Celebrate fall with the perfect autumnal pasta dish - Pumpkin-Stuffed Shells! With great ingredients like ricotta cheese, alfredo sauce, walnuts, Parmesan and, of course, pumpkin, you're going to find something to love in Pumpkin-Stuffed Shells.
What You Need
Original recipe yields 9 servings
1 jar (15 oz.) CLASSICO Creamy Alfredo Pasta Sauce, divided
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1 egg, beaten
1-1/2 cups POLLY-O Original Ricotta Cheese
1 can (15 oz.) pumpkin
1/3 cup chopped PLANTERS Walnuts
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 tsp. chopped fresh sage
1/4 tsp. ground black pepper
1 pkg. (12 oz.) jumbo pasta shell s, cooked
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Let's Make It
Heat oven to 350°F.
Spread 1/2 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Reserve 1/2 cup mozzarella. Combine remaining mozzarella with all remaining ingredients except pasta shells; spoon into shells. Place in prepared baking dish; drizzle with remaining pasta sauce. Cover.
Bake 30 min. or until heated through. Sprinkle with reserved mozzarella; bake 5 min. or until melted.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Garnish with additional fresh sage leaves before serving.
Prepare using CLASSICO Light Creamy Alfredo Pasta Sauce, POLLY-O Natural Part Skim Ricotta Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.