Stuffed Shells With Walnut Sauce
|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Canned pumpkin puree||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||3⁄4 Ounce|
|Ground nutmeg||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Jumbo pasta shells||6 Ounce, cooked and drained (About 24)|
1. To prepare sauce, in food processor, chop walnuts. Add remaining sauce ingredients; puree until smooth.
2. To prepare filling, in small bowl, combine pumpkin, Parmesan cheese, nutmeg, salt and pepper.
3. Preheat oven to 350°F. Fill each shell with 1 level tablespoon filling; place in 13 x 9" baking pan. Spoon sauce over shells; cover with foil; bake 20 minutes.