Recipes & Planning / Dinner / Sausage and Pumpkin-Stuffed Shells Sausage and Pumpkin-Stuffed Shells Share Print Prep Time 40 minutes Total Time 1 hour 10 minutes Servings 10 Calories 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, divided 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread 6 slices Bacon, cooked and finely crumbled 1 cup Shredded Mozzarella Cheese Directions 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, bacon 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. Marc's Pharmacy offers a large selection of generic medications in both 30 and 90 day supplies.