Monday, September 25, 2017

Pumpkin and Sausage Stuffed Shells

1 jar Aldis Pumpkin Chipolte Pasta Sauce**
abt 15  lg pasta shells
mozzarella cheese
1lb  package ground sausage (could use hot or sage sausage)

Boil shells until al dente. Drain

Fry up sausage with bell pepper and mushrooms or any other veggie you would like - onions or zucchini might be good - would be great place to use leftover vegggies

Pour a small amt of sauce on the bottom of the baking dish. Place drained empty shells on top of the sauce and spoon fill w the sausage mixture. Pour the remaining sauce on top of the shells and sprinkle w cheese Bake at 350 until hot and bubbly

** I did find a recipe for a pumpkin chipolte sauce here  if you don't have an Aldis - I have not tried it