Recipe from Country Living
24 Jumbo Pasta shells
1 Tablespoon Extra Virgin Olive Oil
22 oz. Fat-Free Ricotta
15 oz. Pumpkin Puree
2 1/2 oz. Pecorino Romano, grated (3/4 cup plus 2 tablespoons)
1 Large Egg White
2 cloves Garlic, minced
1 cup Fresh Basil, chopped
1 tablespoon Finely chopped Fresh sage
1 teaspoon salt
1 teaspoon freshly ground pepper
1 jar (26 oz) tomato sauce
Directions
- Cook pasta shells according to package instructions; drain. Transfer to a baking sheet and drizzle with oil. Set aside and let cool.
- Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 cup pecorino Romano, and remaining ingredients, except tomato sauce.
- Preheat oven to 350 degrees F. Spread sauce in bottom of a 9-by-13-inch baking dish. Fill each pasta shell with about 3 tablespoons ricotta-pumpkin mixture and arrange in pan. Cover pan with foil and bake for 30 minutes.
- Remove foil, sprinkle shells with remaining pecorino, and bake for 15 minutes more. (If desired, stuff shells the night before and refrigerate overnight in an airtight container, in between layers of plastic wrap; arrange shells on sauce right before baking.)
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