Description
These Spicy Pumpkin and Pesto Cheese Stuffed Shells combine savory Italian sausage, creamy pumpkin-infused sauce, and a blend of cheeses stuffed inside jumbo pasta shells, all baked to bubbly perfection. A comforting dish with a nice hint of spice and fresh basil aroma, perfect for fall or any cozy dinner.
Ingredients
Units
Scale
For the Sauce and Filling
- 2 tablespoons extra virgin olive oil
- 1/2 pound ground spicy Italian chicken sausage
- 1 red bell pepper, chopped
- 1 cup pumpkin puree
- 1/2 cup vodka
- 1 cup whole milk
- 2 teaspoons dried oregano
- 1 pinch crushed red pepper flakes
- kosher salt and pepper, to taste
For the Pasta and Cheese
- 1 pound jumbo shells
- 16 ounces (about 2 cups) whole milk ricotta cheese
- 2 cups shredded fontina cheese
- 3/4 cup basil pesto (homemade or store bought)
- 8 ounces mozzarella, torn
For Serving
- Fresh basil, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F and lightly grease a 9×13 inch baking dish or a dish of similar size to prevent sticking and ensure easy cleanup.
- Cook the Sausage and Sauce: Heat olive oil in a large pot over high heat until shimmering. Add the spicy Italian chicken sausage and brown evenly, about 5 to 8 minutes. Reduce heat to low and stir in the chopped red bell pepper, pumpkin puree, vodka, whole milk, dried oregano, crushed red pepper flakes, and a pinch of salt and pepper. Let the mixture simmer gently for 15 minutes until the sauce thickens slightly. Taste and adjust seasoning as desired.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until al dente. Drain and set aside to cool slightly.
- Mix the Cheese Filling: In a medium bowl, combine the ricotta cheese, shredded fontina cheese, and 1/2 cup of the basil pesto, mixing well until evenly blended.
- Assemble the Shells: Spoon about three-quarters of the pumpkin sauce into the bottom of the prepared baking dish. Carefully fill each cooked pasta shell with approximately one tablespoon of the cheese mixture and place them in the baking dish atop the pumpkin sauce. Pour the remaining pumpkin sauce over the stuffed shells and drizzle the remaining 1/4 cup of pesto evenly over the top. Scatter torn mozzarella pieces across the dish.
- Bake Until Golden: Transfer the dish to the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted and lightly browned on top. Remove from oven and allow to cool for 5 minutes before serving.
- Serve and Garnish: Garnish with fresh basil leaves and serve warm for a cozy, flavorful meal.
Notes
- For a vegetarian version, substitute the chicken sausage with plant-based sausage or omit entirely.
- Use full-fat cheeses for the creamiest texture, but reduced-fat options can be substituted for a lighter dish.
- Homemade basil pesto can be replaced with store-bought for convenience.
- Ensure not to overcook the pasta shells to prevent them from becoming mushy during baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
