Sausage-and Pumpkin-Stuffed Shells

By lorik

Ingredients

• 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
• 1 tub (8 oz.) PHILADELPHIA Bacon Cream Cheese Spread
• 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Details

Servings 10
Preparation time 40mins
Cooking time 110mins
Adapted from kraftrecipes.com

Preparation

Step 1

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 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.