Cheesy Pumpkin and Spicy Sausage Stuffed Shells

Why You’ll Love This Recipe

Cheesy Pumpkin and Spicy Sausage Stuffed Shells offer a cozy, autumnal upgrade to your usual pasta night. The creamy pumpkin balances the heat from the sausage, while the cheesy filling and baked topping make it irresistibly rich and satisfying. It’s ideal for make-ahead dinners, potlucks, or when you want something both hearty and elevated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Jumbo pasta shells
• Spicy Italian sausage (casings removed)
• Pumpkin puree (not pumpkin pie filling)
• Ricotta cheese
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Egg
• Garlic (minced)
• Onion (finely chopped)
• Olive oil
• Heavy cream or milk
• Ground nutmeg
• Salt
• Black pepper
• Fresh sage or parsley (optional, for garnish)

Directions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells in salted boiling water until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent. Add garlic and cook for 1 more minute.
4. Add the spicy sausage to the skillet and cook until browned and fully cooked, breaking it up with a spoon. Remove from heat and let it cool slightly.
5. In a large bowl, mix the pumpkin puree, ricotta, egg, 1 cup of mozzarella, half of the Parmesan, nutmeg, salt, and pepper. Stir in the cooked sausage mixture.
6. Spoon the filling into the cooked pasta shells.
7. Spread a thin layer of pumpkin or cream sauce (optional) on the bottom of a baking dish. Arrange the stuffed shells on top.
8. Pour cream or milk over the shells to keep them moist while baking. Top with the remaining mozzarella and Parmesan.
9. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes until bubbly and golden.
10. Let cool slightly before serving. Garnish with fresh sage or parsley if desired.

Servings and timing

This recipe serves approximately 6 people.
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour

Variations

• Vegetarian Version: Omit the sausage and add sautéed mushrooms or spinach.
• Mild Sausage: Use mild Italian sausage if you prefer less heat.
• Add Herbs: Incorporate chopped fresh sage, thyme, or rosemary into the filling for added fall flavor.
• Extra Creamy: Mix in a bit of cream cheese for a richer texture.
• Pumpkin Sauce Base: Make a creamy pumpkin sauce by blending pumpkin puree, cream, garlic, and Parmesan, and pour it under and over the shells.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions until warmed through. To freeze, assemble the shells in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble the shells and refrigerate them up to a day in advance before baking.

What’s the best type of pumpkin to use?

Use canned pumpkin puree, not pumpkin pie filling. You can also use homemade puree if available.

Can I use a different pasta shape?

Jumbo shells work best for stuffing, but manicotti or cannelloni tubes can also be used.

Is this dish spicy?

It has a kick from the spicy sausage, but you can adjust the heat level by choosing mild sausage or adding crushed red pepper.

Can I make it gluten-free?

Yes, use gluten-free pasta shells and ensure all other ingredients are certified gluten-free.

What cheeses can I substitute?

Cottage cheese can replace ricotta, and cheddar or gouda can be used for mozzarella for a different flavor.

Can I add vegetables to the filling?

Absolutely—spinach, kale, or mushrooms make great additions to the sausage and pumpkin mixture.

How do I prevent the shells from drying out?

Pouring a bit of cream or sauce over the shells and covering them during the first part of baking helps keep them moist.

Can I freeze this dish before baking?

Yes, assemble the shells in a freezer-safe dish, cover tightly, and freeze. Bake from thawed or frozen, adding extra time if needed.

What should I serve with this?

A simple green salad and crusty bread pair perfectly with this hearty dish.

Conclusion

Cheesy Pumpkin and Spicy Sausage Stuffed Shells are the ultimate fall comfort food—rich, creamy, and loaded with bold flavor. Whether you’re hosting guests or just craving a cozy night in, this dish delivers warmth and satisfaction in every bite. Make it once, and it’ll become a seasonal staple in your kitchen.

Cheesy Pumpkin and Spicy Sausage Stuffed Shells

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Cheesy Pumpkin and Spicy Sausage Stuffed Shells are a cozy, fall-inspired pasta dish combining savory sausage, creamy pumpkin, and rich cheeses in tender jumbo shells. Baked until bubbly and golden, it’s perfect for comforting dinners or festive gatherings.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-Inspired
• Diet: Halal

Ingredients

• 20–24 jumbo pasta shells
• 1 lb spicy Italian sausage (casings removed)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1/2 cup heavy cream or milk
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh sage or parsley, for garnish (optional)

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cook jumbo shells in salted boiling water until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté chopped onion until translucent, then add garlic and cook for 1 more minute.
4. Add sausage to the skillet, breaking it apart as it cooks. Cook until browned and fully cooked. Let cool slightly.
5. In a mixing bowl, combine pumpkin puree, ricotta, egg, 1 cup mozzarella, 1/4 cup Parmesan, nutmeg, salt, and pepper. Stir in cooked sausage mixture.
6. Spread a thin layer of cream or optional pumpkin sauce on the bottom of a 9×13 baking dish.
7. Fill each cooked shell with the pumpkin-sausage mixture and arrange in the baking dish.
8. Pour cream or milk evenly over the shells. Top with remaining mozzarella and Parmesan cheese.
9. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
10. Let cool slightly before serving. Garnish with sage or parsley if desired.

Notes

• Use mild sausage for a less spicy version.
• To enhance fall flavor, add fresh chopped sage or thyme to the filling.
• Make ahead and refrigerate unbaked shells for up to 24 hours before baking.
• For a vegetarian version, replace sausage with sautéed mushrooms or spinach.
• Add a touch of cream cheese to the filling for extra richness.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 520
• Sugar: 5g
• Sodium: 840mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 115mg