Pumpkin Stuffed Shells

• 24 jumbo pasta shells
• 1 T. olive oil
• 22 oz. fat free ricotta (2 1/2 cups)
• 1 15 oz. can of pumpkin puree
• 2 1/2 oz. grated parmesan (3/4 cup)
• 1 large egg white
• 2 garlic cloves, minced
• 1 c. fresh basil, chopped
• 1 T. finely chopped fresh sage
• 1 t. salt
• 1 t. freshly ground black pepper
• 1 26 oz. jar of tomato sauce

1. Cook pasta shells according to directions. Transfer to a baking sheet and drizzle with olive oil.
2. In a medium bowl, combine ricotta, pumpkin, parmesan, and remaining ingredients except tomato sauce.
3. Preheat oven to 350. Spread sauce in the bottom of a 9X13 pan. Fill each shell with about 2 T. of ricotta mixture and arrange in the pan. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with a little more parmesan, and bake for 15 more minutes.
4. Note: You can stuff the shells a day ahead and refrigerate. Just arrange shells in between layers of plastice wrap. When it's time to cook, put shells on top of the tomato sauce and bake!

pasta shells, olive oil, ricotta, pumpkin puree, parmesan, egg white, garlic, fresh basil, fresh sage, salt, ground black pepper, tomato sauce

Taken from www.epicurious.com/recipes/member/views/pumpkin-stuffed-shells-50154181 (may not work)