Sausage- and Pumpkin-Stuffed Shells

• 20 jumbo pasta shells
• 1 lb. Italian sausage
• 1 onion, chopped Safeway 1 lb For $1.49 thru 02/09
• 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 Bacon Cream Cheese Spread
• 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

1. Heat oven to 350 degrees F.
2. Cook pasta as directed on package, omitting salt; drain.
3. Rinse with cold water; drain well.
4. Brown sausage with onions in large skillet on medium heat 7 min.
5. ; drain.
6. Return sausage to skillet.
7. Add spinach; cook and stir 1 min.
8. or just until wilted.
9. Remove from heat.
10. Stir in 1 cup pumpkin.
11. Pour 1/2 cup broth into 13x9-inch baking dish.
12. Spoon pumpkin mixture into pasta shells; place in baking dish.
13. Cover.
14. Bake 30 min.
15. or until heated through.
16. Meanwhile, cook cream cheese spread and remaining broth in large saucepan on low heat 5 min.
17. or until cream cheese is melted and mixture is well blended, stirring frequently.
18. Add remaining pumpkin; mix well.
19. Cook 1 min.
20. or until heated through, stirring occasionally.
21. Spoon cream cheese sauce over shells.
22. Top with mozzarella; bake, uncovered, 10 min.
23. or until melted.

jumbo pasta shells, italian sausage, onion, baby spinach leaves, pumpkin, chicken broth, philadelphia bacon, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/sausage-pumpkin-stuffed-shells-182816.aspx (may not work)