Stuffed Ricotta Shells and Tuscany Pumpkin Alfredo
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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