Southwestern stuffed shells

Yield: 1 Servings

Measure Ingredient
18 \N Jumbo pasta shells, uncooked
1 can (16 oz) pumpkin
1 large Egg
½ cup Italian-seasoned breadcrumbs
½ cup (2 oz) shredded Parmesan cheese
½ teaspoon Nutmeg
1 \N Jar (16 oz) picante sauce or salsa, divided
1 cup (4 oz) Monterey Jack cheese with peppers
2 tablespoons Fresh parsley
\N \N Fresh parsley sprigs


This came from "Southern Living" October 1993. Submitted by Janice Elder, Charlotte, NC. I have yet to try it but it sounds good.

Cook pasta shells acccording to directions; drain and set aside. Combine pumpkin and next 4 ingredients; stuff shells Spread 1 cup picante sauce into 13 x 9 x 2 inch baking dish. Place filled shells on sauce; top with remaining sauce. Cover and bake at 350 for 35 minutes. Sprinkle with Monterey Jack cheese and parsley. Garnish, if desired. Posted to EAT-L Digest 02 Apr 97 by Jean Jones <bruja@...> on Apr 3, 1997

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