Description
Deliciously comforting Spicy Pumpkin and Pesto Cheese Stuffed Shells combine savory Italian sausage, creamy pumpkin sauce, and a blend of cheeses for a hearty baked pasta dish that’s perfect for fall or any cozy dinner occasion.
Ingredients
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 Mixture
- 1 pound jumbo pasta 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 leaves
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or one of similar size to prevent sticking.
- Prepare the Pumpkin Sauce: In a large pot over high heat, heat the olive oil until shimmering. Add the ground spicy Italian chicken sausage and brown it completely, about 5 to 8 minutes. Reduce the heat to low, then add the chopped red bell pepper, pumpkin puree, vodka, whole milk, dried oregano, crushed red pepper flakes, and a pinch each of kosher salt and black pepper. Let the sauce simmer gently for 15 minutes until it thickens slightly. Taste and adjust seasonings 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 instructions until al dente. Drain the pasta and set aside to cool slightly.
- Make the Cheese Filling: In a medium bowl, combine the whole milk ricotta cheese, shredded fontina cheese, and 1/2 cup of the basil pesto. Mix well until creamy and evenly blended.
- Assemble the Dish: Spoon about three-quarters of the pumpkin sauce evenly across the bottom of your prepared baking dish. Working one pasta shell at a time, gently spoon about 1 tablespoon of the cheese mixture into each shell and place them into the baking dish over the sauce. Once all shells are filled and arranged, spoon the remaining pumpkin sauce over top the shells. Drizzle the remaining 1/4 cup of pesto evenly over the entire dish, then scatter the torn mozzarella cheese on top.
- Bake: Transfer the baking dish to the preheated oven and bake for 20 to 25 minutes, or until the cheese has melted thoroughly and is lightly golden on top. Remove from oven and allow to cool for 5 minutes.
- Serve: Garnish with fresh basil leaves and serve warm. Enjoy your comforting and flavorful Spicy Pumpkin and Pesto Cheese Stuffed Shells!
Notes
- To make this dish vegetarian, simply omit the chicken sausage and add extra crushed red pepper flakes to maintain the heat.
- You can prepare the dish ahead of time: assemble everything up to the final baking step, then cover and refrigerate. Bake when ready to serve.
- Using fresh basil pesto enhances the flavor, but store-bought pesto works well in a pinch.
- For a milder version, reduce or omit the crushed red pepper flakes.
- Ensure the shells are well drained after boiling to prevent watery sauce.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of the recipe)
- Calories: 480
- Sugar: 5g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
