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Cheesy Pumpkin and Spicy Sausage Stuffed Shells

Cheesy Pumpkin and Spicy Sausage Stuffed Shells for Fall Comfort

Delightful Cheesy Pumpkin and Spicy Sausage Stuffed Shells, a comforting dish that embodies fall flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Shells
  • 12 pieces Jumbo Pasta Shells Use slightly undercooked shells to hold their shape while stuffing.
For the Filling
  • 1 pound Fresh Spicy Sausage Adds flavor and protein; substitute with ground turkey or chicken sausage for a lighter option.
  • 1 cup Chopped Broccolini Provides color and nutrition; frozen chopped spinach can work in a pinch.
  • 1 cup Pumpkin Puree Make sure it’s plain pumpkin puree, not pumpkin pie filling.
  • 15 ounces Ricotta Cheese Contributes creaminess to the filling; cottage cheese is an excellent substitute if needed.
  • 1 teaspoon Ground Nutmeg Offers warm spice notes; you can swap it with ground cinnamon for a different taste.
For the Sauce and Topping
  • 1 cup Cabot Mac 'n Cheese Shredded Cheese Enhances cheesiness; feel free to substitute with any shredded cheese you enjoy.
  • 1 cup Cabot Seriously Sharp Cheddar Cheese Can be replaced with another aged cheddar type.
  • 5 leaves Sage Leaves Fresh herbs elevate the aromatic profile; dried sage can be used in a pinch.
  • to taste Salt and Pepper Essential for seasoning to taste.
  • 1/2 cup Water Used to adjust the sauce consistency.

Equipment

  • Large Pot
  • skillet
  • Casserole Dish
  • Spatula
  • Teaspoon

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (191°C).
  2. In a large pot, bring water to a boil and add your jumbo pasta shells. Cook for about 7 minutes, then transfer the shells into ice water.
  3. Heat a skillet over medium-high heat, brown the spicy sausage for about 5 minutes, then add chopped broccolini until softened.
  4. In the same skillet, reduce heat and add pumpkin puree, water, ricotta, and nutmeg. Stir until bubbly and creamy, about 3-5 minutes.
  5. Mix in the shredded cheeses, sage, salt, and pepper until well combined.
  6. Spread 1/2 cup of the pumpkin sauce in the bottom of a casserole dish.
  7. Combine the sausage-broccolini mixture with half of the pumpkin sauce. Stuff each shell with filling and arrange in the dish.
  8. Pour the remaining pumpkin sauce over the shells and sprinkle with extra cheese. Bake for 15-20 minutes until bubbly and golden brown.
  9. Broil for an additional 1-2 minutes for a crispy topping, then let cool slightly before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 22gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Undercook the shells slightly, choose fresh ingredients for best flavor, and store leftovers properly for up to 3 days in the fridge.

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