Pumpkin Stuffed Shells

 

Ingredients

• 1 jar (15 oz) Pasta Sauce
• 1 package (16 oz.) Conchiglioni Rigati
• 2 cups shredded mozzarella cheese (reserve 1 cup for topping)
• 1 1/2 cup Ricotta cheese
• 1 1/2 cup Pumpkin filling, plain
• 1/4 cup Parmesan cheese, grated
• 1 large egg, lightly beaten
• 1/3 cup Walnuts, chopped
• 1/4 tsp. Ground black pepper
• 1/2 tbsp fresh sage, chopped

Instructions

1. Cook shells according to package directions. Drain and set aside.
2. Preheat oven to 350°F.
3. Spoon ½ cup of  Pasta Sauce evenly into the bottom of the 13x9 baking dish.
4. In a medium bowl, mix ricotta cheese, pumpkin, parmesan cheese, egg, walnuts, black pepper, sage, and 1 cup of the mozzarella cheese.
5. Stuff each shell with cheese mixture and arrange in baking dish seam side down. Spoon remaining sauce evenly over shells.
6. Cover tightly with foil and bake for 30 minutes.
7. Remove foil and sprinkle remaining 1 cup of mozzarella cheese on top. Bake for additional 5 minutes or until cheese is melted and bubbling.
8. Allow resting for 5 to 10 minutes before serving.

Tips

For a lighter version, substitute Sauce with  Light Creamy Pasta Sauce

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated

Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.