Healthy Pumpkin and Sage Stuffed Shells
There are so many great dessert recipes with pumpkin. Here is a delicious main course recipe for Pumpkin and Sage Stuffed Shells!
Ingredients for the Filling:
- 1 – 15 Oz Can Pumpkin Puree
- 1 Cup Grated Pecorino Cheese
- 1 Large Egg White
- 2 Tsp Nutmeg
- 1 Tsp Cinnamon
- 1 Tbsp Fresh Sage, Minced
- Pinch Salt & Pepper
Ingredients for 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
- ¼ Tsp Nutmeg
- ½ Tsp Salt
- 20 Jumbo Pasta Shells
- ¼ Cup Pecorino Cheese, for Topping
Preheat Oven to 350 Degrees.
Cook the Pasta Shells according to the Box Instructions. Drain. Rinse with Cold Water. Arrange on a Baking Sheet.
Mix the Pumpkin, Pecorino Cheese, Egg White, Nutmeg, Cinnamon, Sage, Salt and Pepper until Combined.
To Make Marinara: Drizzle Olive Oil in a Large Skillet. Saute the Garlic. Add Chicken Broth, Crushed Tomatoes, Pumpkin, Pecorino Cheese, Sage, Basil, Nutmeg and Salt. Mix Well until Combined. Bring Ingredients to a Boil. Turn to Medium/Low and Cover. Allow to Simmer for 15 Minutes.
Spoon the Filling into Each Shell, about 2 Tsbp of Filling.
Spread about ¾ of the Marinara in the Bottom of a 9×13 Baking Dish. Place the Shells on Top. Cover with Foil, and Bake for 30 Minutes.
Remove Foil, and Sprinkle with Percorino Cheese. Bake for an Additional 10 Minutes.
Top with Remaining Sauce, and Serve.
Click on the link below for the full recipe on Eat Yourself Skinny’s website.