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Preheat oven to 350 degrees F. Cook pasta shells according to package directions. Do not overcook. When done, remove with slotted spoon and cool on waxed paper. In large bowl, combine garlic, ricotta cheese, pumpkin, salt and pepper. Stuff shells with ricotta-pumpkin mixture and place in 13 x 9-inch or larger baking dish which has been coated with cooking spray. In small saucepan, combine evaporated milk, grated Pecorino-Romano cheese and 1 c. shredded Provolone cheese. Stir over low heat until cheese melts and sauce thickens. Spoon sauce over filled shells. Sprinkle remaining Provolone cheese over top of sauce. Bake at 350 degrees F for 35 minutes. Remove from oven and sprinkle fresh thyme leaves over shells. Serve immediately.
Serves 6
Bonnie Lee Strunk Brasted, Allentown