Pumpkin Ricotta Stuffed Shells recipes
Ingredients
- 1 (12-ounce) box jumbo pasta shells (about 40 shells)
- 1 tablespoon olive oil
- 1 (15-ounce) can pure pumpkin
- 2 cups (16-ounces) whole-milk ricotta
- 1 egg
- 1 1/2 cups grated Pecorino Romano cheese
- 3 large garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons finely chopped sage
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 (25.25-ounce) jar tomato basil pasta sauce
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