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Cheesy Pumpkin and Spicy Sausage Stuffed Shells Recipe

Cheesy Pumpkin and Spicy Sausage Stuffed Shells Recipe
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★★★★★

5 from 12 reviews

Deliciously comforting Cheesy Pumpkin and Spicy Sausage Stuffed Shells combine tender jumbo pasta shells with a savory mixture of spicy sausage, broccolini, and a creamy pumpkin-based cheese sauce. This hearty, autumn-inspired casserole blends the sweetness of pumpkin with the sharpness of Cabot cheeses and aromatic sage, baked to bubbly perfection. Ideal for cozy dinners and family gatherings, this recipe harmonizes flavors and textures in a unique, satisfying way.

Ingredients

Scale

Pasta

  • 12 ounces jumbo pasta shells

Filling

  • 1 pound fresh spicy sausage (casing removed)
  • 1 cup chopped broccolini

Sauce

  • 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

  1. Prepare casserole dish: Have a 9×13-inch oven-safe casserole dish ready to assemble the dish later.
  2. Cook pasta shells: Bring a large pot of water to a boil and cook the jumbo shells for 7 minutes until al dente. Concurrently, prepare a large bowl of ice water. Drain the shells and immediately transfer them into the ice water to stop cooking and cool them down. Set aside.
  3. Cook sausage and broccolini: Heat a large skillet over medium-high heat and add the sausage, breaking it up as it browns. Once browned, add the chopped broccolini and cook until softened, about 5 minutes. Remove mixture from skillet into a bowl and let cool.
  4. Make pumpkin cheese sauce: Using the same skillet, reduce heat to medium-low and add pumpkin puree, water, ricotta cheese, and ground nutmeg. Stir and cook until bubbly. Gradually add the shredded Cabot Mac ‘n Cheese cheese, Cabot Seriously Sharp cheddar, chopped sage, salt, and pepper. Stir continuously until cheeses are melted and sauce is smooth. Remove from heat.
  5. Preheat oven: Set oven temperature to 375°F (191°C) to prepare for baking.
  6. Assemble the dish: Pour about 1/2 cup of the pumpkin cheese sauce into the bottom of the casserole dish and set aside.
  7. Combine filling and sauce: Reserve 1/4 cup of sauce, then pour the remaining sauce into the bowl with sausage and broccolini. Mix well to fully incorporate the flavors.
  8. Stuff the shells: Remove pasta shells from the ice water and gently shake off excess liquid. Spoon the sausage and broccolini filling into each shell and arrange them in the casserole dish over the sauce base.
  9. Add remaining sauce and cheese: Pour the reserved pumpkin cheese sauce over the stuffed shells and sprinkle additional shredded Cabot Mac ‘n Cheese and Seriously Sharp cheddar cheese on top.
  10. Bake: Place casserole in the oven and bake for 15-20 minutes until the mixture is bubbly and the cheese topping is melted. Optionally, place under the broiler briefly to achieve a golden-brown, crispy top—watch carefully to avoid burning.
  11. Serve: Remove from oven, let cool slightly, then serve warm and enjoy the rich, comforting flavors.

Notes

  • To prevent shells from tearing, handle gently when stuffing and avoid overfilling.
  • For less spicy version, use mild sausage or turkey sausage.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.
  • Use fresh sage for the best flavor; dried sage can be substituted but use about 1 teaspoon.
  • Adding a splash of heavy cream can enrich the pumpkin sauce if desired.
  • Broccolini can be substituted with spinach or kale for variation.
  • To make this recipe gluten-free, use gluten-free jumbo pasta shells.

Nutrition

Keywords: stuffed shells, pumpkin recipe, cheesy pasta, spicy sausage, autumn recipe, baked shells, pumpkin puree, broccolini, Cabot cheese

Find it online: https://liamjayne.com/cheesy-pumpkin-and-spicy-sausage-stuffed-shells-recipe/