Pumpkin Ricotta Stuffed Shells


1 (4 to 6 lb) Jersey Fresh pumpkin
Kosher salt
24 jumbo pasta shells
1 TB olive oil
22 oz part-skim ricotta cheese
1 cup Pecorino Romano
1 large egg white
2 cloves Jersey Fresh garlic, minced
1 cup Jersey Fresh basil, chopped
1 TB Jersey Fresh sage, finely chopped
1 tsp salt
1 tsp pepper
1 jar Jersey Fresh marinara (or homemade)
Jersey Fresh parsley, chopped (for garnish)


35 (plus 1 hour for cooling)m prep time / 90m cook time

1. Heat the oven to 400 degrees.
2. Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin won't roll. Remove the stem. Split in half and scoop out the seeds and fibers. Save seeds for another use!
3. Sprinkle with generous amount of Kosher salt. Lay the halves flesh side down on a parchment paper lined baking sheet.
4. Roast about 45 minutes or until a pairing knife can be easily inserted and removed. Test in several places to ensure it is done.
5. Remove and let the pumpkin cool for 1 hour.
6. While pumpkin is cooling, cook pasta shells according to package and drain.
7. Transfer to a baking sheet and drizzle with oil. Set aside and let cool.
8. Once pumpkin is cool, use a large spoon to remove the flesh and place in the bowl of a food processor. Process until smooth.
9. Reserve 2 cups and store the remainder in the fridge for up to 1 week or freeze for up to 3 months.
10. In a medium bowl, stir ricotta, 2 cups of pumpkin, 3/4 cup of Pecorino Romano, egg white, garlic, basil, sage, salt and pepper until combined.
11. Spread 1/3 of the marinara on the bottom of a 9x13 baking dish.
12. Fill each shell with 3 TB of the ricotta pumpkin mixture and arrange in pan. Top with remaining sauce.
13. Cover with foil and bake for 30 minutes.
14. Remove foil and sprinkle with remaining Pecorino Romano and bake for 15 more minutes.
15. Sprinkle with parsley and serve.

Jersey Fresh Product(s) Used: Herbs Squash

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