1 box large shells (you will only use half the box!)
1 package frozen spinach
16 oz ricotta cheese
1 pint half and half
15 oz can pumpkin puree
8 oz shredded mozzarella cheese
2 TBSP Spice by Rachel Sweet WARM CHILI MIX
Put the package of frozen spinach in the refrigerator to thaw overnight.
Fill a large pot with water and heat to boiling. Preheat the oven to 400 degrees F.
While the water is heating, make the sauce. Now would be a good time to put your bag of spinach under running water if you forgot to thaw it! In a large bowl, add the pumpkin puree and the 2 tablespoons of WARM CHILI MIX and stir to mix using a fork. Next, add the half and half a little bit at a time so that you can stir it in without a mess. When all the half and half is in, add some to the bottom of a 9 x 13 glass baking dish. You want to cover the bottom only to keep the shells from sticking to it. Set the remainder of the sauce aside for later.
When the water boils, add half the box of shells. Save the rest for another time. Cook 9 minutes and then drain in a colander.
While the shells are cooking, make the stuffing. Crack the egg into a medium bowl and use a large fork or whisk to mix. Next, add the ricotta and mix until the egg is completely incorporated. Finally, add the spinach. It's okay if it hasn't fully thawed, just mix it in anyway. It will warm up in the oven. Mix the stuffing well and set aside until the shells have cooked.
After draining the shells, allow a minute for them to cool off a bit in order to handle, but not too long so that they end up sticking to each other. Place one shell at a time in the baking dish with the bottom coated in the sauce. Stuff the shells with the spinach mixture and arrange in the baking dush so that they all fit. Pour the remainder of the sauce over the stuffed shells and then sprinkle with the mozzarella cheese. Bake uncovered in the oven for 30 minutes.