Pumpkin Ricotta Stuffed Shells

The trend these days is working with pumpkin. It's no surprise with Halloween that just passed and Thanksgiving just around the corner. Most of the time, pumpkin is used in sweet baked goods but I've been interested in savory applications lately. These Pumpkin Ricotta Stuffed Shells is definitely a must try if you're looking to get some savory use out of pumpkin. Pumpkin, a blend of cheeses and herbs make a delicious filling for jumbo shells, which are baked to perfection. This is one pumpkin dish the whole family will love!... When my friend Jess mentioned she would be making this dish for the recent potluck playdate I hosted for Halloween, I was pretty excited. Granted, I couldn't really eat the pasta but what I was really after was the filling. It was absolutely divine! It was more cheesy than anything but the addition of pumpkin gave it a slight sweetness and richness that was perfectly fitting for the season. To make this gluten free, use gluten free jumbo shells (if you can find them)... otherwise make this dish into a casserole instead! I plan on making this with gluten free pasta and combining it with the filling. Bake it into a casserole dish and enjoy!