Savory Pumpkin and Goat Cheese Stuffed Shells
These savory stuffed shells are rich with pumpkin and goat cheese, nestled in a lighter creamy sauce. This dish is the perfect make-ahead fall dinner, cozy and flavorful, yet lighter on the calories.
Servings 4
Ingredients
- 12 Jumbo Pasta Shells, Cooked & Drained
- 1.5 Cups Pumpkin Puree
- 1 Cup Part Skim Ricotta Cheese
- 1/2 Cup Crumbled Goat Cheese
- 1/4 Cup Grated Parmesan Cheese
- 1 Tsp Each Garlic Powder and Dried Sage
- 1.5 Cups Fat Free Half and Half
- 1/2 Cup Vegetable Broth
- Salt/Pepper to Taste
- Fresh or Dried Parsley, for Garnish
Instructions
- Prepare the filling: In a bowl, mix the pumpkin puree, ricotta, goat cheese, Parmesan, garlic powder, sage, salt, and pepper until smooth.
- Stuff the shells: Fill each cooked pasta shell with the pumpkin and cheese mixture and set aside.
- Make the sauce: In a saucepan, heat the fat-free half-and-half and vegetable broth over medium heat until slightly thickened, about 5-7 minutes. Season with salt and pepper.
- Assemble and bake: Pour a layer of the sauce into a baking dish, place the stuffed shells on top, and pour the remaining sauce over them. Cover and bake at 350°F (175°C) for 25-30 minutes until bubbly and heated through. Garnish with fresh parsley before serving.
- This makes 4 Servings. Each serving is 11 WW Points. Enjoy!