Pumpkin & Ricotta Stuffed Shells with Tomato-Basil Sauce

INGREDIENTS

12 oz

delallo shells

1 tbsp

delallo extra virgin olive oil

15 oz

pumpkin

2 1/2 cups

delallo whole-milk ricotta

egg white

1 cup

delallo pecorino romano

1 tsp

delallo garlic in water

2 tbsp

sage

1 tsp

delallo natural sea salt

1 tsp

pepper

25 1/4 oz

delallo pomodoro fresco tomato-basil pasta sauce

1 serving

bring a pot of water to a boil

3/4 cup

in the meantime

1 serving

pour sauce evenly into two 9" x 13" baking dishes. fill each shell

1 serving

remove shells and allow to stand