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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.
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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…
Anyway, moving on to this pasta.
I was inspired to create these pumpkin ricotta 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.
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 sprinkle with mozzarella and bake until the pasta is golden and the cheese has melted.
Hello to cheesy, pumpkiny pasta perfection.
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!
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
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 pound ground spicy Italian 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
- kosher salt and pepper
- 1 pound jumbo shells
- 16 ounces (about 2 cups) whole milk ricotta cheese
- 2 cups shredded fontina cheese
- 3/4 cup basil pesto, homemade or store bought
- 8 ounces mozzarella, torn
- fresh basil, for serving
Instructions
- 1. Preheat the oven to 350 degrees F. Lightly grease a 9×13 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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made this for dinner tonight and it was delicious! My 1 year old gobbled it up! Every piece lol. What a perfect, cozy fall dish. Thanks for the for all of the great recipes!
Thank you, Krystal!! I am really glad this recipe turned out so well for you! xTieghan
Omg! Made this tonight and it was one of the best things I’ve ever cooked! Thank you! My boyfriend loved it too! Do you think you could adapt the sauce to be more like a stew to serve with a grilled cheese (his idea, lol)?
Hey Brandi,
I am so glad you both enjoyed the recipe! Lol I have tried that out but you could certainly give it a whirl. Please let me know if you have any other questions! xTieghan
This recipe was amazing!! I ended up making lasagna roll ups instead of using jumbo shells (3 stores near me were out of jumbo shells!?!) and it still turned out great. Just wanted to let everyone know that this could be an option if you find yourself in the same predicament. 🙂 Thanks!!
I am so glad this still turned out so well for you, Sharon!! Thank you so much for trying it! xTieghan
I don’t have shells but have lasagna noddles. Would this work as a lasagna dish instead?
Hey Helen,
You could do lasagna roll ups! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last night it was fantastic! It came together with ease and tasted like I spent the entire day preparing this. It is now in my ‘go to’ recipe collection. ❤️
Thank you Wendy! I am really glad you enjoyed this! xTieghan
This meal was fantastic! Loved the cheese pesto mixture in the shells. Will make again and add more pumpkin to the sauce I think!!!
Thank you so much Meghan! I am really glad this turned out so well for you! xTieghan
Hi! I want to make this on a Wed. to serve on Friday, due to timing that’s all I got. You said we can make everything up until baking ahead of time- will the flavors/everything hold from Wed to Friday when I would actually bake it? This looks AMAZING and I can’t wait! 🙂
Hey Misty,
That will be fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Any suggestions on making this ahead? Could I stuff the shells and keep them in the fridge? Then make the sauce when I’m ready for dinner?
Hey Austin,
Yes that is fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Was very good but had to adjust the sauce a little. Felt the vodka overpowered the sauce somewhat. Added more pumpkin and a little butter and Parmesan cheese, along with a little water to thin sauce out. That helped quite a bit. Overall a good recipe!
Thank you so much Terry! I am really glad this recipe turned out so well for you! xTieghan
50% of our household thought this was disgusting and 50% liked it. Dunno what to say…
Hi Alyssa! I am sorry to hear that! Is there anything I can help with? xTieghan
Call me a novice but stuffing those shells easily took me 25 minutes. Great recipe. But timing the chef is far different than timing yourself following the recipe first go.
Hi! I am sorry it took longer than expected! I am really glad you enjoyed these though! Please let me know if there is anything I can help with! xTieghan
Wjayvis the substitute for vegetarians for the chicken inbthw sauce,pls do publish such notes in your recipe ,makes it easier for us,thxs ,waiting to make it
I hope you love this! Thank you! xTieghan
This recipe was seriously amazing and so easy to make! I was looking for the perfect, comforting fall dish and THIS was it. I reheated for leftovers the next day and it was even better. The mozzarella on top is a must and I added fresh basil and paired with a salad and fresh french bread. So so good!
I am so glad this turned out so well for you, Daisy! Thank you so much for trying this! xTieghan
Hi. Will mince meat work? I’m from the Netherlands and italian spicey chicken sausage is nowhere tot be found.
Hey Chantalle,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tried this tonight. It was delicious!!
Thank you so much Crystal! I am really glad this turned out so well for you! xTieghan