Baked Pumpkin Ricotta Stuffed Shells

Ingredients

• 1 1/4 cups jumbo pasta shells (about 6 ounces)
• 3/4 cup part-skim ricotta cheese
• 1/2 teaspoon pumpkin spice
• 2 tablespoons garlic powder (or 2 cloves garlic, minced)
• 1/4 teaspoon basil
• 1/2 teaspoon dried sage
• 1/2 teaspoon salt
• 1 cup grated parmesan cheese, divided
• Spaghetti sauce (low sodium)

Method

1. 1 Preheat oven to 350°F. Cook pasta shells according to package directions, then drain and cool on a baking sheet.
2. 2 In a medium bowl, stir together ricotta, pumpkin spice, garlic, basil, sage, salt, and all but 1 tablespoon of the parmesan cheese.
3. 3 Spread spaghetti sauce in the bottom of a baking dish. Fill each shell with about 3 tablespoons of the pumpkin mixture and place them on top of the sauce.
4. 4 Cover with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake for 15 minutes more.