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Pumpkin Stuffed Shells

Source of Recipe

From the Kitchen of Kathy Lewis


List of Ingredients

12 large pasta shells
1 15 oz container ricotta cheese, low fat
8 oz mozzarella cheese, low fat, grated
¼ C parmesan cheese, grated
1 egg
¼ C fresh flat Italian parsley, chopped
1 C pumpkin puree
2 T sundried tomatoes, chopped
1 T fresh rosemary, chopped
salt and pepper to taste
1 jar (32 oz) spaghetti sauce


Recipe

Preheat oven to 350 degrees. Cook pasta shells in boiling water al dente (pliable, but still firm). Drain and rinse with cool water. Spoon a thin layer of tomato sauce in the bottom of a large baking dish.

In a large bowl, combine ricotta cheese, ¾ of the mozzarella cheese, half the parmesan cheese, egg, parsley, pumpkin, sundried tomatoes and rosemary. Season with salt and pepper, if desired.

Fill each shell with cheese mixture. Place in baking dish. Pour remaining tomato sauce over and around shells. Top with remaining mozzarella and parmesan cheeses.

Cover with foil and bake in 350 degree oven for 30 minutes. Remove foil and bake an additional 10 – 15 minutes, until bubbling hot. Remove from oven and cool 15 minutes before serving.