GETTING READY

1. Preheat oven to 350 degrees F.

MAKING

For Filling:

2. In a large bowl, place mozzarella cheese, reserving a handful to sprinkle on top.

3. Add ricotta, parmesan, salt and pepper, eggs, and pumpkin. Set the filling aside.

For Pumpkin Sauce:

4. In a large skillet, melt butter over medium flame and whisk in the flour.

5. Add nutmeg and whisk in milk and pumpkin.

6. Season to taste with salt and pepper and bring to a boil. Cook for 2 minutes or until the sauce is thick.

7. Boil the pasta shells for two minutes, less than the package says, then drain and set aside.

FINALIZING

8. In the bottom of an 8x12 dish, spread 1 cup of pumpkin sauce.

9. Stuff the shells with a spoonful of the cheese filling, and place them seam side down in the dish.

10. Once the dish is filled with shells, spread pumpkin sauce on top. Sprinkle reserved mozzarella cheese and little parmesan on top.

11. Cover with foil and bake for 30 minutes.

SERVING

12. Serve and enjoy!