Pumpkin stuffed shells
Prep Time:
20 minutes
Cook Time:
50 minutes
Servings:
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
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Bring large pot of water to boil and boil shells eight to 10 minutes to al dente.
  3. Drain.
  4. In a small bowl combine ricotta, eggs, pumpkin, salt, cinnamon, parsley and 1 cup shredded mozzarella cheese.
  5. Gently stuff shells with pumpkin mixture and place in 13-by-9 baking dish.
  6. In a medium bowl combine sauce, 8 ounces shredded mozzarella cheese and 8 ounces shredded Parmesan cheese, and pour on top of stuffed shells.
  7. Bake 50 to 60 minutes.