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a casserole dish fresh out of the oven with pumpkin sausage stuffed shells.
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4.75 from 8 votes

Pumpkin Sausage Stuffed Shells

Fall is all about pumpkins, and these savory Pumpkin Sausage Stuffed Shells are definitely worth making. An incredibly comforting dish with a delicious pumpkin and sausage filling, and the most amazing creamy silky pumpkin sauce that encases every pasta shell.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dinner
Cuisine: American
Keyword: pumpkin sausage stuffed shells, pumpkin stuffed shells
Servings: 10
Calories: 670kcal

Ingredients

Filling

  • 1 pound Italian sausage casings removed
  • 1 cup ricotta cheese
  • 1 cup canned pumpkin
  • cup Parmesan cheese grated
  • 1 large egg
  • ½ teaspoon salt or to taste

Sauce

  • 3 tablespoons butter
  • 1 large onion chopped
  • 3 cloves garlic minced
  • ½ teaspoon nutmeg
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper or to taste
  • cup canned pumpkin
  • 2 cups heavy cream
  • 1 cup Parmesan cheese grated

Shells

Instructions

  • Prep the oven and cook the pasta: Preheat the oven to 400°F. Add the shells to a large pot of well salted boiling water and cook according to package instructions until they're al dente. Make sure to stir the shells often and keep an eye on them as they may stick together. Rinse well with cold water in a strainer.
  • Cook the sausage: Add the sausage to a large skillet and cook until browned, breaking it up into crumbles as it cooks. Transfer the sausage to a large bowl. Let it cool for 10 minutes.
  • Make the sauce: In the same skillet melt the butter then add the onion and cook for 3 minutes or until it softens. Add the garlic and cook for another 30 seconds until aromatic. Next, add the nutmeg, oregano, salt, pepper and stir. Add the pumpkin and heavy cream to the skillet, gently stir and bring to a boil. Reduce heat to low. Add the Parmesan cheese and season with salt and pepper as needed; stir until the sauce is smooth.
  • Make the filling: To the bowl with the sausage, add the ricotta, pumpkin puree, parmesan, egg, salt and mix everything together. Scoop it into a large freezer bag or piping bag. Snip the tip of the piping bag or corner of the freezer bag to a 1" diameter.
  • Assemble the shells: Pour half the sauce in a 9 x 13 inch casserole dish. Pipe each shell with about 1-2 tbsp of the cheese and pumpkin mixture and place in the casserole dish over the sauce. Pour the remaining sauce over the shells and top with mozzarella and Parmesan cheese. Bake for 20 to 25 minutes until bubbly, then broil for 2-5 minutes or until the cheese browns.
  • Finish the dish: Garnish with fresh sage and freshly cracked pepper.

Video

Notes

  1. Pasta is al dente is when it's chewy and firm, holding its whole shape in whatever sauce you put it in. 
  2. It's easier to grate cheese when it's first out of the fridge.
  3. To spice this up a bit, use a spicy sausage or add some red pepper flakes.
  4. To make this vegetarian, just omit the sausage.
  5. Store this pumpkin sausage stuffed shells in the refrigerator in an airtight container for 3-4 days.
  6. To freeze, place in an airtight container and freeze for 3 to 4 months.

Nutrition

Serving: 1serving | Calories: 670kcal | Carbohydrates: 30g | Protein: 28g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1126mg | Potassium: 394mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7589IU | Vitamin C: 4mg | Calcium: 500mg | Iron: 2mg