Pumpkin Stuffed Shells Recipe
Savory pumpkin stuffed shells filled with ricotta, fontina, and pesto, baked in a creamy pumpkin sauce with mozzarella and fresh basil for the perfect fall pasta dish.
6 Servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 pound ground chicken sausage
- 1 red bell pepper finely chopped
- 1 cup pumpkin puree
- 1/2 cup vodka
- 1 cup whole milk
- 2 teaspoons dried oregano
- 1 pinch crushed red pepper flakes
- 1 pound jumbo pasta shells
- 16 ounces whole milk ricotta cheese
- 2 cups shredded fontina cheese
- 3/4 cup basil pesto divided
- 8 ounces shredded mozzarella cheese
- Fresh basil for garnish
- Salt and freshly ground black pepper to taste
Instructions
Prepare the baking dish
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the sausage and sauce
- In a large pot over medium-high heat, warm the olive oil. Add the ground chicken sausage and cook until browned. Reduce the heat to low, then add the red bell pepper, pumpkin puree, vodka, milk, oregano, crushed red pepper flakes, and a pinch of salt and pepper. Simmer for approximately 15 minutes, until the sauce thickens slightly.
Cook the pasta shells
- While the sauce simmers, cook the jumbo shells according to the package instructions. Drain and set aside.
Prepare the cheese filling
- In a medium bowl, combine the ricotta cheese, shredded fontina cheese, and 1/2 cup of the pesto. Mix until smooth and evenly blended.
Assemble the shells
- Spread 3/4 of the pumpkin sauce evenly across the bottom of the prepared baking dish. Working with one shell at a time, fill each with approximately 1 tablespoon of the cheese mixture, placing the stuffed shells neatly into the dish.
Top and bake
- Spoon the remaining pumpkin sauce over the stuffed shells. Drizzle the remaining 1/4 cup pesto evenly on top and finish with a layer of shredded mozzarella cheese. Bake for 20–25 minutes, until the cheese has melted and is lightly golden.
Garnish and serve
- Remove from the oven, garnish with fresh basil, and serve immediately.
Notes
To make this dish gluten-free, substitute the jumbo pasta shells with a certified gluten-free pasta alternative. All other ingredients are naturally gluten-free, but ensure the pesto and sausage are labeled gluten-free, as some brands may include gluten-based fillers.