Pumpkin-Ricotta Stuffed Shells

• 分量: 8 servings
• 調理時間: 20 minutes
• 総時間: 1 hour 15 minutes

材料

24 jumbo pasta shells

1 tbsp. olive oil

1 (24-ounce) jar store-bought tomato sauce

1 (22-ounce) container ricotta

1 (15-ounce) can pure pumpkin puree

1 large egg

2 cloves garlic, grated

1 c. fresh basil

1 tbsp. finely chopped fresh sage

4 oz. Pecorino Romano, grated (about 1 cup), divided

Kosher salt and freshly ground black pepper

手順

Preheat oven to 350ºF. Cook pasta according to package instructions; drain. Transfer to a baking sheet and drizzle with oil.

Pour sauce in bottom of a 9-by-13-inch baking dish. Stir together ricotta, pumpkin, egg, garlic, basil, sage, and 3/4 cup Pecorino Romano in a bowl. Season with salt and pepper. Fill each pasta shell with about 3 tablespoons ricotta-pumpkin mixture and arrange, open side up, in prepared pan. Cover with foil and bake for 30 minutes.

Remove foil, sprinkle shells with remaining 1/4 cup pecorino, and bake for 15 minutes more.