夕食簡単

Pumpkin Ricotta Stuffed Shells

Name: Pumpkin Ricotta Stuffed Shells
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Ingredients: 6 ounces jumbo pasta shells; 1 1/4 cups ricotta cheese, part skim; 3/4 cup pumpkin; 1/2 teaspoon garlic powder; 2 tablespoons basil; 1/4 teaspoon sage, dried; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup grated parmesan cheese, divided; 1 cup spaghetti sauce

Welcome the flavors of fall with these pumpkin ricotta stuffed shells! Rich in vitamins, minerals, and antioxidants, pumpkin adds a nutritious twist to traditional stuffed shells.

1 h 5 min12 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1 Stuffed Shell

127

カロリー

タンパク質

17g

炭水化物

脂質

食物繊維

糖類

200mg

ナトリウム

飽和脂肪酸 2 g · コレステロール 12 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

jumbo pasta shells
6 ounces · about 12 jumbo pasta shells
ricotta cheese, part skim
1 1/4 cups
pumpkin
3/4 cup
garlic powder
1/2 teaspoon · or 2 cloves garlic, minced
basil
2 tablespoons
sage, dried
1/4 teaspoon
salt
1/2 teaspoon
black pepper
1/2 teaspoon
grated parmesan cheese, divided
1/2 cup
spaghetti sauce
1 cup · low sodium

作り方

1
Wash hands with soap and water.
2
Preheat oven to 350 °F.
3
Cook pasta shells according to package directions. Drain and place each on a baking sheet to cool.
4
In a medium bowl, stir together ricotta, pumpkin, spices, and all but 1 tablespoon of the cheese. Reserve the 1 tablespoon cheese for topping.
5
Spread pasta sauce in the bottom of a baking dish that holds all the shells in a single layer. Fill each shell with about 3 tablespoons of pumpkin mixture and place shells close together on top of the sauce.
6
Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake for 15 minutes more.

出典: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service

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