"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Pumpkin Stuffed Shells Recipe

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This recipe for Pumpkin Stuffed Shells, by , is from Just Enough Cooks... CCIC Company Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcia Driscoll
Added: Tuesday, October 27, 2009


18 jumbo pasta shells
1 (16-ounce) can pumpkin
1 egg
Cup bread crumbs or Panko
Cup grated Parmesan cheese
Teaspoon ground pumpkin pie seasoning
1 Cup Monterey Jack cheese
2 Tablespoons chopped fresh parsley (optional for garnish)

For Southwestern shells: 1 (16 ounce) jar salsa
For Indian shells: 1 (16 ounce jar Chutney)

Preheat oven to 350 degrees
Cook shells according to package directions, rinse with cold water, drain and set aside.
Combine the pumpkin, egg, bread crumbs OR Panko, Parmesan cheese and nutmeg in a bowl and mix well.
Spoon about 1 cup of salsa OR Chutney into a 9x13 inch baking dish.
Fill the pasta shells with the pumpkin mixture and arrange in the prepared baking dish
Top with the remaining salsa or Chutney
Bake, covered for 30-35 minutes.
Sprinkle with the Monterey Jack cheese and parsley.
Serve immediately.

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