Description
These Spicy Pumpkin and Pesto Cheese Stuffed Shells are a delightful combination of creamy ricotta, spicy Italian sausage, and a rich pumpkin sauce, topped with mozzarella and fresh basil. Perfect for a comforting weeknight dinner or a festive gathering!
Ingredients
Scale
- 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
- Preheat Oven: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or a dish of similar size.
- Prepare Sauce: Heat the olive oil in a large pot over high heat. Once shimmering, add the ground chicken sausage and brown it for about 5 to 8 minutes. Reduce heat to low, then add the chopped bell pepper, pumpkin puree, vodka, milk, oregano, crushed red pepper flakes, and salt and pepper. Simmer for 15 minutes until the sauce thickens slightly. Taste and adjust seasoning.
- Cook Pasta: Boil salted water in a large pot over high heat. Cook pasta shells until al dente according to package directions. Drain and set aside.
- Prepare Cheese Mixture: In a medium bowl, mix the ricotta, shredded fontina cheese, and 1/2 cup of pesto.
- Assemble Shells: Spoon 3/4 of the pumpkin sauce into the bottom of the baking dish. Fill each pasta shell with about 1 tablespoon of the cheese mixture and place in the dish. Top with the remaining pumpkin sauce and drizzle with the remaining 1/4 cup of pesto. Finish with torn mozzarella cheese on top.
- Bake: Bake for 20-25 minutes until cheese is melted and lightly browned. Let cool for 5 minutes.
- Serve: Garnish with fresh basil and enjoy!
Notes
- Vegetarian Option: Omit the chicken sausage and use more crushed red pepper flakes for extra heat.
- Make-Ahead: Prepare everything up to the final baking step, cool, and refrigerate until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: main course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1 stuffed shell)
- Calories: 1388
- Sugar: 7g
- Sodium: 740mg
- Fat: 69g
- Saturated Fat: 34g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 123g
- Fiber: 4g
- Protein: 49g
- Cholesterol: 150mg