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Stuffed Shells w/Pumpkin Sage Cream Sauce

Cathy Trochelman
  • minutes
  • Serves

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