I came up with this recipe when I was experimenting with different ways to use pumpkin in my cooking. It is quick, simple and requires only a few ingredients. If you use store bought marinara sauce, there isn’t even any chopping involved. It’s perfect for those nights when you need to get a quick, healthy meal on the table.
I normally prefer to make my own pasta sauce, but I just wasn’t in the mood to make it the other night. I used this Classico Cabernet Marinara Sauce, which was actually pretty good for store bought.
This serves about four people, depending on how many each person eats. I usually eat four of the shells, but my husband can eat five.
What you will need. Three cups of Marinara Sauce ( or a 24 oz jar of store bought), 18 jumbo shells ( I usually cook 2 extra shells just in case one breaks) , one 15 oz. can of 100% pure pumpkin, 1/2 cup of grated Parmesan cheese (half for the filling & half for topping), 1/3 cup Italian seasoned bread crumbs, 2 egg whites lightly beaten, salt and pepper.
Preheat the oven to 350 degrees F.
Cook the pasta according to box directions (al dente).
Drain and place onto a platter or cookie sheet to cool.
Meanwhile, place the pumpkin into a bowl.
Add in the Italian seasoned bread crumbs.
Pour in the lightly beaten egg whites.
Next, add 1/4 cup of grated Parmesan cheese.
Add 1/4 teaspoon each of salt and pepper.
Pour 1/2 of the marinara sauce into a 9 x 13 in. baking dish.
Fill each shell evenly with rounded spoonfuls of the filling, and place into the baking dish.
Continue until all 18 shells are filled. Cover the shells with the remaining marinara sauce.
Top with the rest of the Parmesan cheese.
Cover with foil.
Place into the preheated oven and bake until heated through, about thirty minutes.
[mpprecipe-recipe:7]
Maris (In Good Taste)
These look amazing. I love pumpkin and love seeing it in savory dishes!
Anna
I adore this pasta shape, you can always fill it with yummy stuff. And looks great too. Loved your recipe.
Kim at Quit Eating Out {Recipes to Make Dining Out a Choice, Not a Chore}
What a great recipe! I had butternut ravioli the other night at a restaurant and it was wonderful. LOVE the idea of adding pumpkin. Such a unique combo of flavors. Thanks so very much for linking to Saturday Swap!!! Have a wonderful weekend!!!
Feast on the Cheap
I absolutely LOVE pumpkin-y pastas. This winter I had a few extra cans of pumpkin hanging out in my cupboard and I whipped up a Pumpkin Ricotta Lasagna just using pantry staples. It’s now become one of my favorite meals. Will have to give this dinner a whirl the next time a can of Libby’s is leftover from pie-making!
Chrissy
Yep, I am making these, stat! So much easier than pumpkin ravioli! Thanks for the great idea!