Name: Pumpkin Pesto Cheese Stuffed Shells Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 pound ground 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; Salt and pepper to taste; 1 pound jumbo shells; 16 ounces whole milk ricotta cheese; 2 cups shredded fontina cheese; 3/4 cup basil pesto (divided: 1/2 cup for filling, 1/4 cup for topping); 8 ounces shredded mozzarella cheese; Fresh basil leaves, for serving

Jump to Recipe· 4.4 from 3 reviews

Hey there! I’m so excited to share my Pumpkin Pesto Cheese Stuffed Shells Recipe with you — it’s one of those cozy, comforting dishes that instantly feels like a warm hug on a plate. The combination of sweet pumpkin, herby pesto, and rich cheeses creates this luscious filling inside tender jumbo pasta shells. It’s perfect for when you want something a bit fancy but still totally doable on a weeknight.

What really makes this recipe special (in my kitchen at least) is how it’s so full of flavor without being overwhelming, and it just fills the house with the most inviting aromas. Pumpkin pesto cheese stuffed shells work wonderfully for family dinners, small gatherings, or even when you’re craving a delicious vegetarian-friendly twist on classic stuffed pasta. Trust me, once you try it, you’ll go back to it time and time again.

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Why This Recipe Works

Balanced Flavors: The slight sweetness of pumpkin blends beautifully with savory pesto and cheese for a perfectly balanced bite.
Comfort in Every Bite: Tender jumbo shells packed with creamy filling create a rich, satisfying texture you’ll want again and again.
Simple Yet Impressive: It looks fancy enough for guests but is surprisingly easy to pull together—even on busy nights.
Versatile Serving: Easily adaptable to dietary preferences or seasonal ingredients to suit your personal taste.

A glass baking dish filled with three layers of food. The bottom layer is a yellowish sauce with some texture, the middle layer consists of white melted cheese that is browned and bubbly in spots, and the top layer has fresh green basil leaves scattered over the cheese. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Pesto Cheese Stuffed Shells Recipe is chosen for its flavor and creaminess, creating layers of taste and texture. When shopping, look for fresh basil pesto and good-quality cheeses to really elevate the dish.

Extra virgin olive oil: Adds richness and helps brown the sausage, building flavor from the start.
Ground chicken sausage: I love the mild yet savory profile that keeps the dish light but satisfying.
Red bell pepper: Offers a sweet crunch and a pop of color that brightens up the filling.
Pumpkin puree: It’s the star, adding that subtle sweetness and creamy texture without overpowering the dish.
Vodka: Not just for cocktails—it helps bring out flavor depth in the sauce when simmered down.
Whole milk: Provides a luscious base for the pumpkin sauce, helping everything meld together perfectly.
Dried oregano: Adds an earthy herbaceous note that complements the pumpkin and pesto.
Crushed red pepper flakes: Just a pinch gives a gentle hint of heat to balance sweetness.
Jumbo pasta shells: These are perfect vessels for stuffing—soft but sturdy enough to hold plenty of filling.
Whole milk ricotta cheese: Keeps the filling creamy and light while adding a mild tang.
Shredded fontina cheese: Melts beautifully, giving the filling a gooey, flavorful lift.
Basil pesto: This vibrant herb punch ties all the ingredients together with color and aroma.
Shredded mozzarella: Tops the dish with a golden, melty crust that’s oh-so-tempting.
Fresh basil: Garnishing with fresh leaves brings that final bright, fresh note.
Salt and pepper: Essential seasonings to balance and enhance all the other flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Pumpkin Pesto Cheese Stuffed Shells Recipe my own by tweaking the herbs or even switching up the cheese blend. Don’t be shy about adjusting it to what you have on hand or what you prefer—you’ll get just as satisfying results!

Variation: I once swapped the ground chicken sausage with spicy Italian sausage for an extra kick, which turned out amazing when serving guests who love bold flavors.
Dairy-Free Option: Using vegan ricotta and mozzarella keeps the dish creamy without dairy, making it friendly for those with allergies or dietary choices.
Seasonal Twist: Try swapping pumpkin puree for butternut squash puree in winter for a slightly sweeter note that pairs beautifully with the pesto.
Make it Lighter: Using part-skim ricotta and reducing cheese quantities cuts down calories but keeps the flavor intact.

Step-by-Step: How I Make Pumpkin Pesto Cheese Stuffed Shells Recipe

Step 1: Sauté the Sausage and Build Your Sauce

Start by heating the olive oil in a big pot over medium-high heat. I like to brown the ground chicken sausage until it’s nicely caramelized—that’s where the flavor really kicks in. Then, turn the heat down and add chopped red bell pepper, pumpkin puree, vodka, whole milk, oregano, crushed red pepper flakes, and a pinch of salt and pepper. Let it all simmer gently for about 15 minutes, stirring occasionally, until the sauce thickens a little and smells incredible. Don’t rush this—it’s the base of all that richness!

Step 2: Cook the Pasta Shells

While the sauce is doing its thing, boil your jumbo pasta shells according to the package directions. I like to boil them until they’re just tender but still have a slight bite (al dente) because they’ll continue cooking in the oven. Drain and lay them out on a baking sheet or parchment paper to cool so they’re easy to stuff.

Step 3: Mix the Cheese Filling

In a medium bowl, combine the whole milk ricotta, shredded fontina, and half of your basil pesto. I find that mixing the pesto right into the cheese adds incredible flavor pockets when you bite into the shells. Season lightly with salt and pepper if needed. This filling is creamy, dreamy, and totally rich in flavor.

Step 4: Assemble the Stuffed Shells

Grab your prepared baking dish and spoon about three-quarters of that silky pumpkin sauce evenly on the bottom. Take one cooked shell at a time and fill it with roughly a tablespoon of the cheese mixture—don’t skimp here; you want plenty of filling in every bite. Place each filled shell open side up over the sauce in the baking dish. Once all shells are nestled in there, pour the remaining pumpkin sauce evenly on top and drizzle the rest of the pesto for a bright, fresh swirl. Finally, sprinkle shredded mozzarella all over — this will melt and brown beautifully in the oven.

Step 5: Bake Until Bubbling and Golden

Pop your baking dish in the oven preheated to 350°F and bake for 20 to 25 minutes. You’re looking for the cheese on top to melt fully and develop a light, inviting golden brown crust. Let it rest a few minutes once out of the oven, then finish it off with some fresh basil leaves before serving. This resting step helps everything settle and makes it easier to plate.

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Pro Tips for Making Pumpkin Pesto Cheese Stuffed Shells Recipe

Perfect Sauce Thickness: Simmer your pumpkin sauce long enough to thicken but watch carefully so it doesn’t dry out; it should coat the shells smoothly.
Don’t Overfill Shells: Filling the shells with just the right amount of cheese mixture helps keep them intact while baking and ensures even cooking.
Use Fresh Pesto: A good-quality fresh basil pesto really lifts the entire dish, so I always buy or make pesto rather than using jarred varieties.
Even Layering: Spreading sauce on the bottom prevents sticking and keeps the shells moist — don’t skip this simple step!

How to Serve Pumpkin Pesto Cheese Stuffed Shells Recipe

This image shows a close-up of a cheesy pasta dish in a white bowl on a white marbled surface. The dish has several layers: at the bottom, there are large pasta shells coated in a creamy, yellowish sauce. Above that is a thick layer of melted cheese with a golden and slightly browned texture on top, giving a rich, bubbly look. Small green basil pieces are scattered on the cheese for color contrast. A fork is lifting some pasta shells covered in the sauce and cheese layers, showing the dish's creamy inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top these shells with fresh basil leaves—it adds such a fragrant final touch and a lovely green pop of color. Sometimes, I’ll sprinkle a little extra grated Parmesan over the top for an added savory bite.

Side Dishes

This recipe pairs beautifully with a crisp arugula salad with lemon vinaigrette, roasted garlic green beans, or even a simple side of garlic bread to soak up any leftover sauce. It’s also wonderful alongside roasted root vegetables in the fall.

Creative Ways to Present

For a special occasion, I’ve served these stuffed shells in a rustic cast iron skillet right from the oven, sprinkled with edible flowers or microgreens for a colorful garnish. You can also portion them into individual ramekins for a charming presentation that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin pesto cheese stuffed shells in an airtight container in the refrigerator, and they stay delicious for up to 3 days. Just make sure to press some cling wrap gently over the top before sealing to keep the shells from drying out.

Freezing

This recipe freezes beautifully! After assembling (but before baking), I tightly cover the dish with foil and freeze for up to 3 months. When you’re ready, bake straight from frozen, adding an extra 10-15 minutes to cook through. It’s a lifesaver for busy days.

Reheating

To reheat leftovers, I cover the dish with foil and warm it in the oven at 350°F until heated through (about 15-20 minutes). If you want that cheesy top nice and bubbly again, remove the foil in the last 5 minutes. You can also microwave individual servings, but the oven method keeps the best texture.

FAQs

Can I make Pumpkin Pesto Cheese Stuffed Shells Recipe ahead of time?

Absolutely! You can assemble the shells entirely, cover tightly, and refrigerate them for up to 24 hours before baking. This makes meal prep easy and lets the flavors meld beautifully.
What if I don’t have pumpkin puree?

If pumpkin puree isn’t on hand, you can substitute with butternut squash puree or sweet potato puree for a similar creamy texture and mild sweetness.
Is this recipe suitable for vegetarians?

Yes! To keep it vegetarian, simply omit the ground chicken sausage or swap it for a plant-based sausage. The rest of the ingredients are vegetarian-friendly.
Can I use store-bought pesto?

You can definitely use store-bought pesto to save time. Just pick a good-quality brand with fresh basil flavor to keep the dish tasting vibrant.
How do I prevent the pasta shells from falling apart?

Make sure to cook the shells just until al dente, then handle gently when stuffing. Also, layering sauce on the bottom of the dish helps keep them moist and intact during baking.

Final Thoughts

This Pumpkin Pesto Cheese Stuffed Shells Recipe feels like a little culinary celebration in my house whenever I make it—full of cozy flavors, creamy textures, and a homemade touch that comforts me through every bite. I hope you give this one a try soon because it’s truly become a staple in my recipe rotation for those days when you want something deliciously different but still approachable. Trust me, your family or friends will thank you! Enjoy every cheesy, pumpkin-y spoonful.