Description

Indulge in the comforting flavors of Cheesy Pumpkin and Spicy Sausage Stuffed Shells, a perfect dish for celebrating the warmth of Fall. These jumbo pasta shells are generously filled with a creamy pumpkin and spicy sausage mixture, creating a delightful balance of savory and sweet. Topped with gooey cheese and baked until bubbling, this dish is not just about flavor but also about presentation—making it an impressive centerpiece for family dinners or festive gatherings. Easy to prepare yet full of rich tastes, these stuffed shells will quickly become a favorite in your household.

Ingredients

Scale

12 ounces jumbo pasta shells
1 pound fresh spicy sausage (casing removed)
1 cup chopped broccolini
16 ounces pumpkin puree
1/4 cup water
1/4 cup whole milk ricotta cheese
1/2 teaspoon ground nutmeg
1/2 cup shredded cheese blend (Cabot Mac 'n Cheese)
1/2 cup shredded Cabot Seriously Sharp cheddar cheese
4 sage leaves (roughly chopped)
Salt and pepper to taste

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Instructions

Preheat your oven to 375°F (191°C) and prepare a 9×13-inch casserole dish.
Cook the jumbo pasta shells in boiling water for about 7 minutes until al dente. Drain and transfer to ice water.
In a skillet, brown the spicy sausage over medium-high heat, then add chopped broccolini and cook until softened.
In the same skillet, combine pumpkin puree, water, ricotta cheese, and nutmeg over medium-low heat until bubbly. Mix in shredded cheeses, sage, salt, and pepper.
Pour some sauce at the bottom of your casserole dish. Fill each shell with sausage mixture and place them in the dish. Top with remaining sauce and extra cheese.
Bake for 15-20 minutes until cheese is melted and bubbly.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 2 stuffed shells (approx. 250g)
Calories: 450
Sugar: 6g
Sodium: 750mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg