PUMPKIN STUFFED SHELLS

Steps:

• Cook pasta shells according to directions. Transfer to a baking sheet and drizzle with olive oil. In a medium bowl, combine ricotta, pumpkin, parmesan, and remaining ingredients except tomato sauce. Preheat oven to 350. Spread sauce in the bottom of a 9X13 pan. Fill each shell with about 2 T. of ricotta mixture and arrange in the pan. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with a little more parmesan, and bake for 15 more minutes. Note: You can stuff the shells a day ahead and refrigerate. Just arrange shells in between layers of plastice wrap. When it's time to cook, put shells on top of the tomato sauce and bake!