Pumpkin Ricotta Stuffed Shells

Pumpkin Ricotta Stuffed Shells

Prep time: 20 minutes
Cooking time: 45 minutes
Makes: 12 shells
Serving Size 2 shells

Ingredients

12 jumbo pasta shells (1/2 of 12 ounce package)
1 1⁄4 cups fat-free ricotta cheese
3⁄4 cup pumpkin puree
1⁄2 cup Parmesan cheese, grated
1⁄2 teaspoon garlic powder or 2 cloves garlic
2 Tablespoons dried basil
1⁄4 teaspoon ground sage
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 cup pasta sauce

Directions

  1. Cook pasta shells according to package Directions. Drain, separate onto baking sheet and let cool.
  2. In a medium bowl, stir together ricotta, pumpkin, Parmesan, and spices. Reserve 1 Tablespoon Parmesan for topping.
  3. Preheat oven to 350 degrees. Choose a baking dish that holds all the shells in a single layer.
  4. Spread pasta sauce in the bottom of the baking dish. Fill each shell with about 3 Tablespoons of pumpkin mixture, and place shells close together on sauce in baking dish.
  5. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese and bake for 15 minutes more.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Freeze unused pumpkin puree and add to soup, chili or pancake recipes
Source: http://foodhero.org/recipes/pumpkin-ricott...

Easy Manicotti

Easy Manicotti

Prep time: 20 minutes
Cooking time: 20 minutes
Makes: 14 servings
Serving Size 1 filled shell

Ingredients

1 package (8 ounces) manicotti shells (14 shells)
1 egg
1 carton (15 ounces) low-fat ricotta or cottage cheese
6 ounces shredded low-fat mozzarella cheese (about 1 1/2 cups)
1⁄2 cup fresh parsley, minced, or 3 tablespoons dried parsley
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 Tablespoon italian seasoning
1⁄2 teaspoon garlic powder or 2 cloves garlic, minced
1 jar (24 to 26 ounces) pasta sauce

Directions

  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions and drain.
  3. While pasta is cooking, beat egg in medium bowl. Add ricotta or cottage cheese, mozzarella cheese, parsley, salt, pepper, Italian seasoning and garlic powder. Mix well.
  4. Pour a little of the pasta sauce in the bottom of a rectangular baking pan to prevent pasta from sticking.
  5. Stuff shells with filling (about 2-3 rounded teaspoons per shell). Arrange stuffed shells in pan. Pour remaining sauce evenly over pasta.
  6. Bake for 10 to 15 minutes or until bubbly throughout.
  7. Let rest 10 minutes outside of oven before serving.
  8. Refrigerate leftovers within 2 hours.

Notes

  • Add Parmesan cheese to the filling mixture.
  • Add your favorite spices to sauce for additional flavor.
Source: http://foodhero.org/recipes/easy-manicotti

Pumpkin Fruit Dip

Pumpkin Fruit Dip

Prep time: 5 minutes
Yield: 26 servings
Serving Size 2 Tablespoons

Ingredients

1 can (15 ounce) pumpkin (about 1 ¾ cups cooked pumpkin)
1 cup low-fat ricotta cheese or plain yogurt or low-fat cream cheese
3⁄4 cup sugar
1 1⁄2 teaspoons cinnamon
1⁄2 teaspoon Nutmeg

Directions

  1. In a large bowl, combine pumpkin, ricotta cheese or yogurt, sugar, cinnamon and nutmeg. Stir until smooth.
  2. Refrigerate leftovers within 2 hours.

Notes

  • Serve with apple slices, bananas or grapes. 
  • For a smoother texture, use a hand mixer or food processor to mix ingredients.
Source: http://foodhero.org/recipes/pumpkin-fruit-...