Pumpkin Stuffed Shells

Inspired by a pumpkin filled tortellini dish that I had at a restaurant in Florida, I set out to create a similar (pasta + pumpkin) but completely different dish. Since I hate pumpkin pie and loved the tortellinis, I thought I would like this creation. I was wrong.

Because I don't like it, I won't bother to type up a full recipe. But this is essentially how it went:

Stuffing for shells:

• 1/2 pumpkin goo from a can (not pie filling)
• 1/2 ricotta cheese
• cinnamon
  
• a bit of maple syrup (it didn't taste sweet enough)
• crushed red peppers (a little bit)
• pepper
• salt

Sauce:

• 1/2 ricotta cheese
• 1/2 milk
• flour (enough to thicken)
• cubed tomato
• crushed red pepper (way too much, I forgot it is extra powerful when heated)
• tiny bit of oregano
• rest of the stuffing that didn't fit in the shells

Do the usual: cook the shells, stuff them, bake in greased pan for 30 min at 350F. Eat over 4 days.

The reasons I didn't like it were: 1) tasted too sweet like pie and 2) red pepper was too strong in the sauce, though that may help with #1...

As a side note, the "jumbo" shells in Safeway (only brand they sold) were smaller than the ones Mom always used. Blame Canada.