Monday, October 17, 2011

Pumpkin Ricotta Stuffed Shells

Pumpkin and pasta, the perfect combination! This weekend as a bit of a chill set in and the smell of wood burning fires permeated the air I decided to hunker down and get my self ready for my winter hibernation; which for me entails a lot of cooking, baking, experimenting with new recipes, eating and reading.





 I found this recipe in the current issue of  Country Living Magazine, it is basically a Fall twist on traditional stuffed shells, and the addition of the pumpkin requires less cheese and cuts down on fat and calories. A win, win in my book.


Pumpkin Ricotta Stuffed Shells
recipe from Country Living Magazine

Ingredients:

24 jumbo shells
1 tablespoon of olive oil
22 oz of fat free ricotta
21/2 oz of  Pecorino Romano
(3/4 cup plus 2 tablespoons)
1 large egg white
2 garlic gloves, minced
1 cup fresh basil chopped
1 tablespoon chopped sage
1 teaspoon salt
1 teaspoon finely ground pepper
1 (26 ounce) jar store bought tomato sauce




Directions:

1. Cook pasta shells according to package instructions, drain. Transfer to a baking sheet and drizzle with olive oil. Set aside and cool.

2. In medium bowl stir together ricotta, pumpkin, pecorino Romano, and remaining ingredients. Except tomato sauce.

3. Preheat oven to 350 F. Spread sauce over bottom of a 9 x 13 baking dish. Fill each pasta shell with about 3 tablespoons of ricotta mixture and arrange on pan. Cover pan with foil and bake for 30 minutes. Remove foil spread with remaining cheese and bake for an additional 15 minutes.





Mix ingredients together.



Stuff the shells, place in pan and bake.



What do you think? I can tell you that they are delicious! Rich, creamy, tangy and a great Fall pasta meal. 




Enjoy your day!

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11 comments:

  1. Yum, yum and yum! I am cooking meatloaf at the moment Elizabeth...I know the feeling!

    Jeanne xx

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  2. You just love your pumpkins don't you Elizabeth - this looks scrumptious!
    Di
    X

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  3. Looks and sounds so delish! I love pumpkin! But I don't know why I only tend to eat it fall and winter , what is up with that I wonder? I will have to lincorporate it all year long.
    Blessings~
    p.s. I had a chocolate and pumpkin truffle last week that was heaven:)

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  4. Wow, this looks so delicious! A great meal for a cool autumn night. I have been cooking a lot also -- we had French onion soup with toasted bread and melted cheese on top over the weekend. My house smelled so good! Thanks for sharing your recipe!

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  5. Elizabeth, you've done it again! I am going to grab my issue of CL and try this out. It looks fabulous and decadent (but healthy, hooray!).
    Thank you dear, enjoy all the cozy activities...
    (We have flurries in the forecast tomorrow-yikes).

    Hugs to you,
    - Irina

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  6. Diane, you are so right, I love pumpkin almost as much as hot chocolate. I could literally eat pumpkin pie everyday exept my butt would be huge.

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  7. Great idea - especially the low calorie bit because in winter I think everyone tends to get out less and eat more!

    Love the idea of those massive pasta shells - yum!

    Lizzy x

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  8. OH THESE ARE SO GOOD!!!!!!! And dearest, I missed this post YESTERDAY, but you must have posted after I did my morning rounds...HERE IS MY NEW EMAIL!

    anita.chateau.rivera1@gmail.com

    GOTTA RUN..I'll take one of those shells with me, however! BISOUS! Anita

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  9. These look delicious, and I know I'm a bit late as this was posted over a year ago, but there is no mention of how much pumpkin to use in the recipe! Could you please edit to show the pumpkin in the ingredients? Thanks!

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  10. This comment has been removed by the author.

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