Pumpkin Stuffed Shells


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1 12-ounce pkg Jumbo Pasta Shells ½ cup butter ¼ cup, plus 2 tablespoon all purpose flour 1 and ½ cups milk 1 and ½ cups grated Parmesan or Romano cheese 2 cups pumpkin puree 2 cups ricotta cheese 1 cup chopped raw spinach Salt & pepper to taste 1 clove garlic, crushed Olive oil 1 cup shredded mozzarella cheese

Nutritional information

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Preheat oven to 350°. Cook Pasta according to package directions. *Do not overcook or pasta will tear when shells are stuffed. Melt butter in medium saucepan. Stir in flour; continue stirring and add milk. When sauce thickens, stir in ½ cup Parmesan cheese. If too thick, add ½ cup milk. Season to taste and set aside. In medium bowl, combine 1 cup Parmesan cheese, pumpkin, ricotta, spinach, salt, pepper and garlic. Lightly oil a 2-quart baking dish. Stuff shells with pumpkin filling and place in baking dish; cover shells with sauce. Sprinkle mozzarella over top. Bake 30-35 minutes, until golden and bubbly. Cool 10 minutes before serving. Serves 6-8.