Recipe - Southwestern Stuffed Shells

18 Jumbo pasta shells, uncooked
1 cn (16 oz) pumpkin
1 lg Egg
One half cup Italianseasoned breadcrumbs
One half cup (2 oz) shredded Parmesan
cheese
One half teaspoon Nutmeg
1 Jar (16 oz) picante sauce or
salsa, divided
1 cup (4 oz) Monterey Jack cheese
with peppers
2 tablespoon Fresh parsley

GARNISH
Fresh parsley sprigs

This came from "Southern Living" October 1993. Submitted by Janice Elder,
Charlotte, NC. I have yet to try it but it sounds good.

Cook pasta shells acccording to directions; drain and set aside. Combine
pumpkin and next 4 ingredients; stuff shells Spread 1 cup picante sauce
into 13 x 9 x 2 inch baking dish. Place filled shells on sauce; top with
remaining sauce. Cover and bake at 350 for 35 minutes. Sprinkle with
Monterey Jack cheese and parsley. Garnish, if desired. Posted to EATL
Digest 02 Apr 97 by Jean Jones bruja@DPLUS.NET on Apr 3, 1997