A Pumpkin Recipe I Make Every Year In Amarillo
I know. I know. Everything is pumpkin this time of year. Oh, and I love it. I am a fan. I really am. I just end up finding more recipes including pumpkin for desserts or drinks. Imagine my surprise when I found one that I can serve for dinner. My family loves it.
Let me walk you through this. If you are a fan of cheese you will love this. It is a pumpkin stuffed ricotta & cheese shell. Sounds magical doesn't it. Oh and it is not time consuming or difficult at all.
I start off with cooking my jumbo pasta shells and then letting them cool down. I mean we don't want burnt fingers. While those are cooling down grab a big bowl. I buy low fat Ricotta so it's a little healthier. I put that in the bowl and add a can of pumpkin. Then the rest I just guesstimate. There is no wrong way.
I put in some parmesan cheese, some mozzarella, oh and some Romano as well. You can just use mozzarella. I just had the other too so I used it. I put in an egg and some basil. I mixed it up.
After that all you have to do is stuff the shells. Then I put them on a baking sheet lined with tin foil. I am all about easy clean up. Then I cover the stuffed shells with spaghetti sauce and throw more cheese on top. I cook it at 350 until the cheese is melted.
I mean it is a great way to celebrate the fall season with pumpkin that won't add as many calories as eating a whole pumpkin pie. Oh, and it is delicious.
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