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Cheesy baked pumpkin pesto stuffed shells

Pumpkin Pesto Cheese Stuffed Shells

Jumbo shells stuffed with ricotta, fontina and basil pesto, baked in a spicy pumpkin sauce with Italian chicken sausage and topped with mozzarella.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 590
Ingredients Method Notes

Ingredients
  

Spicy Pumpkin Sauce
  • 2 tbsp extra virgin olive oil
  • 1/2 lb spicy Italian chicken sausage casings removed
  • 1 red bell pepper chopped
  • 1 cup pumpkin puree not pie filling
  • 1/2 cup chicken broth
  • 1 cup whole milk
  • 2 tsp dried oregano
  • 1 pinch crushed red pepper flakes
  • kosher salt and pepper to taste
Shells and Filling
  • 1 lb jumbo pasta shells
  • 16 oz whole milk ricotta cheese about 2 cups
  • 2 cups fontina cheese shredded
  • 3/4 cup basil pesto
  • 8 oz fresh mozzarella torn
  • fresh basil for garnish

Method
 

  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Brown the sausage in olive oil for 5 to 8 minutes. Lower the heat and add the bell pepper, pumpkin, broth, milk, oregano, red pepper flakes, salt and pepper. Simmer 15 minutes.
  3. Cook the shells 2 minutes less than the package directions, drain and rinse with cool water.
  4. Mix the ricotta, fontina and pesto.
  5. Spread half the sauce in the dish, fill the shells and arrange them on top. Cover with the remaining sauce and mozzarella.
  6. Bake covered 20 minutes, then uncovered 10 to 15 minutes until bubbly. Rest 5 minutes and garnish with basil.

Notes

Assemble up to 24 hours ahead or freeze unbaked for up to 3 months.