Pumpkin ricotta stuffed shells

Many time I wanna made these stuffed shells but sometimes is really difficult find time to cook slowly, I dont like cooking fast I love enjoy when I make.
Anyway finally yesterday was the day ! and was really yumm!

I adapted this recipe from Countryliving.com

Ingredients

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 tablespoon
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

Method

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)


Print recipe here

EN ESPAÑOL

Caracolas rellenas con ricotta y zapallo

Muchos dias que queria hacer esta receta pero simplemente no había podido, la gracia de tener un blog de recetas es poder disfrutar y cocinar y hacerlo lentamente por eso a veces me falta el tiempo, todo debe ser rápido, ya ahora y eso me mata y me cansa,para mi cocinar es un placer.

En todo caso por fin la pude hacer y es una muy buena receta.

Esta receta está adaptada de Country living.com

Ingredientes

24 caracolas grandes de pasta

(las compré en el Unimarc pero en el Jumbo tambien deben haber)

1 cucharada de aceite

2 tazas de ricotta

1 taza de puré de zapallo ya cocido

(o un tarro)

3/4 taza de queso parmesano rallado

1 clara de huevo

1 diente de ajo picado

1/2 taza de albhaca picada fina

1 cucharadita de sal

1/2 cucharadita de pimienta negra olida

salsa de tomates

Preparación