Description

This Spicy Pumpkin and Pesto Cheese Stuffed Shells recipe combines the comforting flavors of Italian sausage, creamy ricotta, and pumpkin puree with a vibrant pesto twist. Jumbo pasta shells are filled with a luscious cheese mixture, smothered in a spicy pumpkin sauce, and baked to perfection with mozzarella on top. It’s a hearty, flavorful dish perfect for fall or any time you’re craving a cozy yet sophisticated pasta bake.

Ingredients

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For the Sauce

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 Filling

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 (divided)
8 ounces mozzarella cheese, torn
Fresh basil, for serving

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Instructions

Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish or a similar-sized dish to prepare it for baking.
Make the Sauce: Heat the olive oil in a large pot over high heat. Once the oil shimmers, add the ground spicy Italian chicken sausage and brown it thoroughly, 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 of kosher salt and black pepper. Simmer this mixture for 15 minutes or until the sauce thickens slightly, stirring occasionally. Taste and adjust seasonings as needed.
Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the jumbo pasta shells and cook them until al dente according to the package instructions. Drain and set aside.
Prepare Cheese Filling: In a medium-sized bowl, combine the ricotta cheese, shredded fontina, and 1/2 cup of the basil pesto. Mix well until smooth and evenly blended.
Assemble the Dish: Spoon about three-quarters of the pumpkin sauce into the bottom of the prepared baking dish. Then, working with one pasta shell at a time, fill each shell with approximately 1 tablespoon of the cheese mixture. Place each filled shell into the baking dish over the sauce. Once all shells are filled and arranged, spoon the remaining pumpkin sauce over the top. Drizzle the remaining 1/4 cup of pesto evenly over everything. Finally, scatter the torn mozzarella over the assembled dish.
Bake: Transfer the baking dish to the preheated oven and bake for 20 to 25 minutes, or until the cheese has melted and is lightly browned on top.
Serve: Remove from the oven and let cool for 5 minutes. Serve garnished with fresh basil leaves for added flavor and a pop of color. Enjoy your Spicy Pumpkin and Pesto Cheese Stuffed Shells!

Notes

You can use store-bought pesto to save time or make your own for a fresher taste.
Make sure not to overcook the pasta shells; al dente texture will hold up better in the baking dish.
Adjust the amount of crushed red pepper flakes for desired spice level.
Leftovers can be chilled and reheated; the flavors often deepen overnight.
For a vegetarian version, substitute spicy Italian chicken sausage with plant-based sausage or roasted vegetables.

Nutrition

Serving Size: 1 serving (about 1/8th of recipe)
Calories: 480 kcal
Sugar: 5 g
Sodium: 520 mg
Fat: 24 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 26 g
Cholesterol: 75 mg