingredients
- 6 ounces Pasta Shells Jumbo
- 1¼ cups Ricotta Cheese Part skim
- ¾ cups Pumpkin
- ½ tsp Garlic Powder Or 2 cloves of garlic, minced
- 2 tsp Basil
- ¼ tsp Sage Dried
- ½ tsp Black Pepper
- ½ cup Parmesan Cheese
- 1 cup Spaghetti Sauce Low-sodium
Equipment
- Colander
- Large Pot
- Baking Dish With foil
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 degrees 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.
- In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 Tablespoon of the cheese. Reserve the 1 Tablespoon cheese for topping.
- Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
Notes
- Freeze unused pumpkin and add to soup, chili or pancake recipes.
Nutrition
Nutrition Facts
Pumpkin Ricotta Stuffed Shells
Amount per Serving
Calories
121
Calories from Fat 45
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
16
mg
5
%
Sodium
186
mg
8
%
Potassium
151
mg
4
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin A
854
IU
17
%
Vitamin C
2
mg
2
%
Calcium
111
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Sage, Pumpkin, Parmesan Cheese, Salt, Pasta Shells, Ricotta Cheese, Garlic Powder, Spaghetti Sauce, Black Pepper
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