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Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells

by | Oct 20, 2023 | Eat Well, Featured, Lunch & Snack Recipes, Recipes

A rich, creamy recipe that combines delicious fall flavors with satisfying pasta.

Ingredients:

  • 12 jumbo pasta shells (about 6 ounces)
  • 1 ¼ cups nonfat ricotta cheese
  • ¾ cup pumpkin
  • ½ teaspoon garlic powder or 2 cloves garlic, minced
  • 2 Tablespoons basil
  • ¼ teaspoon sage
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup grated parmesan cheese, divided
  • 1 cup pasta sauce

Directions:

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F. 
  3. Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
  4. In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 Tablespoon of the cheese. Reserve the 1 Tablespoon cheese for topping.
  5. Spread pasta sauce in the bottom of a baking dish that holds all the shells in a single layer. Fill each shell with about 3 Tablespoons of pumpkin mixture and place shells close together on top of the sauce.
  6. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
  7. Refrigerate leftovers within 2 hours.

Notes:

Freeze unused pumpkin and add to soup, chili or pancake recipes.

Resource: Food Hero; https://foodhero.org/recipes/pumpkin-ricotta-stuffed-shells

Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells

by | Oct 19, 2022 | Recipes

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

  • 12 jumbo pasta shells (about 6 ounces)
  • 1 ¼ cups nonfat ricotta cheese
  • ¾ cup pumpkin 
  • ½ teaspoon garlic powder or 2 cloves garlic, minced
  • 2 Tablespoons basil
  • ¼ teaspoon sage
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup grated parmesan cheese, divided
  • 1 cup pasta sauce

Directions:

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F. 
  3. Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
  4. In a medium bowl, stir together ricotta, pumpkin, spices and all but 1 Tablespoon of the cheese. Reserve the 1 Tablespoon cheese for topping.
  5. Spread pasta sauce in the bottom of a baking dish that holds all the shells in a single layer. Fill each shell with about 3 Tablespoons of pumpkin mixture and place shells close together on top of the sauce.
  6. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
  7. Refrigerate leftovers within 2 hours.

Notes:

  • Freeze unused pumpkin and add to soup, chili or pancake recipes.

Photo & Recipe Source: https://foodhero.org/recipes/pumpkin-ricotta-stuffed-shells

Pumpkin Bread

Pumpkin Bread

by | Oct 22, 2020 | Recipes

Prep Time: 15 min

Cook Time: 1 hour

Ingredients

  • non-stick cooking spray or oil
  • 1 1⁄2 cups whole wheat flour
  • 1 1⁄3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon ground cloves
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon nutmeg
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 cup applesauce
  • 3⁄4 cup packed brown sugar
  • 3⁄4 cup sugar

Directions

  1. Preheat oven to 350 degrees. Lightly coat an 8 ½ x 4 ½ -inch loaf pan with cooking spray or oil and set aside.
  2. In a medium bowl, combine flours, baking powder, baking soda, cinnamon, salt, cloves, ginger, and nutmeg.
  3. In a separate bowl, combine the eggs, pumpkin, applesauce, brown sugar and sugar. Mix until well combined.
  4. Add the wet ingredients to the dry ingredients. Stir only until the dry ingredients become moistened. Be careful not to over mix.
  5. Pour batter into loaf pan and spread into the corners.
  6. Bake for about 60 minutes or until a wooden pick inserted into the center of the loaf comes out clean.
  7. Remove from oven and let cool in pan for 10 minutes.
  8. Remove from pan and let cool completely on a rack. Slice to serve.
  9. Wrap in plastic or foil to store for several days or freeze for up to a month.

Photo and Recipe Source: https://www.foodhero.org/recipes/low-fat-pumpkin-bread