Pumpkin and Sausage Stuffed Shells

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Introduction

These Pumpkin and Sausage Stuffed Shells are a deliciously comforting meal, perfect for fall or anytime you’re craving a cozy, savory dish. The creamy pumpkin sauce combines beautifully with the flavorful sausage filling, creating a unique and hearty dinner. This easy-to-make recipe is ideal for a family meal or special gathering, and it’s sure to become a favorite with its rich flavors and satisfying textures.

Ingredients Quantity

For the Filling

  • Large pasta shells: 20-24 shells
  • Italian sausage (mild or hot): 1 pound (450g), casings removed
  • Ricotta cheese: 1 cup (240g)
  • Parmesan cheese: ½ cup (50g), grated
  • Mozzarella cheese: 1 cup (100g), shredded
  • Garlic: 2 cloves, minced
  • Fresh spinach: 1 cup (30g), chopped (optional)
  • Salt: ½ teaspoon
  • Pepper: ½ teaspoon
  • Italian seasoning: 1 teaspoon

For the Pumpkin Sauce

  • Pumpkin puree: 1 cup (240g)
  • Heavy cream: ½ cup (120ml)
  • Chicken or vegetable broth: 1 cup (240ml)
  • Garlic: 2 cloves, minced
  • Onion powder: 1 teaspoon
  • Nutmeg: ¼ teaspoon
  • Salt: ½ teaspoon
  • Pepper: ½ teaspoon
  • Parmesan cheese: ¼ cup (25g), grated

For Topping

  • Mozzarella cheese: 1 cup (100g), shredded
  • Parmesan cheese: ¼ cup (25g), grated
  • Chopped parsley: For garnish (optional)

Instructions

1. Preheat the Oven

  • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.

2. Cook the Pasta Shells

  • Bring a large pot of salted water to a boil. Cook the pasta shells according to the package directions until al dente. Drain and set aside.

3. Prepare the Sausage Filling

  • In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it up into small pieces. Add the minced garlic and cook for another 1-2 minutes. Remove from heat.
  • In a large bowl, combine the cooked sausage, ricotta cheese, Parmesan cheese, mozzarella cheese, spinach (if using), Italian seasoning, salt, and pepper. Mix well and set aside.

4. Make the Pumpkin Sauce

  • In a medium saucepan, heat the garlic in a little oil until fragrant. Add the pumpkin puree, heavy cream, chicken or vegetable broth, onion powder, nutmeg, salt, pepper, and Parmesan cheese. Stir to combine and cook for 5 minutes over medium heat, allowing the sauce to thicken slightly.

5. Stuff the Shells

  • Spoon about 1 cup of the pumpkin sauce into the bottom of the prepared baking dish.
  • Stuff each cooked pasta shell with the sausage and ricotta filling, and arrange them in the baking dish on top of the pumpkin sauce.

6. Top with Pumpkin Sauce and Cheese

  • Pour the remaining pumpkin sauce over the stuffed shells, making sure they’re evenly covered. Sprinkle the mozzarella and Parmesan cheese over the top.

7. Bake

  • Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

8. Garnish and Serve

  • Remove the dish from the oven and garnish with chopped parsley if desired. Serve hot and enjoy!

Tips for Success

  • Cook the Shells Al Dente: This will prevent them from becoming too soft when baked.
  • Customize the Filling: Feel free to add veggies like mushrooms or substitute the sausage with ground turkey for a lighter version.

Recommendations

  • Serving Suggestions: Pair with a fresh green salad or garlic bread for a complete meal.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Enjoy the delightful combination of pumpkin and sausage in these stuffed shells—an autumn-inspired dish that’s sure to satisfy! 🎃🍝🌿

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