Pumpkin Pasta Bake
Ingredients:
1 pound package large pasta shells
1/2 tablespoon olive oil
1/2 cup chopped shallots
2 15-ounce cans pure pumpkin puree
2 cups part-skim ricotta cheese
1/2 cup mascarpone cheese
1/2 cup freshly shredded parmesan cheese
1 1/2 teaspoons salt
2 cups shredded part-skim mozzarella cheese
Directions:
Heat oven to 350˚F. Cook pasta according to package instructions until al dente. Drain and return to a large pot.
Heat olive oil over medium high heat in a large nonstick skillet and sauté shallots for 5 to 7 minutes or until tender. Add cooked shallots to a large bowl with the pumpkin puree, ricotta cheese, mascarpone cheese, parmesan cheese, and salt, and mix until smooth. Mix in cooked shells. Place mixture in a 13×9-inch pan and sprinkle mozzarella cheese evenly on top. Bake at 350˚F for 30 minutes or until mozzarella cheese is melted and bubbly. Makes 9 servings.