Sausage and Pumpkin-Stuffed Shells
Author: Kraft
Sausage and Pumpkin-Stuffed Shells taste like the star of an autumn menu at your favorite Italian restaurant. You could easily serve Sausage and Pumpkin-Stuffed shells at home and pocket the tips! Find out just how much your family will enjoy Sausage and Pumpkin-Stuffed Shells.
  • 20 jumbo pasta shells
  • 1 lb. Italian sausage
  • 1 onion, chopped
  • 3 cups loosely packed baby spinach leaves
  • 1 can (15 oz.) pumpkin, divided
  • 1 cup fat-free reduced-sodium chicken broth, divided
  • 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
  • 6 slices OSCAR MAYER Bacon, cooked and finely crumbled
  • 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
  1. Heat oven to 350ºF.
  2. Cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.
  3. Brown sausage with onions in large skillet on medium heat 7 min.; drain. Return sausage to skillet. Add spinach; cook and stir 1 min. or just until wilted. Remove from heat. Stir in 1 cup pumpkin.
  4. Pour ½ cup broth into 13x9-inch baking dish. Spoon pumpkin mixture into pasta shells; place in baking dish. Cover.
  5. Bake 30 min. or until heated through. Meanwhile, cook cream cheese spread, bacon and remaining broth in large saucepan on low heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add remaining pumpkin; mix well. Cook 1 min. or until heated through, stirring occasionally.
  6. Spoon cream cheese sauce over shells. Top with mozzarella; bake, uncovered, 10 min. or until melted.
Recipe by Market Basket at