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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.

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)

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

Find it online: https://thefamilycooking.com/cheesy-pumpkin-and-spicy-sausage-stuffed-shells/