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This Pumpkin and Pesto Cheese Stuffed Shells is for nights when you’re craving Italian, but you’re also craving fall flavors. Jumbo pasta shells stuffed with a basil pesto and ricotta cheese mixture. Then baked in a spicy pumpkin vodka sauce that’s creamy and so delicious! This is a great fall pasta to serve any night of the week, or for your next Saturday night dinner party.

overhead photo of Spicy Pumpkin and Pesto Cheese Stuffed Shells in skillet

Can you guys tell that I’ve entered full on comfort food mode over here?

I know it’s only October and all, but with our major snowfall this week (if you follow on Instagram you saw all the photos) I really cannot stop these comfort food cravings. When it’s cold all I want to make is butternut squash pasta, homemade curries, noodle soup, and homemade pumpkin butter.

So, all the best fall food.

I have to say, even though I think it’s WAY too early for snow, I’m loving the coziness it brings. As well as the excuse to stay warm inside all day. I swear the chill in the air, and the snow on the ground, makes cooking even more enjoyable for me. Which is nice considering that I’ve been spending almost all my time in the kitchen lately.

But then I do kind of miss the fall leaves…

Spicy Pumpkin and Pesto Cheese Stuffed Shells in skillet before baking

Anyway, moving on to this pasta.

I was inspired to create these pumpkin stuffed shells after making this pasta last year and loving it so. This is kind of the fall version of that pasta dish, and as you can guess, it’s a new go-to for me.

This easy recipe uses a lot of pantry staple ingredients. And while it does take some time, it’s still very easy to make and comes together in just about an hour.

overhead close up photo of Spicy Pumpkin and Pesto Cheese Stuffed Shells

The details.

To start, make the spicy pumpkin vodka sauce. This is just a mix of spicy ground chicken sausage, pumpkin puree, vodka, and spices. I love using chicken sausage as it adds so much flavor. It also means you don’t have to add extra ingredients like onions and garlic to the sauce. One note, I prefer using lean chicken over pork sausage, which can be a little too greasy sometimes.

While the sauce simmers, make the stuffed shells. These are the almost too good…fresh ricotta, fontina cheese, and basil pesto, all stuffed into a pasta shell? Nothing not to love here.

Snuggle the cheese stuffed shells right into the spicy pumpkin vodka sauce, then top with mozzarella and bake until the pasta is golden and the cheese has melted.

Hello to cheesy, pumpkiny pasta perfection.

overhead photo of Spicy Pumpkin and Pesto Cheese Stuffed Shells

This is one of the best dishes to come out of my kitchen as of late, and that’s saying A LOT since I’ve been cooking A LOT.

I know it may seem a little odd to use pumpkin in such a savory way, but go with me on this one. It lends a creamy texture to the sauce while providing a hint of both sweetness and autumn flavors.

Just give it try. I know you guys will all love it!

close up photo Spicy Pumpkin and Pesto Cheese Stuffed Shells with spoon in skillet

Watch the How To Video:

If you make this pumpkin and pesto cheese stuffed shells please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Spicy Pumpkin and Pesto Cheese Stuffed Shells

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 1388 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Instructions

  • 1. Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish or dish of similar size.
    2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the bell pepper, pumpkin, vodka, milk, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
    3. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.
    4. In a medium bowl, combine the ricotta, fontina, and 1/2 cup pesto. 
    5. To assemble, spoon 3/4 of the pumpkin sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining pumpkin sauce over top of the shells and then drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.
    6. Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil. Enjoy!

Notes

*If you'd like to make this vegetarian, no problem, just omit the chicken sausage and use a little more crushed red pepper flakes for heat, if you'd like.
*To make the pasta ahead, just do everything up until the final baking, cool, and store in the fridge until ready to serve!
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Comments

  1. 4 stars
    I liked this recipe especially with the pesto! but my sauce came out bland not sure if it was because I used homemade pumpkin puree, I added some cumin, cinnamon, garlic, and onion to the sauce

    1. Hi Eva,
      Thanks for giving this recipe a try and sharing your feedback! Sounds like your sauce just needed to simmer longer to thicken. I hope this helps for next time! xT

  2. Want to make this for Wednesday night. Can I make it Tuesday morning and keep it in the fridge until I bake it?

    1. Hi Maribeth,
      You bet, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xT

  3. 1 star
    1-A cup of milk and pumpkin with some vodka didn’t make nearly enough sauce for a pound of shells in my opinion.
    2- two teaspoons of dried oregano is far too much and ruined this dish in my opinion.

  4. 5 stars
    Hi Tieghan,
    I want to bring this to a potluck. If I triple the recipe can I bake it in a 9 quart dutch oven? Should I change the oven temp or bake time at all? Thanks!

    1. Hi Lucia! You might have to increase the bake time slightly if you triple the recipe! Let me know how it turns out! xT

  5. 5 stars
    Made this tonight and really liked it! I only used 12 oz of pasta, as that was the only size I could find and I think it worked fine. Do you think it would work if I reduce the amount of cheese a bit and add spinach to the pasta filling?

  6. Made this two weeks ago for my dad and it was a HUGE hit. Making it again this week for my Grandmothers 97th Birthday!

  7. 5 stars
    Once again your recipe is amazing and easy to follow. The flavors are incredible. I will say—we don’t do alcohol so I am sure the boozy one is a bit more flavorful. Even with the chicken stocks substitute, we loved it. Thanks for being you

  8. 5 stars
    I made this tonight exactly as written. My husband and teenage boys loved it! Thank you, Tieghan, for another yummy recipe!

    1. Hey Tiffany,
      Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT