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Slow Cooker Pumpkin Jambalaya Stuffed Shells

Stuffed pasta shells with a delicious Cajun twist are easy to make and full of bold comforting flavors.
Course Main Course
Cuisine American
Keyword cajun recipes, easy dinner weeknight, stuffed shells
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 7 servings
Calories 160 kcal

Ingredients

  • 14-16 jumbo pasta shells cooked according to package directions.
  • 1 cup grated mozzarella cheese
  • 1/4 cup grated Monterey jack cheese or cheddar
  • fresh parsley

For Filling:

  • 1/2 cup cooked rice
  • 1 4-ounce can tiny shrimp
  • 1 red bell pepper cored, seeded and diced
  • 1 cup roasted butternut squash diced
  • solid ingredients from ONE 15.5-ounce container of Campbell’s Slow Kettle Style Andouille Sausage Jambalaya Soup with Chicken and Ham reserve liquid for sauce
  • 1-1/2 Tablespoons cajun seasoning
  • 1/2 Tablespoon smoked paprika
  • 1/2 teaspoon red pepper flakes

Sauce:

  • 1 8-ounce can tomato sauce
  • 1/2 cup pure pumpkin puree not pumpkin pie filling
  • liquid soup from ONE 15.5 ounce container of Campbell’s Slow Kettle Style Andouille Sausage Jambalaya Soup with Chicken and Ham

Instructions

  1. Spray slow cooker with cooking spray.
  2. Bring a large pot of water to boil and cook the pasta shells according to package directions.
  3. Drain and rinse in cold water. Set aside.
  4. Separate Campbell's soup and ingredients by using a colander to drain soup into a medium mixing bowl and spoon filling into another large mixing bowl.
  5. Whisk tomato sauce, liquid soup and half of the seasonings. Set aside.
  6. Mix cooked rice, tiny shrimp, butternut squash with solid soup filling. Season with salt, pepper and remaining half of seasonings.
  7. For slow cooker method: Pour and spread 1/2 cup of sauce evenly in the bottom of a crock-pot.
  8. Fill the cooked pasta shells with the mixed rice/shrimp filling and place in the bottom of a crock-pot, side-by-side being careful not to overcrowd.
  9. Cover with remaining sauce and sprinkle Mozzarella and Monterrey Jack cheese over evenly.
  10. Cover with lid and cook on high for just under 1 hour or low for 2 hours or until heated through.
  11. For oven method: Pour and spread 1/2 cup of sauce evenly in the bottom of a foil-covered 9x13 baking tray. Place stuffed pasta shells on top and bake in preheated oven at 375 F for about 25-30 minutes. Remove the foil and bake for another 5-10 minutes or until the cheese is melted.
  12. Top with fresh parsley if desired.
Nutrition Facts
Slow Cooker Pumpkin Jambalaya Stuffed Shells
Amount Per Serving (2 stuffed shells)
Calories 160 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g10%
Cholesterol 16mg5%
Sodium 129mg5%
Potassium 212mg6%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 2g2%
Protein 7g14%
Vitamin A 6055IU121%
Vitamin C 26.6mg32%
Calcium 128mg13%
Iron 1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.