24 jumbo pasta shells
1 tablespoon olive oil
22 ounces fat-free ricotta cheese (2 ½ cups)
1 (15-ounce) can pumpkin puree
2 ½ ounces grated pecorino Romano cheese (3/4 cup plus 2 tablespoons)
1 large egg white
2 garlic cloves, minced
1 cup chopped fresh basil
1 tablespoon finely chopped fresh sage
1 teaspoon salt
1 teaspoon freshly ground pepper
26-ounce jar tomato sauce
Cook pasta according to directions on the package. Drain and drizzle with oil. Stir together the ricotta, pumpkin, ¾ cup pecorino Romano, and all remaining ingredients except the tomato sauce.
Heat oven to 350ºF. Spread tomato sauce in a 9 x 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 remaining 2 tablespoons pecorino Romano over the shells. Bake for 15 minutes more.
Note: If desired, stuff shells the night before baking, and refrigerate overnight in an airtight container, between layers of plastic wrap. Arrange he refrigerated shells on the tomato sauce just before baking.
From “Pumpkin-Ricotta Stuffed Shells” by Cheryl Slocum, Country Living, October 2011.
This recipe can be found at www.countryliving.com. Downloaded on 7 September 2014.