Make Ricotta Stuffed Shells with Pumpkin Alfredo

When the weather changes, all I want to do is hide under a blanket, turn on the tv, get out my fluffy slippers and eat all the carbs in the entire world!

Im currently planning all sorts of fall activities. Theyre cliche but I love doing them anyway. You know like making a fall wreath, going apple picking, drinking lots of coffee, shopping for a new pair of boots. All of these things get me in the mood for fall.

These stuffed shells are comfort in a pot. The jumbo shells are stuffed with ricotta thats been gussied up with basil and sage and a bit of cheesy mozzarella. The sauce is my favorite pumpkin alfredo. Its flavorful and has every bit of fall in it. I love adding a bit of yogurt ore creme fraiche because it gives this dish a wonderful tang which I think is necessary amidst all of the richness. It cuts it a bit and its just amazing. If you dont feel like fussing with the stuffing of the shells, skip it and just make the sauce. It tossed with a bit of pasta is still really good.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.