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Nothing says cozy Autumn dinner like these Cheesy Pumpkin and Spicy Sausage Stuffed Shells. Creamy pumpkin cheese sauce wraps around jumbo shells loaded with broccolini and sausage for a dish that has become my go-to comfort meal when the leaves start to fall.
I discovered this recipe when craving a hearty baked pasta but wanting something beyond tomato sauce. It transported my family right to our favorite fall gatherings the first time I made it.
Ingredients
- Jumbo pasta shells: These sturdy shells are perfect for stuffing and hold up well while baking. Look for brands labeled as jumbo for easier filling
- Fresh spicy sausage: Quality sausage infuses every bite with bold flavor. Choose one with a kick or mild if preferred
- Chopped broccolini: Adds texture and a pop of green. Choose firm bright stalks with no wilting
- Pumpkin puree: Brings sweetness and creamy body. Go for pure pumpkin not pie mix for best results
- Whole milk ricotta cheese: Lends silkiness and richness be sure to use whole milk for fullness
- Ground nutmeg: Elevates the pumpkin flavor with warm spice. Freshly ground is wonderful if you have it
- Cabot Mac n Cheese shredded cheese: Expert blend for melty cheese flavor. You can use any favorite finely shredded blend
- Cabot Seriously Sharp cheddar cheese: For extra tang and depth. Grate it fresh for best melt
- Fresh sage leaves: A hint of earthiness and aroma. Use soft fresh leaves not dried for brightest flavor
- Salt and pepper: Adjust for balance
- Water: Helps loosen the sauce for smooth texture
Step-by-Step Instructions
- Prepare the Pasta:
- Bring a large pot of water to a boil. Cook the jumbo pasta shells for seven minutes they should be slightly underdone. While the pasta cooks fill a large bowl with ice water. When done drain and place the pasta into the cold water to stop the cooking. Set aside
- Cook Filling:
- Heat a large skillet over medium-high. Add the sausage and break it into crumbles letting it brown fully. Mix in the broccolini and cook together for about five minutes until the broccolini is just tender. Remove everything to a bowl to cool
- Make Cheesy Pumpkin Sauce:
- In the same skillet over medium-low heat combine the pumpkin puree water ricotta and nutmeg. Stir well and let it start to bubble gently. Lower the heat and add the shredded cheeses fresh sage salt and pepper. Keep stirring until the cheese is melted and the sauce is smooth. Take off the heat
- Assemble Shells:
- Preheat oven to 375 degrees Fahrenheit. Spread about one half cup of sauce into the bottom of your casserole dish. Save out another quarter cup of sauce for the topping. Mix the rest of the sauce into your cooled sausage and broccolini bowl
- Stuff and Arrange:
- Remove a shell from the ice water shaking off excess. Spoon sausage filling into the shell and nestle stuffed shells into the casserole dish. Continue until all filling is used
- Top and Bake:
- Drizzle the leftover sauce over the shells and finish with extra shredded cheese. Bake for 15 to 20 minutes until hot and bubbly with melted cheese. For golden crisp tops broil for a minute or two but keep your eye on it
- Serve:
- Scoop the shells onto plates and enjoy them warm
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The sharp cheddar in this recipe brings a tangy kick that brightens the whole dish. I love watching my family dig in on chilly nights—my kids now call this their celebration dinner
Storage Tips
Leftovers keep well in an airtight container for up to three days in the refrigerator. You can also freeze portions tightly wrapped and reheat them gently in the oven. Adding a splash of milk or cream before reheating keeps things saucy
Ingredient Substitutions
Broccolini can be swapped for spinach kale or chopped broccoli. If you do not have fresh sage try thyme or a sprinkle of rosemary. Use sweet Italian sausage if spice is not your thing or your favorite plant-based sausage for a vegetarian version
Serving Suggestions
Pair these stuffed shells with a crisp green salad or roasted vegetables for a complete meal. Garlic bread is always welcome at our table. For holiday gatherings this dish shines as a comforting main
Cultural and Historical Notes
Pumpkin and sage are classic autumn flavors in both Italian and American kitchens. Pasta shells stuffed with cheese and meat are a beloved staple in Italian-American comfort food and the pumpkin cheese sauce nods to seasonal harvest traditions
Recipe FAQs
- → How do I keep stuffed shells from tearing?
Cook pasta until just al dente, then cool in ice water to prevent overcooking and tearing while stuffing.
- → Can I substitute the sausage?
Yes, use mild sausage, ground turkey, or a plant-based alternative according to your preference.
- → How can I make the sauce creamier?
Increase the ricotta or add a splash of heavy cream for a richer, creamier texture in the pumpkin sauce.
- → Is it possible to prepare this dish ahead?
Assemble the stuffed shells and sauce a day ahead and refrigerate; bake when ready to serve.
- → What can I serve alongside?
Pair with a simple green salad or roasted vegetables for a balanced autumn-inspired meal.