Peter the pumpkin eater would love this pumpkin stuffed into a pasta shell. Seriously, don't knock it til you try it!
Use hot or sweet Italian sausage, and if you're not a sausage person, grab a pound of ground beef or ground chicken. No rules here, just an easy, delicious dinner!
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 to 6
Ingredients
- 20 jumbo pasta shells, cooked according to package directions
- 1 pound bulk Italian sausage or remove link sausage casings
- 1 onion, chopped
- 1 can (15 ounces) pumpkin puree (divided)
- 1 tub (8 ounces) cream cheese spread
- 1 cup shredded mozzarella cheese
Here's how to make it:
- Cook the sausage and onion in a skillet until cooked through, about 5 to 6 minutes. Drain off any excess fat. Add 1 cup of the pumpkin puree and stir to combine.
- For the sauce, combine the remaining pumpkin puree and cream cheese in a saucepot. Heat until melted. Season with salt and pepper.
- Spread a little of the sauce on the bottom of a baking pan. Stuff the cooked shells with the pumpkin and sausage mixture and place them in the pan. Spoon on the remaining pumpkin sauce.
- Cover and bake in a preheated 350-degree F oven for about 20 minutes. Uncover, sprinkle with the mozzarella and bake about 5 minutes more.
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