Pumpkin Stuffed Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
24 shell pasta for stuffing1 tsp onion powder8 oz. canned pumpkin1/2 cup part-skim ricotta3 Tbsp grated Parmesan cheese2 Tbsp seasoned bread crumbs2 Tbsp brown sugar1 tsp cinnamon1 tsp nutmegSauce: 1 Tbsp margarine1 Tbsp flour1-1/4 cups skim milk1/4 tsp nutmeg1 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.
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.
Nutritional Info Amount Per Serving
- Calories: 343.5
- Total Fat: 2.8 g
- Cholesterol: 6.5 mg
- Sodium: 266.5 mg
- Total Carbs: 67.3 g
- Dietary Fiber: 4.0 g
- Protein: 14.9 g
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