Spicy Pumpkin & Pesto Cheese Stuffed Shells
Comforting fall flavors meet Italian favorite in this cheesy, saucy stuffed pasta dish—perfect for dinner parties or cozy family meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
2 Tbsp extra‑virgin olive oil
½ lb spicy Italian chicken sausage, crumbled
1 red bell pepper, chopped
1 cup canned pumpkin puree
½ cup vodka (or substitute chicken broth)
1 cup whole milk
2 tsp dried oregano
1 pinch crushed red pepper flakes
Kosher salt & black pepper, to taste
Shells & Filling:
1 lb jumbo pasta shells
16 oz whole‑milk ricotta (~2 cups)
2 cups shredded fontina (or provolone)
¾ cup basil pesto (homemade or store‑bought)
Topping:
8 oz fresh mozzarella, torn
Fresh basil (for garnish)
Instructions
Prepare Sauce:
Heat oil in a skillet over medium-high. Brown sausage, then lower heat and stir in bell pepper, pumpkin, vodka, milk, oregano, red pepper flakes, salt, and pepper. Simmer ~15 minutes until slightly thickened.
Cook Pasta:
Boil jumbo shells in salted water until just al dente. Drain and set aside.
Make Filling:
In a medium bowl, combine ricotta, fontina, and ½ cup pesto.
Assemble:
Spoon about ¾ of the sauce into a greased 9×13″ dish. Fill each shell with ~1 Tbsp of cheese mixture and place in the dish. Cover with remaining sauce, drizzle the rest of pesto, and scatter mozzarella over top.
Bake:
Preheat to 350°F (175°C). Bake uncovered 20–25 minutes until cheese is melted and slightly golden. Let sit 5 minutes before serving. Garnish with basil.
Nutrition
- Calories: 870 kcal
- Sodium: ~850 mg
- Fat: 52 g
- Carbohydrates: ~65 g
- Fiber: ~4 g
- Protein: 38 g