These Cheesy Pumpkin and Spicy Sausage Stuffed Shells are a cozy treat! Big pasta shells are filled with a creamy pumpkin mix and flavorful sausage, all topped with melty cheese.
They’re perfect for chilly evenings when you want something warm and hearty. I love serving them with a side salad to balance all that cheesy goodness. Yum! 🥗
Key Ingredients & Substitutions
Pasta Shells: Jumbo pasta shells are perfect for stuffing! If you can’t find them, try using manicotti or even small bell peppers for a fun twist.
Spicy Italian Sausage: For a milder option, use sweet Italian sausage or turkey sausage. You can also skip the meat completely and add more veggies or beans for a vegetarian version!
Pumpkin Puree: Make sure it’s pure pumpkin, not pie filling. If pumpkin isn’t available, butternut squash puree works well too. It has a similar texture and flavor!
Cheeses: Ricotta adds creaminess while Parmesan adds depth. If you want to make it lighter, use cottage cheese instead of ricotta. For a dairy-free option, try cashew cheese or a plant-based ricotta.
How Can I Make Sure My Stuffed Shells Are Creamy and Flavorsome?
The flavor of your filling is key! Start by sautéing the onions until they are soft before adding the sausage. The caramelization brings out natural sweetness. Then, when mixing in the pumpkin and cheeses, taste it! Adjust seasoning with salt, pepper, or more sage to your liking. Don’t rush this step!
- Heat your skillet to medium and keep stirring to prevent burning.
- Mix in the pumpkin and cheeses off the heat for a creamy filling.
- Layering marinara on the bottom of the baking dish keeps the shells moist and adds extra flavor.
Lastly, don’t forget to cover with foil initially to avoid drying out. Happy cooking!
Cheesy Pumpkin and Spicy Sausage Stuffed Shells
Ingredients You’ll Need:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage, casing removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese, plus extra for topping
- 1/4 cup fresh sage leaves, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- 1 cup marinara sauce (optional, for baking dish base)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30 minutes to bake. In total, you’re looking at around 45 minutes from start to finish, and trust me, it’s worth every second for this delicious comfort dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This ensures it’s hot and ready for your delicious stuffed shells.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until they are al dente (cooked but still firm). This usually takes around 9-11 minutes. Drain and rinse with cold water to stop the cooking process, then set them aside to cool slightly.
3. Sauté the Veggies and Sausage:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes, until it becomes soft. Then, add the spicy Italian sausage, breaking it apart with a spoon. Cook for about 6-8 minutes until the sausage is browned and cooked through.
4. Add Flavor:
Next, stir in minced garlic, smoked paprika, and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant. This will fill your kitchen with amazing aromas!
5. Prepare the Filling:
Remove the skillet from heat and mix in the pumpkin puree, ricotta cheese, grated Parmesan, shredded mozzarella, and chopped sage. Blend everything until well combined. Season with salt and pepper to taste.
6. Assemble the Dish:
If you like, spread some marinara sauce across the bottom of a large baking dish to keep the shells moist. Spoon the delicious sausage-pumpkin filling into each cooked shell and place them open side up in the baking dish.
7. Top with Cheese:
Sprinkle any extra shredded mozzarella cheese over the filled shells for that gooey, cheesy topping we all love.
8. Bake the Shells:
Cover the dish with foil (this helps keep it moist) and bake in the preheated oven for about 20 minutes. After that, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
9. Garnish and Serve:
When the shells are done, remove them from the oven and let them cool for a bit. Garnish with extra fresh sage leaves before serving.
Enjoy your delicious, cheesy, and slightly spicy stuffed shells with a delightful pumpkin twist! They’re sure to be a hit at dinner time!
Can I Use Regular Sausage Instead of Spicy Italian Sausage?
Absolutely! You can use sweet Italian sausage or any ground meat you prefer. If you’re looking for a lighter option, ground turkey or chicken work well too!
What Can I Substitute for Ricotta Cheese?
If you prefer, you can use cottage cheese blended until smooth for a similar texture. For a dairy-free option, consider cashew cheese or a plant-based ricotta. Just make sure whatever you use is creamy!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in the oven or microwave, adding a splash of marinara sauce if needed to keep them moist.
Can I Make These Stuffed Shells Ahead of Time?
Yes, you can prepare the stuffed shells and assemble them in the baking dish a day in advance. Just cover it tightly with foil and store it in the fridge. When you’re ready to bake, you may need to add an extra few minutes to the cooking time if baking from cold.