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Baked Pumpkin Shells and Cheese
- 16 oz small shell pasta
- 3 tbsp butter
- 3 tbsp flour
- 4 cups milk
- 16 oz grated cheese blend
- cup pumpkin puree (1/2 15-oz can)
- 1.5 tsp minced fresh rosemary
- 1 tsp salt
- tsp pepper
- tsp cayenne
- cup panko breadcrumbs
Directions:View on PBS Food
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