20 jumbo stuffed shells
1 cup ricotta
1 cup pumpkin purée
1/2 cup grated Parmesano reggiano cheese
2 10 oz jars light Alfredo sauce
1 10 oz package frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese
1 cup grated Parmesano reggiano cheese
Preheat the oven to 400.
Cook the jumbo shells according to package instructions.
In a bowl mix together the ricotta, pumpkin, cheese and egg until completely mixed.
Use half a jar of Alfredo sauce to cover the bottom of a 9×7 casserole dish.
In a large sauce pan add the remaining sauce, spinach and cheese. Let simmer about 10 minutes for flavors to blend.
Once your shells have drained and cooled stuff 1 tbs of pumpkin mixture into each shell an place it in the casserole. Mine fit 18 shells, but it is good to cook a fee extra in case any break while boiling.
Once the casserole is full, pour sauce over the shells. Sprinkle 1 cup of cheese on top and cover with foil. Bake for 35-40 minutes, removing foil halfway through to allow cheese to fully melt. Let stand 5 mins to cool before serving.