Pumpkin Stuffed Shells
Illinois produces the most pumpkins out of any other state in the country! Pumpkin is a delicious twist to traditional stuffed shells. Serve with your favorite crusty bread.
Make This Recipe
Ingredients
- 12 ounces package jumbo shells
- 2 Eggland's Best eggs (large)
- 16 ounces ricotta
- 1 (16 ounces) can pumpkin
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 tablespoons fresh chopped parsley
- 1 cup shredded mozzarella cheese
- 1 (28 ounces) jar marinara sauce
- 8 ounces shredded mozzarella cheese
- 8 ounces shredded Parmesan cheese
Preparation
Preheat oven to 350 degrees F.
Bring large pot of water to boil and boil shells 8 to 10 minutes to Al dente; drain.
In a small bowl combine ricotta, eggs, pumpkin, salt, cinnamon, parsley, and mozzarella cheese.
Gently stuff shells with pumpkin mixture and place in 13x9 baking dish.
In a medium bowl combine sauce and cheese and pour on top of stuffed shells.
Bake 50 to 60 minutes.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 608 |
| Fat | 30 g |
| Saturated Fat | 17 g |
| Cholesterol | 133 mg |
| Sodium | 1446 mg |
| Carbohydrates | 48 g |
| Dietary Fiber | 3 g |
| Protein | 36 g |