Cheesy Pumpkin and Spicy Sausage Stuffed Shells
Indulge in the comforting flavors of Cheesy Pumpkin and Spicy Sausage Stuffed Shells, a delightful pasta dish perfect for fall. This recipe features jumbo pasta shells filled with a savory mixture of ground spicy sausage and fresh broccolini, all enveloped in a creamy pumpkin sauce that adds warmth and richness. Ideal for busy weeknights or family gatherings, this hearty meal is not only delicious but also easy to prepare. With simple steps and flexible variations, you can customize it to suit your tastes. Serve it warm, and watch as everyone goes back for seconds!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 ounces jumbo pasta shells
- 1 pound fresh spicy sausage (or turkey sausage)
- 1 cup chopped broccolini
- 16 ounces pumpkin puree
- 1/4 cup water
- 1/4 cup whole milk ricotta cheese
- 1/2 teaspoon ground nutmeg
- 1/2 cup Cabot Mac ’n Cheese shredded cheese (plus more for topping)
- 1/2 cup freshly shredded Cabot Seriously Sharp cheddar cheese (plus more for topping)
- 4 sage leaves (roughly chopped)
- Salt and pepper (to taste)
Instructions
- Preheat the oven to 375°F (191°C).
- Cook jumbo pasta shells in boiling water for 7 minutes, then cool in an ice bath.
- In a skillet, brown the spicy sausage and add chopped broccolini until tender.
- Prepare the creamy pumpkin sauce by combining pumpkin puree, ricotta cheese, water, nutmeg, cheeses, sage, salt, and pepper in the skillet until bubbly.
- Fill each pasta shell with the sausage mixture and arrange them in a casserole dish.
- Pour remaining sauce over the shells and top with extra cheese.
- Bake uncovered for 15-20 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg