Thursday, November 15, 2012

Pumpkin Mac and Cheese

1 box high protein 50% whole wheat pasta shells
1 15 oz. can pureed pumpkin (organic really tastes better, not sure why)
1 15 oz. container full-fat ricotta cheese
1/2 c. shredded parmesan cheese
salt and pepper
toasted and salted pumpkin seeds (pepitas)

Cook and drain pasta, then toss with the next four ingredients.
Sprinkle pumpkin seeds (and more parmesan) on top with extra salt and pepper. 

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