INGREDIENTS
12
jumbo pasta shells (for less full shells, use 18 jumbo pasta shells)
15 oz
ricotta cheese (I used fat free)
3/4 cup
shredded mozzarella cheese
1/3 cup
grated parmesan cheese
1
beaten egg
1/2 tsp
ground sage
1/2 cup
chicken broth
1/3 cup
chopped shallots
1 tsp
minced garlic (2 cloves)
1
jar alfredo sauce (I used Classico Light)
3/4 cup
pumpkin puree
1 1/2 tsp
ground sage
1/2 tsp
salt
1/2 tsp
pepper