INGREDIENTS
15 ozs
alfredo sauce
1
egg
2 cloves
garlic
1 tsp
ground sage
16 jumbos
pasta shells
1/3 cup
parmesan cheese
15 ozs
part skim ricotta cheese
1/2 tsp
pepper
3/4 cup
pumpkin puree
1/2 cup
reduced sodium chicken broth
1/2 tsp
salt
1/3 cup
shallots
3/4 cup
shredded mozzarella cheese