Enjoy these main ingredient substitutions:
1 (8 oz) package Jones All Natural No Sugar Bacon, chopped
1 small onion, diced
2 cloves of garlic, minced
1 teaspoon paprika
8 oz. smoked Gouda
2 (15 oz) cans pumpkin puree
1 lb manicotti gluten-free pasta
salt and pepper to taste
Preheat oven to 350°F. Chop bacon and add to skillet over medium low heat. Cook until fat renders and bacon is crispy. Remove bacon from skillet and save 2 Tbsp. of drippings left in the skillet.
Add onion, garlic, and paprika to skillet and cook until translucent.
Stir in pureed pumpkin along with half the bacon and Gouda.
Cook pasta according to package in salted water until al dente. Don’t overcook the pasta. This will make the pasta harder to stuff.
Drain the pasta. Place filling a zip top bag and cut the corner. Squeeze the filling into the pasta and place into a baking dish.
Cover the shells with remaining cheese and bacon and bake at 350°F for 20-25 min.
Remove and garnish with chives.
