Slow Cooker Pumpkin Jambalaya Stuffed Shells Recipe

Ingredients For Slow Cooker Pumpkin Jambalaya Stuffed Shells Recipe

• 14 Jumbo pasta shells cooked according to package directions
• 1 cup Grated mozzarella cheese
• 0.25 cup Grated monterey jack cheese or cheddar
• Fresh parsley
• 0.5 cup Cooked rice
• 4 ounce 1 can tiny shrimp
• 1 Red bell pepper cored, seeded and diced
• 1 cup Roasted butternut squash diced
• 15.5 ounce Solid ingredients from one container of campbells slow kettle style andouille sausage jambalaya soup with chicken and ham reserve liquid for sauce
• 1 tablespoon Cajun seasoning
• 0.5 tablespoon Smoked paprika
• 0.5 teaspoon Red pepper flakes
• 8 ounce 1 can tomato sauce
• 0.5 cup Pure pumpkin puree not pumpkin pie filling
• 15.5 ounce Liquid soup from one container of campbells slow kettle style andouille sausage jambalaya soup with chicken and ham