Pumpkin Stuffed Shells

• 18 whole Jumbo Pasta Shells (cook 2 Extra In Case Any Break)
• 15 ounces, weight Can Of 100% Pure Pumpkin (not The Pie Mix)
• 13 cups Italian Seasoned Breadcrumbs (I Used Whole-grain)
• 1/2 cups Parmesan Cheese, Grated
• 2 whole Egg Whites, Lightly Beaten
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 3 cups Favorite Marinara Sauce

1. Preheat the oven to 350 degrees F. Cook pasta according to box instructions (al dente).
2. Drain and place on a platter or cookie sheet to cool.
3. In the meantime, mix the pumpkin puree, bread crumbs, half of the parmesan cheese, egg whites, salt and pepper.
4. Place half of the marinara sauce in a 9 x 13 inch baking dish.
5. Next, fill each shell evenly with the pumpkin mixture.
6. Place each shell into the baking dish.
7. Once you have all of the shells filled, pour the remaining marinara sauce over the shells.
8. Top with the rest of the Parmesan cheese.
9. Cover with foil and bake in the oven until heated through, about 30 minutes.

pasta, pumpkin, italian seasoned breadcrumbs, parmesan cheese, egg whites, salt, pepper, favorite marinara sauce

Taken from tastykitchen.com/recipes/main-courses/pumpkin-stuffed-shells/ (may not work)