With the cooler weather around the corner, I’m looking forward to making comfort food again, and stuffed pasta shells are on my list. I’m also looking forward to cooking with Fall veggies, and sweet potatoes are one of my favourites. Enjoy!
Ingredients
2 small sweet potatoes
1 (475 g) container ricotta cheese
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
Salt and black pepper to taste
20 jumbo pasta shells
Tomato sauce
Finely chopped fresh parsley
Shredded mozzarella cheese
Directions
- Line a cookie sheet with tin foil.
- Pre- heat the oven to 400 degrees F.
- Poke the sweet potatoes numerous times with a fork.
- Place the sweet potatoes on the tin foil and bake for 50 minutes or until you can easily pierce them with a fork. Turn the sweet potatoes a few times as they bake.
- Remove from the oven and slice in half. Cool completely.
- Peel off the skin and mash.
- Mix together the sweet potato, ricotta cheese, garlic powder, onion powder, salt, and black pepper.
- Bring a pot of water to a boil and add in the pasta shells.
- Cook until they’ve softened. They will fully cook when they’re in the oven.
- When the shells are ready, drain the water.
- Pre-heat the oven to 350 degrees F.
- Put enough tomato sauce in an ovenproof dish so the shells will be sitting in sauce.
- Put the ricotta mixture in a large ziplock bag or piping bag.
- Cut the tip of the bag and pipe some of the mixture into a shell.
- Put the shell in the tomato sauce and continue until all the shells are stuffed.
- Sprinkle some parsley on top of the shells and top with shredded cheese.
- Put the dish in the oven and loosely cover with tin foil.
- Cook for 25-30 minutes
- Remove the tin foil and cook for 5 more minutes.
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