Ingredients
- 20-24 Anna Jumbo Shells
- 1 cup Ricotta Con Latte Cheese
- 1 cup Pumpkin Puree
- 1/2 cup Parmesan Cheese, grated
- 1 clove Garlic, minced
- 1/4 tsp ground Nutmeg
- 1 jar Cento Marinara Pasta Sauce (25.5 oz)
- 1/4 tsp ground Cinnamon
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- Sage Leaves, chopped
Directions
Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook shells until just al dente. Drain and rinse under cold water to stop cooking. In a mixing bowl, combine ricotta, pumpkin purée, Parmesan, garlic, salt, pepper, cinnamon, and nutmeg until smooth and creamy. Spoon or pipe the filling into each shell and set aside. Spread a layer of marinara sauce on the bottom of a baking dish and nestle the stuffed shells inside. Spoon remaining sauce over shells, sprinkle with additional Parmesan, and cover loosely with foil. Bake 20 minutes, then uncover and bake another 10 minutes until the cheese is bubbling and golden. Garnish with fresh sage before serving. Serves 4-6.
