Cheesy Pumpkin and Spicy Sausage Stuffed Shells Recipe

If you’re craving comfort food that bursts with bold flavors and seasonal charm, these Cheesy Pumpkin and Spicy Sausage Stuffed Shells are about to become your new favorite. Imagine tender jumbo pasta shells generously filled with a rich blend of spicy sausage, vibrant broccolini, and creamy pumpkin puree, all embraced by layers of melted cheese and fragrant sage. This dish is the perfect balance of cozy and exciting, offering a unique twist on classic stuffed shells that will impress everyone at your table.

Ingredients You’ll Need

The magic of these Cheesy Pumpkin and Spicy Sausage Stuffed Shells comes alive with a handful of simple, yet essential ingredients. Each component plays a crucial role in building complex flavors, delightful textures, and a beautiful color contrast that makes this dish truly special.

• 12 ounces jumbo pasta shells: These large shells make perfect little boats to hold all the delicious filling.
• 1 pound fresh spicy sausage (casing removed): Adds a robust, savory kick that partners beautifully with the sweetness of pumpkin.
• 1 cup chopped broccolini: Brings in a slight crunch and a pop of green freshness.
• 16 ounces pumpkin puree: Offers a creamy, subtly sweet base that balances the spice in the sausage.
• 1/4 cup water: Helps to create a smooth, pourable sauce without diluting flavor.
• 1/4 cup whole milk ricotta cheese: Adds creaminess and a subtle tang that rounds out the sauce.
• 1/2 teaspoon ground nutmeg: A warm spice that complements pumpkin perfectly and enhances the dish’s autumnal vibe.
• 1/2 cup Cabot Mac ‘n Cheese shredded cheese (plus more for topping): For that gooey, melty texture everyone loves in a baked pasta dish.
• 1/2 cup freshly shredded Cabot Seriously Sharp cheddar cheese (plus more for topping): Delivers a punch of sharp, tangy flavor to cut through the richness.
• 4 sage leaves, roughly chopped: Infuses the sauce with an earthy, aromatic note that elevates the whole dish.
• Salt and pepper, to taste: Essential for balancing and enhancing all the flavors.

How to Make Cheesy Pumpkin and Spicy Sausage Stuffed Shells

Step 1: Prepare Your Workspace

Grab a 9×13-inch oven-safe casserole dish and have it ready. This will be your stuffing and baking vessel, so keep it nearby as you assemble the dish.

Step 2: Cook the Pasta Shells

Bring a large pot of salted water to a boil and cook the jumbo pasta shells for about 7 minutes until they are just tender but still hold their shape. Immediately drain the shells and transfer them to a bowl of ice water to stop the cooking process — this keeps them from getting mushy and makes them easier to handle when stuffing.

Step 3: Brown the Sausage and Broccolini

While the pasta cooks, heat a large skillet over medium-high heat. Add the spicy sausage and cook it until nicely browned, breaking it into small pieces as it cooks. Then stir in the chopped broccolini and cook until it softens, about 5 minutes. Remove this flavorful mixture from the skillet to cool for a moment.

Step 4: Create the Pumpkin Cheese Sauce

Using the same skillet, lower the heat to medium-low and stir in the pumpkin puree, water, ricotta, and nutmeg. Allow the mixture to bubble gently, then slowly add the Cabot Mac ‘n Cheese shredded cheese, the sharp cheddar, chopped sage, plus salt and pepper. Stir constantly until all the cheeses melt into a smooth, luscious sauce. Remove from heat.

Step 5: Assemble the Shells

Preheat your oven to 375 °F (191 °C). Pour about half a cup of the pumpkin cheese sauce into the casserole dish to create a flavorful base layer. Reserve one-quarter cup of the sauce aside. Combine the rest of the sauce with the sausage and broccolini mixture, stirring well to blend everything beautifully.

Carefully remove each pasta shell from the ice water and shake off excess liquid. Spoon the sausage-pumpkin filling into each shell, then arrange them snugly in the casserole dish on top of the base sauce.

Step 6: Bake to Perfection

Drizzle the reserved sauce over the stuffed shells. Sprinkle extra shredded cheese on top for that irresistible golden crust. Bake the shells for 15 to 20 minutes, until bubbling and beautifully melted. For an extra crispy finish, place the dish under the broiler for a minute or two — just watch carefully to avoid burning!

How to Serve Cheesy Pumpkin and Spicy Sausage Stuffed Shells

Garnishes

Fresh sage leaves scattered on top right before serving enhance the earthiness and add a pop of color. A sprinkle of freshly cracked black pepper and a drizzle of good olive oil can also elevate this dish to the next level.

Side Dishes

These stuffed shells pair wonderfully with a simple, crisp salad to balance their richness. Think arugula with lemon vinaigrette or a light mixed green salad. Roasted root vegetables or garlic bread also make cozy companions that complement the hearty flavors.

Creative Ways to Present

For a special occasion, plate the shells individually on large white plates, drizzle with extra sauce, and garnish with microgreens or toasted pumpkin seeds. Serve family-style in the casserole dish for a warm, inviting feel that encourages sharing and smiles around the table.

Make Ahead and Storage

Storing Leftovers

Let the stuffed shells cool completely before covering the casserole dish tightly with plastic wrap or transferring the leftovers to an airtight container. Stored in the refrigerator, they will keep well for up to three days, making a satisfying next-day meal.

Freezing

If you want to freeze these Cheesy Pumpkin and Spicy Sausage Stuffed Shells, assemble the shells in a freezer-safe dish and freeze before baking. Wrap tightly with foil and plastic wrap to prevent freezer burn. They can be frozen for up to two months and make a fantastic make-ahead meal for busy nights.

Reheating

To reheat leftovers, thaw in the refrigerator overnight if frozen. Then, cover the dish with foil and bake at 350 °F (175 °C) for 20-25 minutes or until heated through and bubbly. For the crispy top, uncover for the last few minutes of baking or briefly place under the broiler if desired.

FAQs

Can I use mild sausage instead of spicy sausage?

Absolutely! If you prefer less heat, mild sausage works perfectly and allows the pumpkin and cheese flavors to shine more prominently.

Is there a vegetarian option for this recipe?

Yes! You can substitute the sausage with sautéed mushrooms or a plant-based sausage alternative. Simply cook and season them similarly before mixing with the pumpkin sauce.

Can I prepare this dish without broccolini?

Definitely. If you don’t have broccolini, spinach or kale are great alternatives that add color, texture, and nutrition to your stuffed shells.

What’s the best way to reheat without drying out the shells?

Cover the dish with foil while reheating to lock in moisture. Adding a splash of water or extra sauce before reheating also helps keep the shells tender and prevents dryness.

Can I make this dish gluten-free?

Yes! Use gluten-free jumbo pasta shells and double-check any sausage or cheese labels to ensure they contain no gluten. The recipe will be just as delicious.

Final Thoughts

These Cheesy Pumpkin and Spicy Sausage Stuffed Shells are such a delightful dish that brings comfort and creativity together in every bite. Whether for a festive dinner or a cozy weeknight meal, they promise big flavors and happy smiles all around. Trust me, once you try this recipe, it’ll quickly become a star on your recipe rotation. So go ahead, gather those ingredients, and treat yourself to something truly special!

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