Stuffed Ricotta Shells and Tuscany Pumpkin Alfredo

August 09, 2017

Serves 4 to 6

Ingredients:

• 1 jar Cucina Antica Tuscany Pumpkin sauce
• 1 tbsp. Cucina Antica Extra Virgin Olive Oil
• ½ cup heavy whipping cream (or half and half) 
• 12 oz. jumbo shells
• 1 cup ricotta cheese
• 1/3 cup mozzarella cheese
• ¼ cup Parmesan cheese
• 1 large egg
• 3 fresh basil leaves, minced
• 1 garlic clove, minced
• ¼ teaspoon salt
• 1/8 tsp. crushed red pepper
• Salt and pepper to taste
• 1/3 cup Pecorino Romano cheese

Preparation:

Preheat oven to 375 degrees. Cook pasta al dente, drain and set aside. Toss pasta with olive oil to keep from sticking. In a large bowl, mix together the ricotta cheese, mozzarella cheese, Parmesan, egg, basil, garlic, salt and crushed red pepper. In a medium saute pan, stir together Cucina Antica Tuscany Pumpkin sauce and heavy whipping cream. Bring to a low simmer. Stuff the pasta shells with the ricotta cheese mixture and place in a casserole dish. Pour the Tuscany pumpkin Alfredo over the shells. Cover the pan and bake for about 15 minutes. Remove and add Pecorino Romano cheese. Cook uncovered for about 5 more minutes or until cheese is melted. Allow to cool a few minutes, then serve.  

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