SAUSAGE AND PUMPKIN-STUFFED SHELLS

Sausage and Pumpkin-Stuffed Shells image

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.

Provided by My Food and Family

Categories Recipes

Time 1h10m

Yield 10 servings

Number Of Ingredients 9

Ingredients

20 jumbo pasta shell s
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

Steps:

Heat oven to 350ºF.
Cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.
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.
Pour 1/2 cup broth into 13x9-inch baking dish. Spoon pumpkin mixture into pasta shells; place in baking dish. Cover.
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.
Spoon cream cheese sauce over shells. Top with mozzarella; bake, uncovered, 10 min. or until melted.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 570 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 4 g, Protein 13 g