| | Directions | | Preheat oven to 350°. Boil pasta until done, and rise with cold water. Do not overcook. To make sauce, melt butter in medium saucepan. Stir in flour; continue stirring and add milk. When sauce thickens, stir in 1/2 C. Parmesan cheese. If too thick add another 1/2 C. milk. Season to taste and set aside. In a medium bowl, combine 1 C. Parmesan cheese, pumpkin, ricotta, spinach, salt, pepper, and garlic. Lightly oil a 2 quart baking dish. Stuff shells with pumpkin filling, and place in baking dish. Cover shells with sauce. Sprinkle mozzarella over top. Bake 30-35 minutes until golden and bubbly. Cool for 10 minutes before serving. Serves 6-8. |
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| Ingredients | | - |  | 1 package jumbo pasta shells (12 ounce package) |
| - | | 1/2 cup butter or margarine |
| - | | 1/4 cup plus 2 T. all-purpose flour |
| - | | 1 1/2 cups milk |
| - | | 1 1/2 cups grated Parmesan or Romano cheese |
| - | | 2 cups cooked pumpkin or squash |
| - | | 2 cups ricotta cheese |
| - | | 1 cup chopped raw spinach |
| - | | Salt and pepper to taste |
| - | | 1 clove garlic, crushed |
| - | | Olive oil |
| - | | 1 cup shredded mozzarella cheese |
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