Flavors of Pumpkin and Sausage Stuffed Shells

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Description:
Pumpkin and Sausage Stuffed Shells bring a unique twist to traditional pasta dishes by combining the savory richness of Italian sausage with the subtle sweetness of pumpkin. The creamy pumpkin sauce blends beautifully with the ricotta filling, while the sausage adds a savory punch. This cozy, fall-inspired meal is perfect for gatherings, family dinners, or when you crave a comforting and flavorful dish with seasonal ingredients.

Ingredients:

For the Filling:

  • Jumbo pasta shells: 20-25
  • Italian sausage (casings removed): 1 lb (450 g)
  • Ricotta cheese: 1 ½ cups (340 g)
  • Pumpkin puree: 1 cup (240 g)
  • Parmesan cheese (grated): ½ cup (50 g)
  • Mozzarella cheese (shredded): 1 cup (100 g)
  • Egg: 1 large
  • Garlic (minced): 2 cloves
  • Fresh sage (chopped): 1 tbsp (or 1 tsp dried)
  • Fresh thyme: 1 tsp (or ½ tsp dried)
  • Salt: 1 tsp
  • Black pepper: ½ tsp
  • Red pepper flakes: ¼ tsp (optional for heat)

For the Pumpkin Cream Sauce:

  • Pumpkin puree: 1 cup (240 g)
  • Heavy cream: 1 cup (240 ml)
  • Chicken broth: 1 cup (240 ml)
  • Garlic (minced): 2 cloves
  • Parmesan cheese (grated): ¼ cup (25 g)
  • Nutmeg: ¼ tsp
  • Salt: ½ tsp
  • Black pepper: ½ tsp
  • Olive oil: 1 tbsp
  • Fresh parsley (for garnish)

Optional Ingredients (for extra flavor):

  • Spinach: 1 cup (cooked and chopped) to add to the filling for extra nutrition
  • Mushrooms: 1 cup (sliced and sautéed) for an earthy flavor
  • Breadcrumbs: ¼ cup (toasted and sprinkled on top for added crunch)

Instructions:

  1. Cook the pasta shells:
    Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
  2. Prepare the sausage filling:
    In a large skillet, cook the Italian sausage over medium heat, breaking it apart as it browns. Once fully cooked, drain any excess fat. Let it cool slightly.
  3. Mix the filling:
    In a large bowl, combine the cooked sausage, ricotta cheese, 1 cup of pumpkin puree, Parmesan cheese, mozzarella cheese, egg, garlic, sage, thyme, salt, pepper, and red pepper flakes (if using). Stir until all ingredients are well mixed.
  4. Stuff the shells:
    Preheat the oven to 375°F (190°C). Spoon about 2 tablespoons of the sausage and pumpkin filling into each cooked pasta shell. Arrange the stuffed shells in a greased 9×13-inch baking dish.
  5. Make the pumpkin cream sauce:
    In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the remaining 1 cup of pumpkin puree, heavy cream, chicken broth, Parmesan cheese, nutmeg, salt, and pepper. Simmer for 5-7 minutes until the sauce thickens slightly.
  6. Assemble and bake:
    Pour the pumpkin cream sauce evenly over the stuffed shells in the baking dish. Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
  7. Garnish and serve:
    Remove the stuffed shells from the oven and garnish with fresh parsley. Serve hot with extra Parmesan cheese on the side.

Tips for Success:

  • Don’t overcook the pasta: Cook the shells just until al dente, as they will continue to cook in the oven.
  • Make it vegetarian: Replace the sausage with a spinach and ricotta mixture for a meatless version.
  • Thicken the sauce: If you prefer a thicker sauce, reduce the amount of chicken broth or simmer the sauce longer to reduce it.

Recommendations:

  • Serve with garlic bread: Pair this dish with warm garlic bread and a simple green salad for a complete meal.
  • Make ahead: You can assemble the stuffed shells and refrigerate them for up to a day before baking. This makes it an ideal dish for prepping in advance.
  • Freeze for later: Freeze any leftovers or extra stuffed shells before baking. Simply thaw and bake when you’re ready for another round of this comforting meal.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 480
  • Protein: 25 g
  • Fat: 28 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Sodium: 820 mg

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