24 shell pasta for stuffing
1 tsp onion powder
8 oz. canned pumpkin
1/2 cup part-skim ricotta
3 Tbsp grated Parmesan cheese
2 Tbsp seasoned bread crumbs
2 Tbsp brown sugar
1 tsp cinnamon
1 tsp nutmeg

Sauce:
1 Tbsp margarine
1 Tbsp flour
1-1/4 cups skim milk
1/4 tsp nutmeg
1 tsp cinnamon

Mix pumpkin, cheese (you can add Parmesan cheese for added flavor), bread crumbs, sugar, cinnamon (+/1 nutmeg) and onion powder until well blended. Place 1 Tbsp mixture into each shell; place in a 9 x 13 baking dish sprayed with Pam. Sprinkle shells with additional brown sugar (~ 1 T total)

Make the sauce: In a nonstick skillet, melt the margarine; add the flour and cook for 1 minute. Add the milk and nutmeg; simmer just until slightly thickened, stirring constantly, approx. 5 minutes. Pour over the pasta. Bake for 20 minutes, or until hot.

6 shells = 1 Serving = 6 points (1 point per shell)

Number of Servings: 4

Recipe submitted by SparkPeople user BURGHGIRL.

 

More Recipes Like This

• Balsamic Strawberries with Ricotta Cream
• Coach Nicole's Chewy Oat & Nut Granola Bars
• Easy Poached Eggs and Pasta
• Southwest Pasta Salad
• Coach Nicole's Mini Vegetable Frittatas
• Light and Spicy Scalloped Sweet Potatoes
• Creamy Grilled Strawberry Sandwich
• Banana Peanut Butter Oatmeal
• World's Best Spinach and Artichoke Dip
• Summer No-Cook Oatmeal

Recipe Collections

Here are user created Recipe Collection which have this recipe:

• Things to try
  by: ONLY1TAN