Categories: Pasta

Ingredients

• 24 jumbo pasta shells
• 1 tbsp. extra virgin olive oil
• 22 oz. fat-free ricotta
• 1 can pumpkin puree
• 21/2 oz. Pecorino Romano
• 1 large egg white
• 2 clove garlic
• 1 c. fresh basil
• 1 tbsp. finely chopped fresh sage
• 1 tsp. salt
• 1 tsp. Freshly ground pepper
• 1 jar store-bought tomato sauce

Directions

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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