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