Hey,Pumpkin-Ricotta Stuffed Shells…Where Have You Been All My Life?

I am ready for fall. Are you?

Here is another beautiful scene at one of my favorite local farms, Tangerini’s Farm in Millis, Massachusetts.

I am looking forward to cooler running weather, bulky sweaters and boots. I love the foliage, pumpkins, apple picking’ and the whole fall scene!

Every Monday, I take a stop in to Tangerini’s Farm to pick up my CSA share {community supported agriculture}. I love coming to this gorgeous farm. How sweet is this little chair surrounded with it’s pumpkin friends?

Hooray for PUMPKINS!

Pumpkin is awesome! It is loaded with so many great nutritional perks! For just 80 calories per cup you can expect a big dose of Vitamin A and potassium & about 10 grams of fiber. I love it in pancakes, breads, roasted with garlic, even in soups. I just found a new recipe {pumpkin polenta} and can’t wait to try it, BUT today’s post is all about Pumpkin-Ricotta Cheese Stuffed Shells.

Be sure to have on hand a can of pumpkin and grab an extra can because canned pumpkin can be hard to find these days and of course, fresh cooked pumpkin is great to use too.

Gather up the garlic, basil and the pasta shells…

Mix up the pumpkin-ricotta cheese mixture with some garlic and plenty of fresh basil leaves.

Stuff the shells…

Line up the shells in your pan and fill in with your favorite healthy marinara sauce and cover lightly with the cheese.

Bake’em up and enjoy with a colorful garden salad. Mangia!

And here’s the recipe!!! I hope you enjoy the season of pumpkin!

Pumpkin-Ricotta Stuffed Shells

Makes about 4-5 servings-depending on who you are serving and how hungry they are!

15 Jumbo Shells

1 cup part-skim ricotta cheese

1 cup pumpkin, canned

1 egg

1 garlic clove, minced

1 cup fresh basil, chopped

½ cup parmesan cheese, grated

salt and pepper-dash

1 1/2 cups of your favorite marinara sauce

½ cup shredded part skim mozzarella cheese

¼ cup grated Parmesan cheese

1) Boil water for pasta and cook up about 15 shells as directed on package –about 11 minutes

2) While pasta is cooking, mix ricotta cheese, pumpkin, egg, garlic, cheese, and dash of salt and pepper.

3) Fold in basil. Set aside.

When pasta is done, drain and rinse then add a drizzle of olive oil to prevent from sticking to each other. Let sit for about 3-5 minutes to cool enough to handle.

Stuff each shell with about a tablespoon of ricotta-pumpkin mixture and place in 8 x 8 square pan that has been lightly oiled. Drizzle sauce around shells. Sprinkle with mozzarella cheese and a bit of Parmesan. Bake about 25 minutes until sauce lightly bubbling and cheese is melted.

And don’t forget my post for Pumpkin Cherry Walnut Mini Loaves here-maybe you could make these too!?

Do you have a favorite pumpkin recipe? Please share!

10 replies on “Hey,Pumpkin-Ricotta Stuffed Shells…Where Have You Been All My Life?“

Ann Handy

October 4, 2011 at 12:16 pm

It’s a great night to try an “oven” cooked meal. Can’t wait to try this It looks yummy!

Laura Tangerini

October 4, 2011 at 4:02 pm

As a farmer I can say this, there probably isn’t much difference between canned pumpkin and the real thing but…. many of you will be getting a surplus of sugar pumpkins this time of year at your house. They are easy to cook. When you are using your oven anyway just back them in the oven at 350 degrees until you can easily pierce them with a fork. Cool down and peel and seed and it’s ready for your next pumpkin or squash recipe. This method works great with butternut squash also.

katescarlata

October 4, 2011 at 6:27 pm

Thanks for the great tip! I bought a sugar pumpkin this week while I was at Tangerini’s and now I am good to go!!