Pumpkin & Cheese Stuffed Shells

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Pumpkin & Cheese Stuffed Shells

Serves: 6

 

Ingredients

24 shell pasta for stuffing

2 tsp vegetable oil

3/4 C finely chopped onion

8 oz. canned pumpkin

1/2 C part-skim ricotta

3 T grated Parmesan cheese

2 T seasoned bread crumbs

2 T brown sugar

1/2 tsp cinnamon

 

Sauce:

1 T margarine

1 T flour

1-1/4 C 1% milk 1/8 tsp nutmeg

 

Preheat oven to 350F. Cook pasta until firm to the bite, then drain,

cover and set aside.

In a medium nonstick skillet, heat oil saute onions until tender,

approx. 5 minutes. Remove from the heat.

 

Add pumpkin, both cheeses, bread crumbs, sugar and cinnamon to the

onions, mixing until well blended. Place 1 T mixture into each shell;

place in a 9 x 13 baking dish.

 

Make the sauce: In a nonstick skillet, melt margarine; add flour and

cook for 1 minute.

Add milk and nutmeg; simmer just until slightly thickened, stirring

constantly, approx. 5 minutes.

 

Pour over the pasta.

 

Bake for 20 minutes, or until hot.