| 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 <bruja@DPLUS.NET> on Apr 3, 1997
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