You can prepare everything the night before and just pop in the oven the next day.
Top with chopped sage, parmesan, and/or pan fried pancetta.
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Ingredients
Scale
24 jumbo pasta shells
2 tbsps olive oil
1 can pumpkin puree (15 ounces)
2 cups ricotta
1/2 cup grated parmesan
1 large egg
1 tbsp chopped sage
salt & pepper, to taste
For the sauce:
2 cups cashew, soaked overnight or 15 minutes in boiling water
1 1/4 cup water
2 tbsps minced garlic
salt & pepper, to tase
Instructions
Preheat oven to 350 degrees F. Lightly coat a 9×13 inch baking dish with nonstick spray.
Cook pasta according to package directions and drain well. Transfer to a cutting board or baking sheet, toss with olive oil and let cool.
In a large bowl, combine pumpkin puree, ricotta, parmesan, egg, sage, and salt and pepper to taste. Mix well. Stuff about 2 tbsps of the mixture into the shells.
In a food processor, combine cashews, water, garlic, and salt and pepper to taste. Blend well until creamy consistency.
In the prepared baking dish, spread 1/2 cup of sauce. Place shells and drizzle sauce on top. Bake in the oven for 20-25 minutes.