There’s no denying that fall is here in South Florida, and the common theme for pretty much everything during this time of year is pumpkin. Pumpkin is a famed winter squash that is highly popular around Halloween and Thanksgiving. It is widely distributed whole and as a canned puree—I myself have about 10 cans in my cabinet right now! I use it in soup, pie and, of course, my new recipe for pumpkin and ricotta stuffed shells.
In this recipe nutty Romano cheese, savory garlic and fresh chopped sage complement the pasta and pumpkin ricotta mixture. It’s perfect for an October night. Bake it up with a fresh basil-infused tomato sauce, and you’ve got a one-pot seasonal meal for the whole family to enjoy!
Pumpkin and ricotta stuffed shells
1 box jumbo pasta shells
1 tablespoon olive oil
1 (15 oz.) can pumpkin puree
2 cups (16 oz.) whole-milk ricotta
1 egg white
1½ cups grated Pecorino Romano cheese
2 large garlic cloves, minced
2 tablespoons finely chopped sage
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 jar tomato basil pasta sauce
Preheat oven to 350F.
Bring a large pot of salted water to a boil. Cook pasta shells according to package directions until just al dente, and then drain. Carefully transfer the shells to a baking sheet, and drizzle with oil. Set aside, and let cool.
In a medium sized bowl, mix together pumpkin, ricotta, egg white, 1 cup of Pecorino cheese, garlic, sage, salt and pepper.
Divide sauce evenly amongst two large baking dishes. Fill each shell with the pumpkin-cheese mixture, and arrange shells in baking dishes. Cover with aluminum foil, and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes, or until hot and bubbly.
Serve topped with a sprinkling of Pecorino cheese.
About Amanda Jane
Amanda Jane is the creator of the food blog Seasonally Jane, a creative space where she shares her love of seasonally inspired cooking through original recipes, photography and writing. Seasonally Jane celebrates the use of peak-season fruits and vegetables with an emphasis on organic whole foods and unique ingredients. Amanda launched her blog in September 2014 and is based in Lighthouse Point.