pumpkin-ricotta-stuffed-shells

Pumpkin and Ricotta Stuffed Shells recipe from Love and Olive Oil

Ingredients

1 (12-ounce) box jumbo pasta shells (about 40 shells)
1 tablespoon olive oil
1 (15-ounce) can pure pumpkin
2 cups (16-ounces) whole-milk ricotta
1 egg
1 1/2 cups grated Pecorino Romano cheese
3 large garlic cloves, minced (about 1 tablespoon)
2 tablespoons finely chopped sage
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 (25.25-ounce) jar tomato basil pasta sauce

For directions on how to make pumpkin and ricotta stuffed shells, visit Love and Olive Oil.