Southwestern stuffed shells
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | 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 | Jar (16 oz) picante sauce or salsa, divided | |
| 1 | cup | (4 oz) Monterey Jack cheese with peppers |
| 2 | tablespoons | Fresh parsley |
| Fresh parsley sprigs | ||
Directions
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@...> on Apr 3, 1997
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