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Cheesy Pumpkin Stuffed Pasta

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★★★★★

4.8 from 241 reviews

This comforting Cheesy Pumpkin stuffed pasta recipe combines jumbo pasta shells filled with a savory spicy sausage and broccolini mixture, all enveloped in a creamy pumpkin and ricotta cheese sauce. Topped with shredded cheddar cheeses and baked to bubbly perfection, this dish is a delightful twist on traditional stuffed shells, perfect for autumn meals or cozy dinners.

Ingredients

Scale

Pasta

  • 12 ounces jumbo pasta shells

Filling

  • 1 pound fresh spicy sausage (casing removed)
  • 1 cup chopped broccolini

Sauce

  • 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

  1. Prepare casserole dish: Have a 9×13-inch oven-safe casserole dish ready for assembling the stuffed shells later.
  2. Cook pasta shells: Bring a large pot of water to a boil and cook the jumbo pasta shells for 7 minutes until al dente. Prepare a large bowl of ice water, then drain the pasta and plunge it into the ice water to stop cooking. Set aside.
  3. Cook sausage and broccolini: Heat a large skillet over medium-high heat and add the sausage. Brown it while breaking it into smaller pieces. Add the chopped broccolini and cook until softened, about 5 minutes. Remove from heat and transfer the mixture to a bowl to cool.
  4. Make pumpkin cheese sauce: Using the same skillet over medium-low heat, add pumpkin puree, water, ricotta cheese, and ground nutmeg. Stir to combine and cook until bubbly. Reduce heat to medium-low, then stir in both shredded cheeses, sage, salt, and pepper until cheese is melted and sauce is smooth. Remove from heat.
  5. Preheat oven: Set oven to 375°F (191°C) to prepare for baking the assembled shells.
  6. Prepare casserole base: Pour approximately 1/2 cup of the pumpkin cheese sauce into the bottom of the casserole dish and set aside.
  7. Combine filling with sauce: Reserve 1/4 cup of sauce, then add the remaining sauce to the cooled sausage and broccolini mixture, stirring well to combine.
  8. Stuff pasta shells: Remove pasta shells from ice water and gently shake off excess liquid. Using a spoon, fill each shell with the sausage and broccolini mixture. Arrange the stuffed shells in the casserole dish over the sauce base.
  9. Add remaining sauce and cheese topping: Pour the reserved sauce roughly over the stuffed shells. Sprinkle additional shredded Cabot Mac ‘n Cheese and Seriously Sharp cheddar cheese on top.
  10. Bake: Place casserole in the preheated oven and bake for 15-20 minutes, until the sauce is bubbly and cheese topping is melted. Optionally, broil for a few minutes to achieve a golden brown and crispy cheese topping—watch closely to prevent burning.
  11. Serve: Remove from oven and serve warm. Enjoy your delicious cheesy pumpkin stuffed shells!

Notes

  • Make sure not to overcook the pasta shells initially as they will continue cooking during baking.
  • Using spicy sausage adds a nice kick, but you can substitute with mild sausage if preferred.
  • Broccolini can be replaced with spinach or kale for a different green vegetable variation.
  • Adjust seasoning with salt and pepper according to taste before baking.
  • If you want a deeper sage flavor, try infusing the sauce with whole sage leaves and removing them before filling the shells.
  • Store any leftovers covered in the refrigerator for up to 3 days; reheat in the oven for best texture.

Keywords: cheesy pumpkin pasta, stuffed shells, pumpkin pasta recipe, pumpkin and sausage pasta, autumn pasta dish, baked pasta shells, Cabot cheese recipes

Find it online: https://deliciousdishspot.com/cheesy-pumpkin-stuffed-pasta/