Pumpkin Stuffed Shells
Pumpkin Stuffed Shells
This recipe for pumpkin stuffed shells features an autumnal twist on a delicious pasta dish.This recipe is courtesy of Eggland's Best.
Prep Time
20
minutes
Cook Time
50
minutes
Servings
8
Total time: 1 hour, 10 minutes
Ingredients
- 12 ounce package jumbo shells
- 2 eggland's best eggs (large)
- 16 ounce ricotta
- 1 (16-ounce) can pumpkin
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 tablespoon fresh chopped parsley
- 1 cup shredded mozzarella cheese
- 1 (28-ounce) jar marinara sauce
- 8 ounce shredded mozzarella cheese
- 8 ounce parmesan cheese
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Bring large pot of water to boil and boil shells eight to 10 minutes to al dente.
- Drain.
- In a small bowl combine ricotta, eggs, pumpkin, salt, cinnamon, parsley and 1 cup shredded mozzarella cheese.
- Gently stuff shells with pumpkin mixture and place in 13-by-9 baking dish.
- In a medium bowl combine sauce, 8 ounces shredded mozzarella cheese and 8 ounces shredded Parmesan cheese, and pour on top of stuffed shells.
- Bake 50 to 60 minutes.