Pumpkin Stuffed Shells

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Pumpkin Stuffed Shells
Prep Time
20 min
Cook Time
50 min
Yield
8 servings
Recipe by: Linda C., State Winner of "America's Best Recipe Contest"

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.

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

Nutrition

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
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 13×9 baking dish. 

In a medium bowl combine sauce and cheese and pour on top of stuffed shells. 

Bake 50 to 60 minutes.

Filed Under: Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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