Healthy Pumpkin and Sage Stuffed Shells
Ingredients
The pasta
-
20
pieces
jumbo pasta shells
The filling
-
1
can (15 oz)
pumpkin puree
-
1
cup
grated pecorino cheese
-
1
large
egg white
-
¼
tsp
nutmeg
-
½
tsp
cinnamon
-
1
Tbsp
fresh sage, minced
-
1
pinch
salt
-
1
pinch
pepper
The marinara
-
1
Tbsp
olive oil
-
2
cloves
garlic, minced
-
½
cup
chicken broth
-
¾
cup
crushed tomatoes
-
¾
cup
pumpkin puree
-
2
Tbsp
pecorino cheese
-
2
tsp
fresh sage, minced
-
½
tsp
basil
-
1
pinch
nutmeg
-
½
tsp
salt
-
¼
cup
pecorino cheese, for topping
Instructions
- Preheat the oven to 350°F.
- Cook the pasta shells until al dente, then drain and cool.
- Mix the filling ingredients in a bowl until combined.
- Sauté garlic in olive oil, then add marinara ingredients and simmer for 15 minutes.
- Fill each shell with about 2 tablespoons of filling.
- Spread some marinara in a baking dish, arrange the shells, and cover with foil.
- Bake for 30 minutes, then uncover, add more cheese, and bake for an additional 10 minutes.
- Serve with remaining sauce.
Nutrition Facts (estimated)
Servings
5
Calories
298
Total fat
11.6g
Total carbohydrates
39.7g
Total protein
14.7g
Sodium
0mg
Cholesterol
0mg
You might also like