Ricotta and pumpkin stuffed shells


24 pasta jumbo shells
1 tablespoon of oil
2 cups of ricotta
1 can pumpkin puree
(or cooked pumpkin)
3/4 grated parmesan cheese more
 two tablespoons
1 large egg white
1 garlic clove minced
1/2 cup fresh basil chopped
1 teaspoon of salt
1/2 teaspoon ground pepper
tomate sauce


Cook pasta shells according package instructions
drain and transfer to a baking sheet and drizzle with oil.
Set aside and let cool.

Meanwhile in a medium bowl stir together ricotta, pumpkin,
1/4 cup grated cheese and remaining ingredients except tomato sauce.

Preheat oven at 190°c Spread tomato sauce in the bottom of a baking dish.
Fill each pasta shell with the mix of ricotta and pumpkin mixture and arrange in the pan.
Cover pan with foil and cook about 20 minutes.
Remove foil, sprinkle shells with remaining cheese and bake about 10 to 15 minutes more.
Serve alone or with some salads.
To serve sprinkle grated cheese over the shells.
(You can stuffed shells the night before and refrigerate overnight in a container and in between of plastic wrap place the shells on sauce before baking)