Pumpkin Stuffed Shells

  • 12 oz. Jumbo Pasta Shells
  • 3 cloves Garlic – crushed
  • 2 c. Ricotta Cheese
  • 2 c. Pumpkin – cooked, canned
  • 1 tsp. Salt
  • 1 tsp. Black Pepper – freshly ground
  • 5 oz. Evaporated Milk
  • 1 c. Pecorino-Romano Cheese – grated
  • 2 c. Provolone Cheese – shredded
  • 3 T. Thyme Leaves

Preheat oven to 350 degrees F. Cook pasta shells according to package directions. Do not over­cook. When done, remove with slotted spoon and cool on waxed paper. In large bowl, combine garlic, ricotta cheese, pumpkin, salt and pepper. Stuff shells with ricotta-pumpkin mixture and place in 13 x 9-inch or larger baking dish which has been coated with cooking spray. In small saucepan, combine evaporated milk, grated Pecorino-Romano cheese and 1 c. shredded Provolone cheese. Stir over low heat until cheese melts and sauce thickens. Spoon sauce over filled shells. Sprinkle remaining Provolone cheese over top of sauce. Bake at 350 degrees F for 35 minutes. Remove from oven and sprinkle fresh thyme leaves over shells. Serve immediately.

Serves 6

Bonnie Lee Strunk Brasted, Allentown

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