| Fast Prep | dump and go

easy pumpkin mac and cheese

prep: 5 minutes | cook: 20 minutes | stand: 5 minutes | MAKES: 6 servings (1⅓ cups each)

• 1 16-oz. pkg. dried rotini or penne pasta
• 1 15- to 16-oz. jar Alfredo pasta sauce
• 1 15-oz. can pumpkin
• ½ cup chopped bottled roasted red sweet peppers
• 4 cups water
• ¼ tsp. salt
• ⅛ tsp. cracked black pepper
• 1½ cups shredded Fontina cheese (6 oz.)

1. In a 5- to 6-qt. nonstick pot combine the first seven ingredients (through black pepper). Stir in ½ cup of the cheese. Bring to boiling over medium-high heat, stirring frequently. Reduce heat to medium. Simmer, covered, 20 minutes or until pasta is tender, stirring frequently. Remove pot from heat. Sprinkle with the remaining 1 cup cheese. Cover; let stand 5 minutes before serving. Serve with additional cracked black pepper.

PER SERVING: 538 cal., 21 g fat (12 g sat. fat), 92 mg chol., 872 mg sodium, 67 g carb., 5 g fiber, 7 g sugars, 20 g pro.

Easy Pumpkin Mac and Cheese