1 lb. bulk Italian sausage, or 5 links with casings removed
1 medium onion, diced
1 (15 oz.) can pumpkin
1/2 cup Italian style breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon ground nutmeg
36 jumbo-size pasta shells, cooked to al denté stage, drained
2 (15 oz ea.) jars Alfredo sauce
extra grated Parmesan cheese for topping

In large skillet, cook sausage and onion until sausage is browned and onion is soft. Cool slightly.

Preheat oven 350°F (325°F for glass) and coat 13x9-inch baking pan with cooking spray. Spread 1 jar Alfredo sauce evenly in prepared baking pan.

Spoon sausage and onion mixture into large bowl and add pumpkin, bread crumbs, grated cheese and nutmeg, combining well. Stuff pasta shells with mixture and arrange upright in Alfredo sauce. Spoon second jar of sauce over stuffed shells. Cover with foil.

Bake 35 minutes. Uncover and sprinkle extra grated Parmesan cheese over top and continue to bake, uncovered, an additional 10 to 15 minutes until bubbling and cheese is golden.

Submitted by: Rose