No servings information available
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
1 cup shredded mozzarella cheese
No nutrition information available
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.