Spicy Pumpkin and Pesto Cheese Stuffed Shells

Introduction

When I first made these Spicy Pumpkin and Pesto Cheese Stuffed Shells, I wasn’t sure what to expect. Pumpkin in pasta? It sounded adventurous, but I was excited to see how it turned out. After the first bite, I knew I had created something special. The creamy filling, combined with the spicy Italian sausage and fragrant basil pesto, turned into a comforting dish that was both hearty and unique. My family raved about it, and my kids surprisingly devoured every last shell! It has since become a favorite in our household, perfect for gatherings or cozy weeknight dinners.

Ingredients

• 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 black pepper, to taste
• 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 cheese, torn
• Fresh basil, for serving

Instructions

1. Preheat Oven:
   • Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or a dish of similar size.
2. Prepare Sauce:
   • Heat the olive oil in a large pot over high heat. Once the oil shimmers, add the ground chicken sausage and brown it all over, about 5 to 8 minutes.
   • Reduce the heat to low. Add the chopped bell pepper, pumpkin puree, vodka, milk, dried oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Taste and adjust the seasoning as needed.
3. Cook Pasta:
   • Bring a large pot of salted water to a boil over high heat. Cook the pasta shells until al dente according to package directions. Drain and set aside.
4. Prepare Cheese Mixture:
   • In a medium bowl, combine the ricotta cheese, shredded fontina cheese, and 1/2 cup of pesto. Mix well.
5. Assemble Shells:
   • Spoon 3/4 of the pumpkin sauce into the bottom of the prepared baking dish.
   • Working with one pasta shell at a time, spoon about 1 tablespoon of the cheese mixture into each shell. Place the filled shells into the baking dish.
   • Spoon the remaining pumpkin sauce over the shells and drizzle the remaining 1/4 cup of pesto evenly over everything. Top with torn mozzarella cheese.
6. Bake:
   • Transfer the baking dish to the oven and bake for 20-25 minutes, or until the cheese has melted and is lightly browned on top.
   • Let cool for 5 minutes before serving.
7. Serve:
   • Garnish with fresh basil and enjoy!

Nutrition Facts

• Servings: 8
• Calories Per Serving: 1388 kcal (estimate)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

How to Serve

• Serve the stuffed shells hot from the oven.
• Garnish with fresh basil leaves.
• Pair with a crisp green salad or garlic bread.
• Drizzle with additional pesto for extra flavor.
• Offer grated Parmesan cheese on the side for sprinkling.

Additional Tips

1. Spicy Adjustments: If you prefer less spice, use mild Italian sausage instead of spicy. Alternatively, add more crushed red pepper flakes for extra heat.
2. Pumpkin Options: You can use canned pumpkin puree or homemade pumpkin puree for a fresher taste.
3. Cheese Choices: Feel free to mix and match cheeses; mozzarella, ricotta, and fontina work well, but you could also try goat cheese for a tangy flavor.
4. Make Ahead: Prepare the dish up to the final baking step, cover, and refrigerate for up to a day in advance. Just add a few extra minutes to the baking time.
5. Cooking the Pasta: Be careful not to overcook the pasta shells; they should be al dente as they will continue to cook in the oven.

Recipe Variations

• Vegetarian Option: Omit the chicken sausage and increase the red bell pepper or add sautéed mushrooms for more depth.
• Cheesy Delight: Incorporate additional cheese varieties, like Gruyère or Gouda, for a richer flavor.
• Herb Infusion: Add fresh herbs like thyme or sage to the sauce for an aromatic touch.

Serving Suggestions

• Pair with a light, crisp white wine like Sauvignon Blanc or a fruity red like Pinot Noir.
• Serve with a side of roasted vegetables or a simple mixed greens salad dressed with balsamic vinaigrette.
• For a heartier meal, include a side of garlic bread or focaccia.

Freezing and Storage

• Freezing: These stuffed shells can be frozen before baking. Assemble the shells, cover tightly with plastic wrap, and then foil. They can be stored in the freezer for up to 3 months. Bake directly from frozen, adding 10-15 minutes to the baking time.
• Storing: Leftover shells can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.

FAQ Section

1. Can I use different types of pasta?
   • While jumbo shells are traditional, you can use other pasta shapes like manicotti or even cannelloni.
2. Is there a gluten-free option?
   • Yes! Use gluten-free pasta shells and ensure all other ingredients are gluten-free.
3. Can I use fresh pumpkin instead of canned?
   • Absolutely! Just roast and puree the pumpkin until smooth before using.
4. What can I substitute for vodka?
   • You can omit the vodka entirely or replace it with white wine or vegetable broth for added flavor.
5. How do I know when the shells are done baking?
   • The cheese should be melted and bubbly, and the top should be lightly browned.
6. Can I prepare the sauce ahead of time?
   • Yes, you can prepare the sauce a day ahead and store it in the refrigerator until you’re ready to assemble the dish.
7. What if I don’t have ricotta cheese?
   • You can use cottage cheese or cream cheese as a substitute for ricotta.
8. Can I add more vegetables to the filling?
   • Definitely! Spinach, kale, or even shredded zucchini can be great additions.
9. Is this recipe suitable for meal prep?
   • Yes, these stuffed shells are great for meal prep! You can make a large batch and freeze individual portions.
10. How spicy is this dish?
    • The spice level can be adjusted based on the type of sausage and the amount of red pepper flakes you use. It’s flavorful with a kick!

Conclusion

These Spicy Pumpkin and Pesto Cheese Stuffed Shells are a delightful twist on traditional stuffed pasta. The combination of creamy pumpkin and spicy sausage, enriched with the vibrant flavors of pesto, creates a dish that is sure to impress. Perfect for family gatherings or a cozy night in, this recipe offers a warm, comforting meal that’s easy to prepare and even easier to love. Whether you’re enjoying them fresh from the oven or reheating leftovers, these stuffed shells are bound to become a staple in your recipe repertoire. Enjoy!

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