Description
Delight in these savory Pumpkin Pesto Cheese Stuffed Shells, featuring a rich blend of ground chicken sausage, pumpkin puree, and creamy cheeses, all baked to perfection and topped with fresh basil for a comforting and flavorful meal.
Ingredients
Scale
Sauce and Filling
- 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
- 16 ounces whole milk ricotta cheese
- 2 cups shredded fontina cheese
- 3/4 cup basil pesto (divided)
Pasta and Topping
- 1 pound jumbo shells
- 8 ounces shredded mozzarella cheese
- Fresh basil, for serving
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°. Lightly grease a 9×13 inch baking dish and set it aside.
- Cook Sausage and Make Sauce: Heat olive oil in a large pot over medium-high heat. Brown the ground chicken sausage thoroughly. Then reduce heat to low and add chopped red bell pepper, pumpkin puree, vodka, whole milk, dried oregano, crushed red pepper flakes, and a pinch of salt and pepper. Simmer the sauce for 15 minutes or until it thickens slightly, stirring occasionally.
- Cook 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.
- Combine Cheese Mixture: In a medium bowl, mix together the ricotta cheese, shredded fontina, and 1/2 cup of the basil pesto until well combined.
- Assemble Shells: Spoon about three-quarters of the pumpkin sauce into the bottom of the prepared baking dish. Take one pasta shell at a time, fill it with approximately 1 tablespoon of the cheese mixture, and place it in the baking dish. Repeat until all shells are filled and arranged.
- Add Sauce and Cheese Topping: Pour the remaining pumpkin sauce over the stuffed shells. Drizzle the remaining 1/4 cup of basil pesto evenly over the top. Sprinkle shredded mozzarella cheese evenly across the assembled dish.
- Bake: Place the baking dish in the oven and bake for 25 minutes or until the cheese has melted and is lightly browned on top.
- Serve: Remove from the oven and garnish with fresh basil leaves. Serve warm and enjoy!
Notes
- Use whole milk cheeses for a richer, creamier filling.
- Substitute ground turkey for chicken sausage if preferred for a leaner option.
- Ensure pasta shells are cooked al dente to prevent mushy texture after baking.
- Basil pesto can be homemade or store-bought depending on preference.
- If vodka is undesirable, you can omit it or replace it with chicken broth for flavor.
- Prepare this dish a few hours ahead; cover and refrigerate before baking to save time.
- Leftovers can be stored in an airtight container and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
