Pumpkin and Ricotta Stuffed Shells Recipe

20 jumbo stuffed shells

1 cup ricotta
1 cup pumpkin purée
1/2 cup grated Parmesano reggiano cheese
1 egg

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.



About annsley423

I work in Boston at an online retail company called Wayfair.com. I work within the Order Processing department, trying to stop fraudulent orders among other tasks. My company has a large catalogue of kitchen items, which has been both helpful (to my cooking) and detrimental (to my wallet). I am a self taught cook, learning mostly from watching cooking shows and doing trial and error within my own kitchen. I am making this blog as a way to share ideas and successes, as well as curb boredom in my small apartment. In my spare time besides cooking, I like to read, take pictures and have fun with my friends. I am also trying to learn more about wine and hopefully that will eventually be incorporated within the blog as well.
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