Pumpkin Stuffed Shells

October 15, 2013

So, I was cruising Pinterest and this little gem of a recipe popped up. I thought it looked so good and I couldn't wait to make it. Let me tell you - this recipe is divine!! You know I usually change something about every recipe and the only change I have made here is to use one clove of garlic instead of two. This is a wonderful fall meal and actually very easy to make... I encourage you to give it a try!

1 Box of Jumbo Shells

1 Jar of tomato sauce

15 oz can of pumpkin

15 oz. Part Skim Ricotta Cheese

1 ½ cups of shredded light mozzarella cheese

1 clove of garlic, minced

1 egg

1 tsp nutmeg

1 tbsp sage

1 tbsp Italian Seasoning

sea salt &; pepper

Preheat the oven to 350 degrees. Boil the shells in accordance with the instructions on the box (I used Barilla Jumbo Pasta shells). Once they are ready, strain and set aside to cool. Stir together...
See the full directions on my site

Nutritions

Calories
347

Sodium
576mg
24% DV

Fat
19g
29% DV

Protein
23g
47% DV

Carbs
17g
5% DV

Fiber
4g
16% DV