troopschow blogspot.com
The Canteen
Thursday, September 29, 2011. Pumpkin Ricotta Stuffed Shells. I made this friday night for our company and they were delicious. Found it in my most recent country living magazine. A must try for the fall! Pumpkin Ricotta Stuffed Shells. 24 jumbo pasta shells. 1 tablespoon extra- olive oil. 22 ounces ricotta cheese. 1 can 15 ounces pumpkin puree. 34 cup plus 2 tablespoons grated pecorino Romano cheese. 1 large egg white. 2 garlic cloves, minced. 1 cup fresh basil, chopped. Ok so this is AMAZING.
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The CanteenDESCRIPTION
Thursday, September 29, 2011. Pumpkin Ricotta Stuffed Shells. I made this friday night for our company and they were delicious. Found it in my most recent country living magazine. A must try for the fall! Pumpkin Ricotta Stuffed Shells. 24 jumbo pasta shells. 1 tablespoon extra- olive oil. 22 ounces ricotta cheese. 1 can 15 ounces pumpkin puree. 34 cup plus 2 tablespoons grated pecorino Romano cheese. 1 large egg white. 2 garlic cloves, minced. 1 cup fresh basil, chopped. Ok so this is AMAZING.CONTENT
This web page troopschow.blogspot.com states the following, "Thursday, September 29, 2011." We saw that the webpage said " I made this friday night for our company and they were delicious." It also said " Found it in my most recent country living magazine. A must try for the fall! Pumpkin Ricotta Stuffed Shells. 1 tablespoon extra- olive oil. 1 can 15 ounces pumpkin puree. 34 cup plus 2 tablespoons grated pecorino Romano cheese. 2 garlic cloves, minced. 1 cup fresh basil, chopped. Ok so this is AMAZING."SEEK SIMILAR DOMAINS
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