These cheesy pumpkin and spicy sausage stuffed shells are a fun twist on dinner! Big pasta shells are filled with creamy pumpkin and flavorful sausage, bringing cozy vibes to your table.
Honestly, who could resist such cheesy goodness? I love how the spicy sausage adds a kick to the sweet pumpkin—perfect for a chilly night in! Serve them with a fresh salad, and you’re set!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are perfect for stuffing! If you can’t find them, you can use manicotti tubes instead—just adjust the cooking time accordingly.
Spicy Italian Sausage: This adds great flavor! You can substitute with mild sausage if you prefer less spice, or use turkey or chicken sausage for a lighter option.
Canned Pumpkin Puree: Make sure to grab plain pumpkin puree, not the spiced pie filling. If you don’t have pumpkin, sweet potato puree makes a tasty swap!
Cheese: I love ricotta for its creaminess. If you’re looking for a dairy-free alternative, try using cashew cream. For the mozzarella, any melting cheese works, such as provolone or cheddar.
Herbs and Spices: Italian seasoning is a great blend, but feel free to use fresh herbs if you have them! Fresh basil or oregano can elevate the dish even more.
How Do You Stuff Those Pasta Shells Without Making a Mess?
Stuffing jumbo shells can be tricky, but with a few tips, you’ll get it right! Here’s how to do it effectively:
- Use a piping bag or a zip-top bag with a corner cut off to fill the shells quickly and neatly.
- Don’t overstuff; about 1 to 2 tablespoons of filling per shell usually works well.
- Have a small bowl of warm water nearby to dip your fingers in while handling the shells—this prevents sticking and makes the process easier!
By following these simple techniques, you’ll have perfectly stuffed shells without the mess. Enjoy your cooking!
How to Make Cheesy Pumpkin and Spicy Sausage Stuffed Shells
Ingredients You’ll Need:
For the Stuffed Shells:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage (casings removed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil, chopped (for garnish)
Time Needed:
This recipe takes about 15 minutes of prep time and 35 minutes of cooking time, so you’ll be enjoying your delicious cheesy pumpkin and spicy sausage stuffed shells in about 50 minutes total. Perfect for a weeknight meal or a cozy gathering!
Step-by-Step Instructions:
1. Preheat & Prepare the Dish:
Start by preheating your oven to 375°F (190°C). Grab a 9×13 inch baking dish and lightly grease it with cooking spray or a little olive oil.
2. Cook the Pasta Shells:
Bring a large pot of salted water to a boil. Once boiling, cook the jumbo pasta shells according to the package instructions until they’re al dente (cooked but still firm). Drain them and carefully lay them flat on a baking sheet to avoid sticking together while they cool.
3. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it softens, which takes about 3-4 minutes. Add in the minced garlic and cook for another 30 seconds, just until it gets fragrant. This combination smells amazing!
4. Brown the Sausage:
Add the spicy Italian sausage to the skillet. Use a wooden spoon to break it into pieces and cook it until it’s browned and cooked through, which should take about 5-7 minutes. If there’s a lot of grease, feel free to drain some off!
5. Combine the Filling:
Take the skillet off the heat and mix in the pumpkin puree, ricotta cheese, grated Parmesan, Italian seasoning, nutmeg, and the crushed red pepper flakes if you’re using them. Don’t forget to season with salt and pepper to taste—give it a stir until everything is nicely combined!
6. Layer Your Baking Dish:
Spread a thin layer of marinara sauce on the bottom of your greased baking dish. This will keep the shells from sticking and add flavor!
7. Stuff the Shells:
Now it’s time to fill those shells! Use a spoon or a piping bag to stuff each cooked shell with the pumpkin and sausage mixture. Place them in a single layer in the baking dish.
8. Add Sauce and Cheese:
Pour the remaining marinara sauce evenly over the stuffed shells. Then, sprinkle the shredded mozzarella cheese on top for that gooey finish that we all love!
9. Bake:
Cover the baking dish with foil and bake it in the preheated oven for 25 minutes. After that, remove the foil and let it bake for an additional 10 minutes or until the cheese is melted and bubbly.
10. Serve & Enjoy:
Once it’s out of the oven, allow it to cool for a few minutes. Finally, sprinkle some freshly chopped parsley or basil on top for a bright finish. Serve it warm, and enjoy your comforting and flavorful cheesy pumpkin and spicy sausage stuffed shells!
This dish is not only delicious but also brings a delightful autumn flavor to your dinner. Perfect for sharing with family or friends on cool evenings!
Can I Use Regular Pasta Instead of Jumbo Shells?
Yes, you can! If you prefer, you can use any type of pasta, such as manicotti or even medium shells. Just adjust the cooking time based on the type of pasta you choose to ensure it doesn’t become too soft while filling.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the filling and stuff the shells up to a day in advance. Just cover the baking dish with foil and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply place them in the microwave or warm them in the oven until heated through. If the cheese has firmed up, adding a splash of marinara sauce while reheating can help restore the creaminess.
Can I Freeze Stuffed Shells?
Yes! You can freeze the stuffed shells either before baking or after. To freeze before baking, assemble the dish, cover it tightly, and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, then bake as directed. If freezing after baking, store in airtight containers for up to 3 months and reheat in the oven until hot.
