This post may contain affiliate links, please see our privacy policy for details.
Pumpkin Cheese Stuffed Shells Bolognese Bake…the perfect warming dinner to welcome the start of autumn. It’s the coziest pumpkin pasta bake! Jumbo pasta shells stuffed with pumpkin, cheese, and fresh sage. Then baked in a spicy Bolognese style red sauce that’s saucy, a touch spicy, creamy, and so delicious! This is a great fall pasta to serve any night of the week, or for your next gathering with family or friends.
And just like that, we have our very first pumpkin recipe of the fall season! Did I think the first pumpkin recipe would be a savory one? No, but it’s ok because we have something sweet coming tomorrow. You guys, I am so excited it’s fall!
I touched on this a bit yesterday, but this fall feels even more special than years past. I think we can all agree that this year has been weird, to say the least. It started out amazing with the HBH Super Simple cookbook tour still going strong and then things just, ahh…went weird. And at times definitely difficult. But hopefully we’re all making it through. And because of the very bizarre year we’ve had, this fall just feels like it’s going to be good.
I’m excited to actually be home this fall and not traveling from one place to the next. Sure I love a busy fall travel season, but I can also love a fall cozied-up at home even more. So you see, my mind is full of so many cozy fall recipes…including plenty of new pumpkin recipes.
And it’s all starts with this bolognese bake.
The story.
Oh, this bake. It started out as something completely different, but somehow, someway, my mind turned it into this delicious bake you’re looking at today.
Originally there was no pumpkin, no pasta shell noodles, and instead, there was really just Bolognese sauce baked with pasta. But guys, this felt boring. It needed something more. Something to make it special enough for this time of year (yes, I’m cheesy, go with me on this). So then I kept thinking…and thinking. Once I really start to think on a recipe, there’s just no stopping my brain.
I toss around idea after idea until I land on something I LOVE.
After a good amount of thinking, I finally came to this bake. It’s nothing close to your average pasta bake, but it sure is delicious.
The details.
This one is simple. But you do need some time to allow the sauce to simmer, and then for the pasta to bake. No more than an hour though, so this still makes for a great weeknight dinner.
To start, make the spicy, saucy, creamy, Bolognese sauce. This sauce is so good. Actually, in my dad’s words, “THIS SAUCE IS SO GOOD”. That’s coming from a man who’s constantly telling me he does not like meat sauces. So you should know…this one is special. It’s a simple mix of ground chicken (or ground beef), herbs, and spices. The key is to use a touch of fennel seeds and a bit of smoky paprika to really add some flavor. Next toss in some jarred tomatoes and a splash of white wine. Then let the sauce simmer for a bit to thicken up.
While the sauce simmers, make the stuffed shells. These sells are almost too good…warming pumpkin, fontina cheese, and fresh chopped sage. All stuffed into a pasta shell. Nothing not to love here.
I also added a little crumbled blue cheese, which I love. But if you’re one of those people who despise blue cheese, just omit it.
Ok, next, snuggle the pumpkin stuffed shells right into the Bolognese sauce, then top with provolone, 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. That is a bold statement, but you guys, these stuffed shells are the perfect fall comfort food. Every last bite is a delicious one. My whole family really loved this meal.
I know it may seem a little odd to use pumpkin in such a savory way, but go with me on this one. The pumpkin lends a creaminess to the stuffed shells while providing a hint of both sweetness and autumn flavors. And when paired with that hearty Bolognese sauce?
Beyond delicious! Please give this one a try! You’ll love it, and your family will love you for making it!
Looking for other fall pasta recipes? Here are a few ideas:
Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta
Butternut Squash Pasta Carbonara with Rosemary Bacon
Slow Cooker Red Wine Sunday Ragù Pasta
Brown Butter Brussels Sprout and Bacon Ravioli
Lastly, if you make this pumpkin cheese stuffed pasta shell bolognese bake, 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 tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pumpkin Cheese Stuffed Pasta Shell Bolognese Bake
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 3/4 pound lean ground chicken or beef
- 2 cloves garlic, minced or grated
- 1 tablespoon dried oregano
- 2 teaspoons fennel seed
- 2 teaspoons smoked paprika
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 1 (24 ounce) jar marinara sauce
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 pound jumbo shells
- 1 (14 ounce) can pumpkin pureé
- 2-3 cups shredded fontina cheese
- 1/4 cup crumbled blue cheese, (optional)
- 2 tablespoons chopped fresh sage
- 1/4 teaspoon ground nutmeg
- 1/2 cup provolone cheese, cubed
Instructions
- 1. Preheat the oven to 400 degrees F. Lightly grease a 9x13 inch baking dish or a dish of similar size.2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the onion and cook 3-5 minutes. Add the meat, garlic, oregano, fennel, paprika, red pepper flakes, and a pinch each of salt and pepper. Cook until browned all over, about 5 minutes. Reduce the heat to low, add the marinara and wine. 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 pumpkin, fontina, blue cheese (if using), sage, nutmeg, and a pinch each of salt and pepper. 5. To assemble, spoon 3/4 of the Bolognese sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the pumpkin cheese mix into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining Bolognese sauce over top of the shells. Add the provolone. 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. Serve topped with fresh oregano.
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.
This was sooooo good!! I made it with mild italian sausage instead of hamburger and reduced some of the spices, it was seriously delicious! I had girlfriends over and they both asked for the recipe! Definitely two new Half Baked Harvest fans! I also shared it with all of my foodie neighbors! Love all of your recipes and cannot wait to make more!
Thank you so much Noelle! I am really glad this turned out so well for you! xTieghan
Can’t wait to make this! If I’m making a day ahead should I put in fridge or would it be better to freeze?
Hey Lois,
if it is just one day in advance, I would keep it in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan
You did it again. Made this for dinner tonight and was a big hit. Pumpkin has such a subtle flavor The nutmeg and sage really bring it out.
Really delicious!
Thank you so much David! I am so glad this turned out so well for you! xTieghan
So tasty and easy! I added celery and carrots for more of a rustic traditional bolognese while using a store bought marinara. Don’t skip the blue cheese-IMO Definitely making this again. ?
So tasty and easy! I added celery and carrots for more of a rustic traditional bolognese while using a store bought marinara. Don’t skip the blue cheese-IMO
Thank you Glenda! I am so happy this turned out so well for you! xTieghan
It was hard to find jumbo shells near me. I’m doing lasagna rolls instead. What can I do with the leftover pumpkin cheese mix? Any ideas?
Hey Brenda,
I would save it for another pasta or use it on pizza! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan..just wanted to tell you I made this on Saturday and it was so good! Had tons of compliments on it..Leftovers were very good too! I have given you 5 stars!
That is so amazing to hear! Thank you Colleen! xTieghan
Planning to make this this week! Do you think I could use Gouda cheese instead of Fontina?
Hey Char,
Sure Gouda would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
SO good!!! I couldn’t find pasta shells anywhere so I ended up making it more like baked ziti and it came out still so yummy! My husband thought it was going to be gross, he was like “you can’t mix squash and cheese!” ? To his surprise even he thought it was really good. The perfect mix of familiar Italian flavors and familiar Fall flavors mixed in a perfect way. I think this would be a really good dish to make when family is here for the holidays, pre Thanksgiving. I’ve never made an HBH dish I didn’t like yet!
Wow yes! I am really glad this turned out so well for you both, Andrea! Thank you for trying it! xTieghan
I made this but used rigatoni that I stuffed with a 1/4 teaspoon because I couldn’t find jumbo shells – time consuming but worked perfectly and was still very delicious! I followed the recipe exactly otherwise, but used beyond meat hot Italian sausages as my meat as I am vegetarian. A++ fall recipe!
Amazing! I am really glad this recipe turned out so well for you, Andrea! Thank you! xTieghan
Wow. The bolognese sauce is 100. The pumpkin stuffing is 100. The two of them together? Perfection. I didn’t use fennel or the bleu cheese, and used sav blanc for the wine. 1 box of jumbo shells was plenty for me! My husband who isn’t huge on pumpkin could not get over how good it was. Super easy to put together. 10/10 would recommend and make again!
I am so happy you loved this recipe, Carrie! Thank you so much for trying this one! xTieghan
Love everything about this! I used my kabocha and acorn squash from my garden. Unfortunately my sage plant dried up and I had to substitute with sage powder. The dish was good, but I think the fresh sage really would have put it in the 5 star category. I’ll have to make again when I grow more sage thank you for another great recipe!
Hi Teresa! Thank you for trying this! I hope you enjoy it more with fresh sage! Is there anything else I can help with? xTieghan
Can you use red wine instead of white?
Hey Katie,
Yes, totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you think it would be as good if I leave out the wine? I just don’t routinely cook with wine so I just don’t want the extra trip to the liquor store/wasted wine left over ?
Hey Nicole,
Totally fine to omit the wine, I would use chicken broth in its place. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Really yummy recipe! The seasoning in the sauce is really nice and the pumpkin is subtle which I liked. Loved the blue cheese. I’ll add more next time.
Only negative for me is that there wasn’t enough filling for the amount of shells specified so I ended up with a bunch of extra shells. Next time I think I’ll use 50-75% of the shells recommended. Really nice other than that!
Thank you for trying this Gill! I am really glad it turned out well for you!! xTieghan