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Sausage and Pumpkin-Stuffed Shells
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Sausage and Pumpkin-Stuffed Shells

1 Hour 10 Minutes
40 Min Prep
1 Hr 10 Min Cook
Sausage and Pumpkin-Stuffed Shells taste like the star of an autumn menu at your favorite Italian restaurant. You could easily serve Sausage and Pumpkin-Stuffed shells at home and pocket the tips! Find out just how much your family will enjoy Sausage and Pumpkin-Stuffed Shells.
What You Need
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10 servings
Original recipe yields 10 servings
20 jumbo pasta shell s
1 lb. Italian sausage
1 onion, chopped
3 cups loosely packed baby spinach leaves
1 can (15 oz.) pumpkin, divided
1 cup fat-free reduced-sodium chicken broth, divided
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
6 slices OSCAR MAYER Bacon, cooked and finely crumbled
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
1
Heat oven to 350ºF.
2
Cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.
3
Brown sausage with onions in large skillet on medium heat 7 min.; drain. Return sausage to skillet. Add spinach; cook and stir 1 min. or just until wilted. Remove from heat. Stir in 1 cup pumpkin.
4
Pour 1/2 cup broth into 13x9-inch baking dish. Spoon pumpkin mixture into pasta shells; place in baking dish. Cover.
5
Bake 30 min. or until heated through. Meanwhile, cook cream cheese spread, bacon and remaining broth in large saucepan on low heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add remaining pumpkin; mix well. Cook 1 min. or until heated through, stirring occasionally.
6
Spoon cream cheese sauce over shells. Top with mozzarella; bake, uncovered, 10 min. or until melted.
Kitchen Tips
Serving Suggestion
Serve with a steamed green vegetable, such as broccoli, and glass of fat-free milk.
Preparing Perfect Pasta
Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 570mg
25%
Total Carbohydrates 20g
7%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 13g
26%
Vitamin A
160%
Vitamin C
6%
Calcium
15%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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