| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 18 | Jumbo pasta shells, uncooked | |
| 1 | cn | (16 oz) pumpkin |
| 1 | lg | Egg |
| 1/2 | c | Italian-seasoned breadcrumbs |
| 1/2 | c | (2 oz) shredded Parmesan cheese |
| 1/2 | ts | Nutmeg |
| 1 | Jar (16 oz) picante sauce or salsa, divided | |
| 1 | c | (4 oz) Monterey Jack cheese with peppers |
| 2 | tb | Fresh parsley |
| Fresh parsley sprigs |
INSTRUCTIONS
GARNISH 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 <[email protected]> on Apr 3, 1997
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