Ingredients
| 1 | 24 oz jar Pastene Chateau Tomato Sauce | |
| ½ lb | sweet Italian bulk sausage | |
| ½ lb | hot Italian bulk sausage | |
| 1 | medium onion, diced | |
| 1 | 15 oz can of pumpkin (not pumpkin pie filling) | |
| ½ cup | Pastene Italian Flavored Bread Crumbs | |
| ½ cup | Pastene Grated Romano Cheese | |
| ¼ tsp | ground nutmeg | |
| 16 oz | Pastene Italian Jumbo Shells | |
| Pastene Grated Parmesan Cheese for topping | ||
| Salt |
Directions
- Bring a large pot of salted water to a boil. Preheat oven to 350° F.
- Coat a casserole pan with cooking spray. Spread ¾ of the jar of tomato sauce on the bottom of prepared pan.
- Remove the sausage from casings and add with onions to a large skillet. Cook on medium heat, breaking up the sausage with a wooden spoon, until sausage is browned and onion are soft.
- Add sausage and onions to a large bowl and let cool slightly. Once cooled, add pumpkin, breadcrumbs, romano cheese and nutmeg mixing well to combine.
- When the water has reached a rapid boil, cook pasta until just al dente. Drain well and separate the shells onto a baking sheet, allowing them to cool until they are ready to stuffed.
- Stuff the shells with the pumpkin sausage mixture and arrange in prepared casserole pan. Spoon the rest of the tomato sauce over the top of the shells. Cover with foil.
- Bake for 35 minutes, uncover and add the parmesan cheese over the shells and continue to bake for another 10 minutes.
- Garnish as desired.
