Ingredients
24 shell pasta for stuffing
2 tsp vegetable oil
3/4 C finely chopped onion
8 oz. canned pumpkin
1/2 C part-skim ricotta
3 T grated Parmesan cheese
2 T seasoned bread crumbs
2 T brown sugar
1/2 tsp cinnamon
Sauce:
1 T margarine
1 T flour
1-1/4 C 1% milk
1/8 tsp nutmeg
Preheat oven to 350F. Cook pasta until firm to the bite, then drain, cover and set aside.
In a medium nonstick skillet, heat oil saute onions until tender, approx. 5 minutes. Remove from the heat.
Add pumpkin, both cheeses, bread crumbs, sugar and cinnamon to the onions, mixing until well blended. Place 1 T mixture into each shell; place in a 9 x 13 baking dish.
Make the sauce: In a nonstick skillet, melt margarine; add flour and cook for 1 minute.
Add milk and nutmeg; simmer just until slightly thickened, stirring constantly, approx. 5 minutes.
Pour over the pasta.
Bake for 20 minutes, or until hot.
