Pumpkin Pesto Cheese Stuffed Shells

Spicy-Pumpkin-and-Pesto-Cheese-Stuffed-Shells

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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