Ingredients
- 12 jumbo pasta shells for less full shells, use 18 jumbo pasta shells
- 15 oz. ricotta cheese I used fat free
- 3/4 c. shredded mozzarella cheese
- 1/3 c. grated parmesan cheese
- 1 beaten egg
- 1/2 tsp. ground sage
Sauce
- 1/2 c. chicken broth
- 1/3 c. chopped shallots
- 1 tsp. minced garlic 2 cloves
- 1 15 oz. jar alfredo sauce (I used Classico Light)
- 3/4 c. pumpkin puree
- 1 1/2 tsp. ground sage
- 1/2 tsp. salt
- 1/2 tsp. pepper
Instructions
- Cook shells according to package instructions. Drain.
- In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, egg, and 1/2 tsp. ground sage. Stir to combine.
- Divide cheese mixture evenly among shells and place stuffed shells on a baking sheet temporarily.
For sauce:
- Cook broth, shallots, and garlic in medium saucepan over medium heat, stirring occasionally, until shallots are tender and liquid has reduced by half.
- Stir in alfredo sauce, pumpkin, sage, salt, and pepper.
- Cook, stirring occasionally, until heated through.
- Pour sauce into baking pan; arrange stuffed shells on top.
- Bake, covered, at 350 degrees for 15 minutes.
- Uncover and bake for an additional 10-15 minutes. Sprinkle with extra mozzarella or parmesan cheese, if desired.
- (*Sauce recipe adapted from Buitoni)