Description
Pumpkin Pesto Cheese Stuffed Shells combine tender jumbo pasta shells filled with a creamy blend of ricotta, fontina, and basil pesto, all baked in a flavorful pumpkin and ground chicken sausage sauce. This comforting dish offers a delightful twist on stuffed shells with seasonal pumpkin puree and a hint of vodka for depth of flavor.
Ingredients
Scale
For the Sauce
- 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
For the Pasta and Filling
- 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
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish and set aside.
- Make the Sauce: Heat extra virgin olive oil in a large pot over medium-high heat. Add ground chicken sausage and brown until fully cooked. Reduce heat to low, then stir in chopped red bell pepper, pumpkin puree, vodka, whole milk, dried oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Let the sauce simmer for 15 minutes, stirring occasionally, until it thickens slightly.
- Cook the Pasta Shells: While the sauce simmers, cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the Cheese Filling: In a medium bowl, combine whole milk ricotta cheese, shredded fontina cheese, and 1/2 cup of the basil pesto. Mix well until smooth and evenly blended.
- Assemble the Stuffed Shells: Spoon about three-quarters of the pumpkin sausage sauce into the bottom of the prepared baking dish. Fill each cooked pasta shell with approximately one tablespoon of the cheese mixture, then place the filled shells in the baking dish over the sauce in a single layer.
- Add Sauce, Pesto, and Cheese Topping: Pour the remaining pumpkin sauce evenly over the stuffed shells. Drizzle the remaining 1/4 cup basil pesto over the top, then sprinkle shredded mozzarella cheese evenly over all.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the cheese on top is melted and lightly browned.
- Serve: Remove from the oven and garnish with fresh basil leaves. Serve warm and enjoy your comforting pumpkin pesto cheese stuffed shells.
Notes
- Use whole milk ricotta and fontina for a richer, creamier filling; part-skim varieties can be substituted for a lighter version.
- If fresh basil is unavailable, dried basil may be added to the cheese filling, but fresh basil for garnish provides the best flavor.
- Vodka adds depth and balances the pumpkin flavor; if preferred, substitute with chicken broth.
- Make sure not to overcook the pasta shells; they will finish cooking in the oven and should remain al dente to avoid mushiness.
- For a vegetarian version, swap ground chicken sausage for plant-based sausage or omit it entirely, increasing the spices for flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
