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:

1. Preheat the Oven:
   • Set the oven to 350°F (175°C).
   • Lightly grease a 9x13-inch baking dish (or a similar size).
2. 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.
3. 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.
4. Make the Cheese Filling:
   • In a medium bowl, combine the ricotta cheese, fontina cheese, and 1/2 cup of pesto.
5. 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.
6. 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.
7. 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.

Nutrition