Stuffed Shells with Pumpkin (VT)


  • Olive oil
  • 1 clove garlic, crushed
  • Salt and pepper to taste
  • 2 c ricotta cheese
  • 1 c chopped raw spinach
  • 2 c cooked pumpkin or squash
  • 1 and 1/2 cups grated Parmesan or Romano cheese
  • + 5 more ingredients
    • 1 and 1/2 cups milk
    • ¼ cup, plus 2 tablespoons, all-purpose flour
    • ½ c butter or margarine
    • 1 12-ounce package jumbo pasta shells
    • 1 c shredded mozzarella cheese

Preheat oven to 350 degrees. Boil pasta until done, and rinse with cold water. Do not overcook or shells will tear when being stuffed. Melt butter in a medium saucepan. Stir in flour; continue stirring and add milk. When sauce thickens, stir in 1/2 cup Parmesan cheese. If too thick, add another 1...

View full recipe at Relish


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