Southwest Stuffed Shells - cooking recipe

Ingredients

18 jumbo pasta shells, uncooked
1 (16 oz.) can pumpkin
1 large egg
1/2 c. Italian bread crumbs
1/2 c. (2 oz.) shredded Parmesan cheese
1/2 tsp. nutmeg
1 (16 oz.) jar picante sauce or salsa, divided
1 c. (4 oz.) shredded Monterey Jack cheese (with peppers)
2 Tbsp. chopped fresh parsley

Preparation

Cook pasta shells according to package directions and set aside. Combine pumpkin and next 4 ingredients; stuff each shell with mixture.
Spread 1 cup picante sauce into a 13 x 9 x 2-inch baking dish.
Place filled shells on sauce. Top with remaining sauce.
Cover and bake at 350\u00b0 for 35 minutes. Sprinkle with Monterey Jack cheese and parsley.