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Pumpkin & Ricotta Stuffed Shells

Love and Olive Oil
  • minutes
  • Serves 8 to 10

INGREDIENTS

1

box jumbo pasta shells (about 40 shells)

1 tbsp

olive oil

1 15 ounce can

pure pumpkin

2 cups

whole-milk ricotta

1

egg

1 1/2 cups

grated Pecorino Romano cheese

3

large garlic cloves, minced (about 1 tablespoon)

2 tbsp

finely chopped sage

1 tsp

fine sea salt

1 tsp

freshly ground black pepper

1

jar tomato basil pasta sauce