I love pumpkin. I love pumpkin recipes. I love everything pumpkin. I found this one recipe I had to share. It is not a dessert! Oh and it is good!

Basically it is pumpkin stuffed shells. Ooh and it is cheesy and good. The best part is by adding the pumpkin to the ricotta cheese it actually makes it even creamier but cuts the calories because you don't have to use as much cheese.

Here are the ingredients you need: 24 jumbo pasta shells, 1 tbsp extra virgin olive oil, 22 oz fat free ricotta, 1 can pumpkin, 2 1/2 oz of Romano Cheese, 1 large egg white, 2 cloves of garlic, 1 cup fresh basil, 1 tbsp finely chopped fresh sage, salt and pepper to taste. 1 jar of spaghetti sauce.

credit: Melissa Bartlett, TSM

This is a really easy recipe to follow:

  • Cook the pasta shells to the instructions on the package; drain. Place the shells to a baking sheet and drizzle with oil. Set aside to cool.
  • In a medium bowl, stir the ricotta, pumpkin and 3/4 cup of Romano, and remaining ingredients (Except the spaghetti sauce)
  • Preheat oven to 350 degrees.Spray a 9 x 13 pan with cooking spray. Fill each pasta shell with about 3 tablespoons of ricotta-pumpkin mixture and arrange on pan.Pour spaghetti sauce on top. Cover with foil and bake for 30 minutes
  • Remove the foil and sprinkle shells with the remaining Romano and bake for 15 minutes more.(Hint: You can prepare the night before and refrigerate overnight. Also wait to pour the sauce on top until you are about to bake)

If you like pumpkin....try this and let me know what you think.