Cheesy Pumpkin Spicy Sausage Shells (Print)
Jumbo shells stuffed with spicy sausage and broccolini, baked in a savory pumpkin cheese sauce for a cozy Fall meal.
# What You'll Need:
01 -
12 ounces (340 g) jumbo pasta shells
→ Filling
02 -
1 pound (454 g) fresh spicy sausage, casing removed
03 -
1 cup (237 g) chopped broccolini
→ Cheesy Sauce
04 -
16 ounces (454 g) pumpkin puree
05 -
¼ cup (59 ml) water
06 -
¼ cup (62 g) whole milk ricotta cheese
07 -
½ teaspoon ground nutmeg
08 -
½ cup (118 g) Cabot Mac 'n Cheese shredded cheese, plus extra for topping
09 -
½ cup (57 g) freshly shredded Cabot Seriously Sharp cheddar cheese, plus extra for topping
10 -
4 sage leaves, roughly chopped
11 -
Salt and pepper, to taste
# How to Make It:
01 -
Have a 9x13-inch oven-safe casserole dish ready.
02 -
Bring a large pot of water to a boil and cook the pasta shells for 7 minutes. While cooking, prepare a bowl of ice water. Once done, drain and place pasta in the ice water. Set aside.
03 -
In a skillet over medium-high heat, brown and crumble the sausage. Add broccolini and cook for 5 minutes until softened. Remove mixture and set aside in a bowl to cool.
04 -
In the same skillet over medium-low heat, combine pumpkin puree, water, ricotta, and nutmeg. Stir and heat until bubbly. Reduce heat, then add Cabot Mac 'n Cheese shredded cheese, Cabot Seriously Sharp cheddar, sage, salt, and pepper. Stir until cheese melts and the sauce is smooth. Remove from heat.
05 -
Preheat oven to 375°F (191°C).
06 -
Pour ½ cup of sauce into the casserole dish. Reserve ¼ cup of sauce. Mix the rest of the sauce with the sausage and broccolini. Remove pasta shells from ice water, shake off excess water, and stuff with the sausage mixture. Arrange stuffed shells in the casserole dish.
07 -
Pour reserved sauce over the shells. Sprinkle with additional shredded cheese. Bake for 15-20 minutes until bubbly and cheese is melted. Optionally, broil for additional crispiness.
08 -
Serve warm and enjoy!