Spicy Pumpkin and Pesto Cheese Stuffed Shells

There’s nothing like cozying up with a big plate of cheesy, comforting stuffed shells—especially when they’re packed with a rich pumpkin sauce, a kick of spicy sausage, and the vibrant flavors of pesto.

Perfect for chilly nights, this dish is a comforting crowd-pleaser that’s full of savory goodness with just the right amount of heat.

It’s the fall-inspired meal you didn’t know you needed, and it’s sure to become a family favorite!

For Spicy Pumpkin and Pesto Cheese Stuffed Shells

Chicken Sausage – Adds a savory, slightly spicy kick to the dish. You can also omit this for a vegetarian version.
Red Bell Pepper – Brings a touch of sweetness and color to the sauce.
Pumpkin Puree – Gives the sauce a creamy texture and a cozy fall flavor.
Vodka – Helps to enhance the flavors of the sauce and adds richness.
Whole Milk – Makes the sauce creamy and smooth.
Dried Oregano – Adds a savory herbal note to the sauce.
Crushed Red Pepper Flakes – Adds a little heat to balance the sweetness of the pumpkin.
Kosher Salt and Pepper – To taste, helping to season and bring out the flavors of the dish.
Jumbo Pasta Shells – Perfect for stuffing with the cheesy pumpkin mixture.

For the Cheese Filling:

Whole Milk Ricotta Cheese – Creamy and mild, it forms the base of the cheese filling.
Shredded Fontina Cheese – Adds a smooth, nutty flavor that melts beautifully.
Basil Pesto – Infuses the filling with fresh, vibrant basil flavor.
Mozzarella – Torn into pieces to top the shells and add melty goodness.

Spicy Pumpkin and Pesto Cheese Stuffed Shells

Craving a cozy, crowd-pleasing dinner that’s bursting with bold flavors? These Spicy Pumpkin and Pesto Cheese Stuffed Shells bring together the warmth of pumpkin, the kick of spicy Italian sausage, and the creamy goodness of pesto-infused cheese.

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Course: Main Course

Cuisine: Italian-inspired

Keyword: Spicy Pumpkin and Pesto Cheese Stuffed Shells

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Notes

Ingredients:

2 tablespoons extra virgin olive oil
1/2 pound ground spicy Italian chicken sausage
1 red bell pepper, chopped
1 cup pumpkin puree
1/2 cup vodka
1 cup whole milk
2 teaspoons dried oregano
1 pinch crushed red pepper flakes
Kosher salt and pepper, to taste
1 pound jumbo pasta shells
16 ounces (about 2 cups) whole milk ricotta cheese
2 cups shredded fontina cheese
3/4 cup basil pesto (store-bought or homemade)
8 ounces mozzarella, torn into pieces
Fresh basil, for garnish

Instructions:

Preheat the Oven:
- Set the oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish (or a similar size).
Cook the Sausage and Sauce:
- Heat the olive oil in a large pot over high heat.
- Once the oil shimmers, add the ground chicken sausage and brown for about 5 to 8 minutes.
- Lower the heat, then stir in the chopped bell pepper, pumpkin puree, vodka, milk, oregano, crushed red pepper flakes, and a pinch of salt and pepper.
- Simmer the mixture for 15 minutes, allowing the sauce to thicken slightly.
- Taste and adjust the seasonings as needed.
Prepare the Pasta:
- Bring a large pot of salted water to a boil and cook the jumbo shells according to the package instructions until al dente.
- Drain and set aside.
Make the Cheese Filling:
- In a medium bowl, combine the ricotta cheese, fontina cheese, and 1/2 cup of pesto.
Assemble the Dish:
- Spread about 3/4 of the pumpkin sauce in the bottom of the prepared baking dish.
- For each pasta shell, spoon approximately 1 tablespoon of the cheese mixture into it and place the stuffed shell in the dish.
- Once all shells are filled, pour the remaining pumpkin sauce over the top.
- Drizzle the remaining pesto over the entire dish and scatter the torn mozzarella on top.
Bake:
- Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted and lightly browned.
- Let it cool for 5 minutes before serving.
Serve:
- Garnish with fresh basil and enjoy!

Notes:

Vegetarian Option: To make the dish vegetarian, simply omit the chicken sausage and consider adding more crushed red pepper flakes for extra heat if desired.
Make Ahead: You can prepare the dish up to the final baking step. Let it cool, cover, and refrigerate until ready to bake.

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Can I use store-bought pumpkin sauce instead of making it from scratch?
Yes, you absolutely can! If you’re short on time, grab a high-quality store-bought pumpkin sauce or even a tomato-based pasta sauce with pumpkin in it. It’ll save you some prep time without compromising the comfort factor of this dish!
How can I make stuffing the shells less messy?
To keep things neat and tidy, just spoon the cheese mixture into a zip-top bag, cut off one corner, and pipe the filling into the shells. It’s quick, easy, and avoids all that sticky cheese mess.
Can I make the dish ahead of time?
For sure! You can assemble the stuffed shells the day before, cover them, and store them in the fridge. When you’re ready to bake, just pop them in the oven—no need to worry about cooking time. Just add a few extra minutes if baking from the fridge!
Is it okay to freeze the stuffed shells?
Yes, this dish is freezer-friendly! Assemble the shells, cover them tightly with foil, and freeze. When you’re ready to bake, thaw them overnight and bake as usual, adding a little extra time for the thawed filling.
How do I prevent the shells from sticking together?
Easy! After boiling the pasta shells, spread them out in a single layer on a baking sheet. This helps them cool down and prevents them from sticking together, making the stuffing process much smoother.