Description
These Spicy Pumpkin and Pesto Cheese Stuffed Shells are a perfect autumn comfort dish, blending earthy pumpkin puree with vibrant basil pesto and savory spicy chicken sausage. The shells are filled with a creamy ricotta and fontina blend, then baked in a velvety, slightly spicy pumpkin sauce. It is a nourishing, soulful meal that brings warmth to any table, offering a balanced harmony of texture, spice, and seasonal flavor that is simple to prepare yet sophisticated enough for guests.
Ingredients
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 warm non-alcoholic vegetable broth
1 cup whole milk
2 teaspoons dried oregano
1 pinch crushed red pepper flakes
1 pound jumbo pasta shells
15 ounces ricotta cheese
1 cup shredded fontina cheese
1/2 cup basil pesto
1/2 cup grated parmesan cheese
Kosher salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells in boiling salted water until al dente, drain, and set aside.
Heat olive oil in a large skillet and brown the spicy chicken sausage with the chopped red bell pepper.
Stir in the pumpkin puree, vegetable broth, milk, oregano, and red pepper flakes; simmer until thickened.
In a medium bowl, combine ricotta, fontina, and basil pesto.
Stuff each cooked shell with the cheese mixture and place them in a large baking dish.
Pour the pumpkin sauce evenly over the shells and sprinkle with parmesan.
Bake for 20-25 minutes until bubbly and slightly golden.
Notes
You can prepare the stuffed shells ahead of time and refrigerate before the final bake. If using a pre-made pesto, ensure it is vegetarian-friendly if needed. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 4-5 stuffed shells
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg