By incorporating pumpkin, this recipe requires less cheese than is typically used to stuff shells. Opt for fat-free ricotta and you'll save a total of 168 calories, 18 grams of fat, and 67 milligrams of cholesterol per serving.
• 24 jumbo pasta shells
• 1 tablespoon(s) extra virgin olive oil
• 22 ounce(s) (2 1/2) cups fat-free ricotta
• 1 can(s) 15-ounce pumpkin puree
• 2 1/2 ounce(s) Pecorino Romano, grated (3/4 cup plus 2 tablespoons)
• 1 large egg white
• 2 clove(s) garlic, minced
• 1 cup(s) fresh basil, chopped
• 1 tablespoon(s) finely chopped fresh sage
• 1 teaspoon(s) salt
• 1 teaspoon(s) freshly ground pepper
• 1 jar(s) (26-ounce) store-bought tomato sauce
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1. Cook pasta shells according to package instructions; drain. Transfer to a baking sheet and drizzle with oil. Set aside and let cool.
2. Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 cup pecorino Romano, and remaining ingredients, except tomato sauce.
3. Preheat oven to 350 degrees F. Spread sauce in bottom of a 9-by-13-inch baking dish. Fill each pasta shell with about 3 tablespoons ricotta-pumpkin mixture and arrange in pan. Cover pan with foil and bake for 30 minutes.
4. Remove foil, sprinkle shells with remaining pecorino, and bake for 15 minutes more. (If desired, stuff shells the night before and refrigerate overnight in an airtight container, in between layers of plastic wrap; arrange shells on sauce right before baking.)
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Reprinted with permission of Hearst Communications, Inc.