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Stuffed Shells with Pumpkin Recipe

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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

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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