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Spicy Pumpkin and Pesto Cheese Stuffed Shells: A Cozy Fall Pasta Delight

Looking for a warm, comforting, and flavorful dish that’s perfect for fall? Spicy Pumpkin and Pesto Cheese Stuffed Shells bring together creamy pumpkin sauce, savory chicken sausage, and gooey cheeses, all tucked into jumbo pasta shells. This cozy, cheesy pasta dish is perfect for weeknight dinners, holiday gatherings, or any time you want a comforting, indulgent meal.

The combination of pumpkin, Italian spices, and fresh pesto creates a unique balance of sweet, savory, and spicy flavors. Every bite offers creamy ricotta, melty fontina, and mozzarella, paired with tender pasta shells smothered in a rich pumpkin sauce. This recipe is not only delicious but also versatile—you can adjust the spice level, make a vegetarian version, or prepare it ahead of time for an effortless meal.

For another rich and flavorful pasta option, try Cajun Shrimp Alfredo Pasta, featuring succulent shrimp in a creamy, spicy Alfredo sauce perfect for weeknight dinners.

Pumpkin Pesto Cheese Stuffed Shells

This cozy fall dish features jumbo pasta shells stuffed with a creamy ricotta, fontina, and pesto cheese blend, then smothered in a spicy pumpkin sauce.

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Prep Time 20

Cook Time 40

Total Time 1 8

Servings: 8

Course: Main Course

Cuisine: Italian / Fall-inspired

Calories: 665.6

Notes

Ingredients(with measurements)

For the Spicy Pumpkin Sauce:

2 tablespoons extra virgin olive oil
1/2 pound ground spicy Italian chicken sausage
1 red bell pepper, chopped
1 cup pumpkin puree
1/2 cup chicken broth
1 cup whole milk
2 teaspoons dried oregano
1 pinch crushed red pepper flakes
Kosher salt and pepper to taste
1 pound jumbo pasta shells
16 ounces (about 2 cups) whole milk ricotta cheese
2 cups shredded fontina cheese
3/4 cup basil pesto (homemade or store-bought)
8 ounces mozzarella cheese, torn
Fresh basil for garnish

For the Cheese Stuffing:

1 pound jumbo pasta shells – The perfect vessel for stuffing.
16 ounces ricotta cheese – Creamy and slightly sweet base for the filling.
2 cups shredded fontina cheese – Melts beautifully and adds a rich flavor.
3/4 cup basil pesto – Adds a fresh, herby flavor.
8 ounces mozzarella cheese, torn – For a gooey, golden topping.

For Garnish:

Fresh basil leaves – Adds a pop of color and freshness to finish the dish.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.

Step 2: Prepare the Spicy Pumpkin Sauce

Heat 2 tablespoons olive oil in a large pot over medium-high heat.
Add the ground chicken sausage and cook 5-8 minutes, browning it evenly.
Reduce the heat to low and stir in the chopped red bell pepper, pumpkin puree, chicken broth, milk, oregano, crushed red pepper flakes, and a pinch of salt and pepper.
Simmer the sauce for about 15 minutes, or until slightly thickened. Taste and adjust seasoning.

Step 3: Cook the Pasta Shells

Meanwhile, bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

Step 4: Prepare the Cheese Mixture

In a medium bowl, combine the ricotta cheese, shredded fontina, and 1/2 cup of pesto. Mix until smooth and evenly combined.

Step 5: Assemble the Stuffed Shells

Spread 3/4 of the pumpkin sauce on the bottom of the prepared baking dish.
Stuff each pasta shell with about 1 tablespoon of the cheese mixture and arrange in the dish.
Pour the remaining pumpkin sauce over the shells and drizzle the remaining 1/4 cup of pesto on top.
Scatter torn mozzarella over the top for a cheesy, golden finish.

Step 6: Bake

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly browned. Allow the dish to cool for 5 minutes before serving.

Step 7: Garnish and Serve

Top with fresh basil leaves and serve warm. Enjoy the rich combination of creamy cheese, tender pasta, and spiced pumpkin sauce.

Tips for the Perfect Stuffed Shells

Vegetarian Option: Omit the chicken sausage and increase red pepper flakes for extra heat.
Make Ahead: Assemble shells up to the baking stage a day in advance. Cover and refrigerate until ready to bake.
Pumpkin Sauce Thickness: Simmer longer on low heat if sauce is too runny.
Cheese Variations: Substitute fontina with provolone or mozzarella for different flavors.
Extra Veggies: Add spinach, mushrooms, or zucchini to the sauce for more nutrients and color.

Nutrition

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Frequently Asked Questions

Q: Can I use store-bought pesto instead of homemade?
A: Absolutely! Store-bought pesto works just as well and saves time without sacrificing flavor.

Q: Can I freeze the assembled shells?
A: Yes! Prepare up to the baking step, wrap tightly, and freeze. Thaw overnight in the fridge before baking.

Q: Can I use different pasta shells?
A: Jumbo shells work best, but you can experiment with manicotti tubes or large pasta cups if needed.

Q: How spicy is this dish?
A: The heat comes from the chicken sausage and crushed red pepper flakes. Adjust to your taste preference.

Q: How long will leftovers last?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Conclusion

Spicy Pumpkin and Pesto Cheese Stuffed Shells are the perfect fall-inspired dish, combining creamy pumpkin sauce, savory sausage, and gooey cheeses in tender pasta shells. This comforting meal is ideal for family dinners, special occasions, or simply a cozy night at home.

For another indulgent pasta recipe that’s rich and flavorful, try our Cajun Shrimp Alfredo Pasta, which pairs succulent shrimp with a creamy, spicy Alfredo sauce for a quick weeknight favorite.