Stuffed White Bean Pumpkin Apple Shells.

By Conz Preti

Serves 4

Now that we are knee deep into the chillier months, we love adding a little pumpkin to everything we possibly can. These fun pasta shells can be turned into a cheesy delicious (and always nutritious!) pasta that will be sure to comfort both kiddos and parents alike. Brain-supporting nutrients to boot!

Ingredients

  • 1 Cerebelly White Bean Pumpkin Apple Pouch
  • 1 cup Ricotta
  • ½  cup parmesan Cheese, plus more for garnish
  • 1 egg
  • 1 tbsp fresh sage, finely chopped (or 1 tsp dried)
  • Pinch Nutmeg
  • Salt & Pepper to taste
  • 16 Jumbo Pasta Shells
  • Olive oil

Steps

  1. Preheat the oven to 350 degrees and grease a 9×13 inch baking dish with cooking spray or olive oil.
  2. Follow the instructions on the jumbo shells box to cook the shells al dente. Drain the pasta and place in the prepared dish. Lightly sprinkle the shells with olive oil so they don’t stick together.
  3. While the pasta is cooking, mix together Cerebelly White Bean Pumpkin Apple puree, ricotta, parmesan, egg, sage, nutmeg, salt and pepper.
  4. By using a spoon or a piping bag, add approximately 1 ½ tbsp filling in each shell.
  5. Sprinkle with some olive oil and parmesan cheese and bake for 20 minutes.

Pro Tip

For the red sauce lovers, add a layer of tomato sauce to the bottom of your baking dish and drizzle a layer over the top before adding additional parmesan and olive oil!