Pumpkin Harvest Shells

Ingredients:

Filling:

  • 3 c. canned pumpkin
  • 1 1/2 tsp. salt
  • 1 tsp. McKay’s chicken style seasoning
  • 1/4 c. brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. onion powder
  • pinch of cloves

Sauce:

  • 2 c. canned pumpkin
  • 4 c. coconut milk beverage
  • 1/4 tsp. nutmeg
  • 3 Tbsp. brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 2 Tbsp. McKay’s chicken style seasoning
  • 1/8 tsp. onion powder
  • 1/2 c. onion
  • 1/2 c. coconut milk beverage

Slurry:

  • 3 Tbsp. cornstarch
  • 1/4 c. water

Additional:

  • 24 jumbo pasta shells, cooked according to package directions

Instructions:

  1. For the sauce: combine all sauce ingredients and simmer over low heat for 10 – 15 minutes. Set aside.
  2. Combine filling ingredients and mix well. Pour some of the sauce into the bottom of a 9 x 13 inch baking dish.
  3. Place about 2 Tbsp. of the filling into each pasta shell and place in dish seam side down.
  4. Cover with the rest of the sauce, reserving about 1 cup. Cover dish with foil and bake at 375 degrees until hot and bubbly, about 15 minutes.
  5. Drizzle the remaining sauce over shells before serving.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Italian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.