This post brought to you by Libby’s. All opinions are 100% mine.
What do you think of when you think of pumpkin? Many people automatically think fall recipes. But, as a pumpkin fanatic, I’m here to tell you: pumpkin can (and should) be served up all year long. For instance in the Cheesy Pumpkin Shells with Bacon recipe I’m sharing with you all today, pumpkin is a rockstar.
Why? Because it is a superfood! Not only does it have a great flavor all on its own without any spices, but pumpkin has fiber and Vitamin A which are both SO good for you. It also has a lot of Beta Carotene. And while many people associate pumpkin with pumkin pie spices and the aromas of fall baking, pumpkin can be used as a replacement for butter, eggs, or oil- reducing the calories in many everyday recipes. Add it to meals to pack in some extra nutrients. Win, win!
If you decide to make this recipe and have little (or a lot) of pumpkin left over from your recipe, canned pumpkin freezes easily. You don’t have to worry about using just part of a can. Just simply put what is left in a resealable container and stick it in the freezer. If you plan to use just a little bit of pumpkin at a time, another option would be to freeze the pumpkin puree in an icecube tray and then place the frozen pumpkin cubes into a resealable bag or container.
I like eating pumpkin all year-long, so when fresh pumpkin isn’t in season and I haven’t preserved any from my garden, I use Libby’s Pumpkin. You know, its the same brand I grew up with. I have so many memories that involve baking pies in the kitchen with my mom at Thanksgiving, so I know its tried and true. But, now that I’m cooking in my own kitchen, I’ve branched out on how I prepare pumpkin… shakes, bagel topping, pasta, soup, bread. You name it- throw pumpkin into the mix and its a winner in my book.
I stuck with simple ingredients in this recipe, as I almost always do on All She Cooks. I like to cook with the home cook in mind… making food that any of you reading along at home can make. My Cheesy Pumpkin Shells with Bacon have pumpkin puree, Ricotta, mozzarella, and Romano cheeses, eggs and then jumbo pasta shells and jarred pasta sauce.
I mixed together Ricotta cheese, eggs, and pumpkin puree, added in some mozzarella cheese.
Cheesy Pumpkin Shells with Bacon
12 ounces jumbo pasta shells
16 ounces Ricotta
1 cup Libby’s pumpkin puree
1 cup Mozzarella cheese, divided
6 slices bacon, pre-cooked and chopped
24 ounces pasta sauce
Prepare jumbo shells according to package directions. Mix together Ricotta cheese, pumpkin puree, eggs and 1/2 of the Mozzarella cheese.
Stuff cooked shells with the pumpkin/cheese mixture.
Pour 1/2 cup of pasta sauce in the bottom of baking dish. Place stuffed shells over sauce. Top with remaining pasta sauce and 1/2 cup of Mozzarella cheese.
Bake in oven heated to 350 degrees for 25-30 minutes. Top with grated Romano cheese to garnish, and serve.
- 12 ounces jumbo pasta shells
- 16 ounces Ricotta
- 1 cup Libby's pumpkin puree
- 2 eggs
- 1 cup Mozzarella cheese, divided
- 6 slices bacon, pre-cooked and chopped
- 24 ounces pasta sauce
- Prepare jumbo shells according to package directions.
- Mix together Ricotta cheese, pumpkin puree, eggs and 1/2 of the Mozzarella cheese.
- Stuff cooked shells with the pumpkin/cheese mixture.
- Pour 1/2 cup of pasta sauce in the bottom of baking dish. Place stuffed shells over sauce.
- Top with remaining pasta sauce and 1/2 cup of Mozzarella cheese.
- Bake in oven heated to 350 degrees for 25-30 minutes.
- Top with grated Romano cheese to garnish, and serve.
What are you going to make out of your Pumpkin Can? Visit the Pumpkin Can website and share your favorite #PumpkinCan fact via Twitter, Facebook and Pinterest for a chance to win weekly prizes.
Tell me in the comments, because I’m always looking for great new pumpkin recipes.
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