Black Garlic Stuffed Shells

Plan for: 45 minutes
Yield: 6 servings

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Pumpkin Pasta Sauce:
1 C Pumpkin Puree
1 jar of your favorite marinara sauce (or homemade)

1 Black Garlic Hummus
8 oz Jumbo Pasta Shells
30oz Whole Milk Ricotta Cheese
Shredded Mozzarella Cheese
Salt and Pepper, to taste

Optional Toppings: fresh sage, and grated parmesan cheese


  1. Preheat oven to 350 degrees
  2. For the pumpkin marinara – In a sauce pan, stir pumpkin puree into the pasta sauce, cook until warmed through
  3. Cook pasta as directed (to al dente) and set aside
  4. In a medium size bowl combine – Kale Pesto Hummus, ricotta cheese, and salt and pepper to taste
  5. In a casserole dish layer your ingredients— start with a layer of pumpkin marinara sauce. Next, fill each shell with the pesto ricotta mixture and place in dish. Repeat until the dish is full, then layer on more pumpkin sauce, followed by the shredded mozzarella cheese
  6. Bake for 25 min or until bubbly. ENJOY!

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