At this point, it’s pretty clear that adding pumpkin to literally anything will cause people to pause and say, “ooooh!” Does that mean pumpkin belongs in every recipe? Of course not. But when you’re talking about pairing the ever-popular autumn squash with pasta, ricotta cheese, aromatic spices and a homemade Alfredo sauce, it’s safe to say this is one place pumpkin truly does fit — so go ahead and stuff it in there!
Ingredients:
1 package (8 oz.) jumbo shells
Fresh sage, chopped
To make filling:
8 oz. ricotta cheese
6 oz. pure pumpkin
1/4 tsp. nutmeg
1/2 tsp. black pepper
1 tsp. salt
To make Alfredo sauce:
3/4 cup fat free half & half
6 oz. plain Greek yogurt
1 tbsp. olive oil
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
2/3 cup grated Parmesan
Directions:
1. Prepare shells as directed. Once cooked, drain and let cool.
2. Add all Alfredo sauce ingredients (excluding cheese) to a skillet on low heat, quickly whisking in Greek yogurt and raising heat to medium. Bring sauce to a boil, stir in cheese and whisk well, then reduce to simmer.
3. While sauce is simmering, combine all filling ingredients.
4. Pour half of Alfredo sauce into the bottom of 9×13 pan.
5. Next, carefully spoon filling mixture into each shell and place shells in pan.
6. Top shells with remaining Alfredo sauce.
7. Sprinkle sage on top of shells, then bake at 375 F for 20 minutes.
Yes, there are other foods pumpkin pairs with perfectly – check out more delicious pumpkin recipes!