Recipe Menu
Picture of Pumpkin & Ricotta Stuffed Shells recipes
mediterranean lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4075 kcal 204 %
  • Fat 100 g 153 %
  • Saturated 45 g 224 %
  • Carbs 636 g 212 %
  • Fiber 53 g 213 %
  • Protein 157 g 314 %
  • Cholesterol 440 mg 147 %
  • Sodium 5485 mg 229 %
  • Calcium 2132 mg 213 %
  • Magnesium 765 mg 182 %
  • Potassium 5885 mg 125 %
  • Iron 26 mg 146 %
  • Zinc 17 mg 150 %
  • Phosphorus 2791 mg 399 %
  • Vitamin A 4221 µg 469 %
  • Vitamin C 40 mg 44 %
  • Thiamin (B1) 1 mg 92 %
  • Riboflavin (B2) 3 mg 217 %
  • Niacin (B3) 41 mg 258 %
  • Vitamin B6 3 mg 268 %
  • Folate equivalent (total) 346 µg 87 %
  • Vitamin B12 5 µg 196 %
  • Vitamin D 2 µg 13 %
  • Vitamin E 26 mg 172 %
  • Vitamin K 455 µg 379 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pumpkin & Ricotta Stuffed Shells recipes

Ingredients

  • 1 (12-ounce) box jumbo pasta shells (about 40 shells)
  • 1 tablespoon olive oil
  • 1 (15-ounce) can pure pumpkin
  • 2 cups (16-ounces) whole-milk ricotta
  • 1 egg
  • 1 1/2 cups grated Pecorino Romano cheese
  • 3 large garlic cloves, minced (about 1 tablespoon)
  • 2 tablespoons finely chopped sage
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 (25.25-ounce) jar tomato basil pasta sauce

Login or Join to leave a comment

Login Join

Discussion (0)