pumpkin ricotta stuffed shells...

I hope the shells taste better than my picture!

What says fall better than pumpkin ricotta stuffed shells?  The color is very pretty and it was quick to prepare. 

Pumpkin Ricotta Stuffed Shells
Serves 8
 24 jumbo pasta shells; cooked until firm to bite
1 tablespoon olive oil
22 ounces ricotta cheese
1 can (15 ounces) pumpkin puree
3/4 cup of grated pecorino Romano cheese
1 large egg white
2 cloves of minced garlic
1 cup of fresh chopped basil
1 tablespoon of finely chopped sage
1 teaspoon salt
1 teaspoon of freshly ground pepper
1 jar of marinara sauce

Directions

• In a medium bowl, stir together ricotta, pumpkin, and all ingredients following except tomato sauce.
• Preheat oven to 350 degrees.
• Spread sauce in bottom of 13 by 9 inch pan.
• Fill each shell with mixture and arrange on top of sauce.
• Cover with foil and bake for 30 minutes.
• Remove foil and sprinkle with a bit more pecorino Romano cheese.
• Bake 15 minutes longer.