These cheesy pumpkin and spicy sausage stuffed shells are a warm hug for your taste buds! The mix of creamy pumpkin and zesty sausage makes each bite a cozy treat.
Honestly, I can’t get enough of the cheesy goodness that fills these shells. They disappear fast at our dinner table! Pair them with a nice salad for a complete meal that everyone will love.
Key Ingredients & Substitutions
Jumbo Pasta Shells: These are perfect for holding the filling. If you can’t find them, try using manicotti or even small zucchinis cut in half as a low-carb option.
Spicy Italian Sausage: If you prefer a milder flavor, sweet Italian sausage works just as well. For a vegetarian twist, you could use mushrooms or plant-based sausage.
Canned Pumpkin Puree: Always grab pure pumpkin puree and avoid the spiced pie filling. Alternatively, roasted butternut squash puree can give a nice flavor boost.
Cheese: Ricotta is a must for creaminess, but cottage cheese can be a lighter substitute. As for the mozzarella and Parmesan, feel free to use any cheese you love, like cheddar or Gouda!
How Do I Ensure My Stuffed Shells Hold Together Well?
Filling stuffed shells can be a bit tricky, but with the right technique, it’s easy! Follow these steps to make sure they look great on the plate:
- Let the cooked pasta shells cool slightly before handling, so they don’t tear.
- Use a small spoon or piping bag to fill each shell to avoid spills.
- Place the filled shells seam-side up in the baking dish to prevent them from leaking.
- Drizzle a bit of sauce inside each shell before filling it, this keeps them moist!
Your stuffed shells will turn out beautifully and taste amazing! Plus, they’re great for making ahead and reheating later.
Cheesy Pumpkin and Spicy Sausage Stuffed Shells
Ingredients You’ll Need:
Pasta & Proteins:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1/2 pound spicy Italian sausage, casing removed
Cheesy Filling:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup chopped fresh parsley, plus more for garnish
Seasonings:
- 2 cloves garlic, minced
- 1/2 teaspoon dried sage
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
Sauce:
- 2 cups marinara sauce (homemade or store-bought)
How Much Time Will You Need?
This scrumptious dish takes about 45 minutes total—10 minutes for prep and about 35 minutes for baking. It’s a simple way to enjoy a hearty meal with a rich blend of flavors!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with a bit of olive oil or cooking spray so the stuffed shells won’t stick.
2. Cook the Pasta:
Boil the jumbo pasta shells according to the package instructions until they are al dente (slightly firm). Once cooked, drain and set them aside to cool for a few minutes so they’re easier to handle.
3. Cook the Sausage:
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the spicy Italian sausage, breaking it up with a wooden spoon. Cook until browned and fully cooked through, which should take about 5-7 minutes. Add minced garlic in the last minute of cooking, stirring until fragrant, then remove from heat to cool slightly.
4. Make the Filling:
In a large mixing bowl, mix together the pumpkin puree, ricotta cheese, half of the shredded mozzarella, half of the Parmesan cheese, chopped parsley, sage, nutmeg, salt, and pepper. Once well combined, stir in the cooked sausage mixture until everything is nicely mixed.
5. Layer the Sauce:
Pour 1 cup of marinara sauce evenly in the bottom of your greased baking dish. This not only adds flavor but also keeps the shells moist while baking.
6. Stuff the Shells:
Take each pasta shell and stuff it generously with the pumpkin and sausage filling. Place each stuffed shell in the baking dish over the marinara sauce, ensuring they fit snugly.
7. Add More Sauce and Cheese:
Once all the shells are stuffed, spoon the remaining marinara sauce over the top. Finish off by sprinkling the remaining mozzarella and Parmesan cheese over the stuffed shells.
8. Bake:
Cover the baking dish tightly with aluminum foil to prevent sticking. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
9. Serve and Enjoy:
Once baked, remove from the oven and let the cheesy pumpkin and spicy sausage stuffed shells rest for about 5 minutes. Garnish with additional chopped parsley before serving to add a fresh touch!
Now, dig in and enjoy your cozy, hearty Cheesy Pumpkin and Spicy Sausage Stuffed Shells! Perfect for a family dinner or a gathering with friends.
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Can I Use a Different Type of Meat?
Absolutely! If you prefer a milder flavor, you can substitute the spicy Italian sausage with sweet Italian sausage. For a vegetarian option, try using mushrooms, lentils, or a plant-based sausage to maintain a hearty texture.
Can I Prepare This Dish in Advance?
Yes! You can assemble the stuffed shells ahead of time and store them in the fridge for up to 24 hours before baking. Just be sure to cover them tightly with plastic wrap or foil. You may need to extend the baking time slightly if they go into the oven cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for 3–4 days. To reheat, place them in the oven at 350°F (175°C) until heated through, or use the microwave, covering them with a damp paper towel to keep them moist.
Can I Freeze the Stuffed Shells?
Yes, these stuffed shells freeze well! Prepare them as instructed, then cover tightly with foil or plastic wrap and freeze for up to 2–3 months. When ready to eat, thaw in the fridge overnight and bake as directed, adding a few extra minutes if needed to heat through.
