Vegetarian Pumpkin and Ricotta Stuffed Shells

Large pasta shells stuffed with creamy ricotta and pumpkin filling, baked in a savory marinara sauce.

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup pumpkin purée
• 1 cup ricotta cheese
• 0.5 cup Parmesan cheese grated
• 1 tsp sage chopped
• 0 salt to taste
• 0 black pepper to taste
• 20 jumbo pasta shells cooked
• 2 cups marinara sauce
• 0.5 cup mozzarella cheese shredded
• 0 parsley for garnish
• 0 Parmesan cheese extra, grated

Instructions

1. Prepare the filling by mixing pumpkin purée, ricotta cheese, Parmesan cheese, chopped sage, salt, and pepper in a bowl.
2. Stuff each cooked jumbo pasta shell with the prepared filling and place them in a baking dish.
3. Spread marinara sauce over the filled shells in the baking dish and top with shredded mozzarella cheese.
4. Bake the dish in a preheated oven at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and golden.
5. Serve the stuffed shells hot, garnished with fresh parsley or extra grated Parmesan cheese.