Pumpkin Stuffed Shells

Now don't get scared...they are really good...I promise!!!! We love anything pumpkin around here, and when Madison found a few pictures of these on Pinterest, I knew we would have to try them. They are delicious! And simple. And comforting. Now, I had to change up the original recipes Madison found, as they were a little too "fancy" for us. I made them a bit more family friendly...and to answer the most asked question...no...they don't scream pumpkin. It is more like an extra flavor and texture in there. So here it is...please give it a try!

Pumpkin Stuffed Shells

Ingredients:

1. 1 box pasta shells, cooked, drained, and rinsed in cold water
2. 1 can ( 15 oz. ) canned pumpkin
3. 2 cups ricotta cheese  and yes, use the whole milk ricotta : )
4. 1 cup grated Parmesan cheese...and more to sprinkle on top
5. 1 egg
6. 3 garlic cloves, minced or the garlic powder equivalent if you forgot to buy them like I did...
7. Dash of salt and pepper
8. 1 large jar of pasta sauce...I like Tomato Basil...

Directions:

1. Preheat oven to 350 degrees.
2. Cook shells according to directions...and then drain and rinse.
3. Spray 13x9 baking dish with Pam and pour some sauce on bottom.
4. Mix pumpkin, cheeses, egg, garlic, salt, and pepper.
5. Stuff each shell with pumpkin mixture and place in baking dish.
6. Cover with remaining sauce.
7. Cover with foil, and bake for 30 minutes.
8. Uncover, sprinkle with more Parmesan cheese, and bake for 10 more minutwes.
9. Enjoy with garlic bread!