Introduction

Cheesy Pumpkin Stuffed Shells combine tender jumbo pasta with a creamy pumpkin and cheese sauce, spicy sausage, and broccolini for a comforting meal full of fall flavors. This dish is perfect for cozy dinners and impresses with its rich texture and savory notes.

The image shows a white baking dish filled with large pasta shells stuffed with a mixture of green vegetables and possibly meat. The shells are topped with melted golden and white cheese, slightly browned in spots, with fresh green herbs sprinkled on top. The pasta shells are layered tightly together, their yellow color contrasting with the melted cheese and herb garnish. The dish is placed on a white marbled surface with green leaves and a light gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces jumbo pasta shells
1 pound fresh spicy sausage (casing removed)
1 cup chopped broccolini
16 ounces pumpkin puree
1/4 cup water
1/4 cup whole milk ricotta cheese
1/2 teaspoon ground nutmeg
1/2 cup Cabot Mac ‘n Cheese shredded cheese (plus more for topping)
1/2 cup freshly shredded Cabot Seriously Sharp cheddar cheese (plus more for topping)
4 sage leaves, roughly chopped
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 375 °F (191 °C) and have a 9×13-inch oven-safe casserole dish ready.
Step 2: Bring a large pot of water to a boil and cook the pasta shells for 7 minutes. Prepare a large bowl with ice water. Once cooked, drain the shells and transfer them to the ice water to cool; set aside.
Step 3: Heat a large skillet over medium-high heat and add the sausage. Brown the meat while breaking it into small pieces. Add the chopped broccolini and cook until softened, about 5 minutes. Remove the mixture from the skillet and let it cool in a bowl.
Step 4: In the same skillet, reduce heat to medium-low and stir in the pumpkin puree, water, ricotta cheese, and nutmeg. Cook until bubbly, then add both shredded cheeses, sage, salt, and pepper.
Step 5: Stir continuously until the cheese melts into the sauce, then remove from heat.
Step 6: Pour about 1/2 cup of the sauce into the bottom of the casserole dish and set it aside for assembling the shells.
Step 7: Reserve 1/4 cup of the sauce, then combine the remaining sauce with the sausage and broccolini mixture. Stir to mix evenly.
Step 8: Remove a shell from the ice water and shake off excess liquid. Using a spoon, stuff each shell with the sausage filling and place it in the casserole dish. Repeat until all filling is used.
Step 9: Pour the reserved sauce over the stuffed shells and sprinkle additional shredded cheese on top.
Step 10: Bake for 15–20 minutes until the sauce is bubbly and cheese has melted. For a browned, crispy top, briefly place under the broiler—watch carefully to prevent burning.
Step 11: Serve warm and enjoy your cheesy pumpkin stuffed shells!

Tips & Variations

Try swapping spicy sausage for Italian sausage or ground turkey for a milder or leaner option.
Add a handful of chopped walnuts or toasted pecans to the filling for extra crunch and flavor.
If you can’t find Cabot cheeses, sharp cheddar and a good melting cheese like mozzarella work well too.
Use fresh sage if possible, but dried sage can be substituted—use about half the amount since dried herbs are more concentrated.

Storage

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 °F until warmed through to maintain texture. You can also freeze the stuffed shells before baking; thaw overnight in the fridge and bake as directed, adding a few extra minutes to the baking time if needed.

How to Serve

The image shows a white rectangular baking dish filled with stuffed pasta shells arranged in one layer. Each large yellow pasta shell is filled with a mixture of orange and green ingredients, likely a cheese and spinach filling, topped with melted white cheese that has turned golden brown in spots. The dish is garnished with small pieces of green herbs scattered on top. To the top left and right of the dish, there are two packets of cheddar cheese, one mostly red and white and the other blue and white. The dish sits on a white marbled surface with a beige cloth napkin partially visible on the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and offers convenience without compromising flavor or texture.

What can I use instead of broccolini?

Broccoli florets, spinach, or kale are great substitutes and will blend nicely with the savory filling.