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Pumpkin Pesto Cheese Stuffed Shells

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Craving something warm and comforting with a little fall flair?

These Spicy Pumpkin and Pesto Cheese Stuffed Shells are the perfect blend of rich, creamy pumpkin sauce, savory chicken sausage, and gooey cheese—all packed into jumbo pasta shells.

It’s a cozy, cheesy pasta dish that will make your taste buds sing and your kitchen smell like autumn!

For the Spicy Pumpkin Sauce

  • Ground Spicy Italian Chicken Sausage – Adds flavor and a bit of spice to the sauce.
  • Red Bell Pepper – Provides a fresh, sweet flavor to balance the spiciness.
  • Pumpkin Puree – The star ingredient, giving the sauce its creamy texture and fall-inspired flavor.
  • Chicken Broth – Add depth and richness to the sauce without the alcohol.
  • Whole Milk – Helps create a creamy base for the sauce.
  • Dried Oregano – Adds an herby, aromatic flavor.
  • Crushed Red Pepper Flakes – Gives the sauce a spicy kick.
  • Kosher Salt and Pepper – Used to season and enhance all the flavors in the sauce.

For the Cheese Stuffed Shells

  • Jumbo Pasta Shells – The vessel that holds all the creamy cheese goodness.
  • Whole Milk Ricotta Cheese – Provides a creamy and slightly sweet base for the stuffing.
  • Shredded Fontina Cheese – Melts beautifully to give a rich, cheesy flavor.
  • Basil Pesto – Adds fresh, herby notes to the cheese filling.
  • Mozzarella – Torn mozzarella pieces top off the shells, creating a cheesy, golden finish.

For Assembly

  • Fresh Basil – To garnish the dish and add a pop of color and freshness.

Spicy Pumpkin and Pesto Cheese Stuffed Shells

This cozy fall dish features jumbo pasta shells stuffed with a creamy ricotta, fontina, and pesto cheese blend, then smothered in a spicy pumpkin sauce.
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Course: Main Course
Cuisine: Italian / Fall-inspired
Keyword: Cheese Stuffed Shells
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8

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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 chicken broth
  • 1 cup whole milk
  • 2 teaspoons dried oregano
  • 1 pinch crushed red pepper flakes
  • Kosher salt and pepper to taste
  • 1 pound jumbo pasta 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 cheese, torn
  • Fresh basil for garnish
Instructions:
Instructions:
  1. Preheat the oven to 350°F. Lightly grease a 9×13 inch baking dish or a similar-sized dish.
  2. Prepare the spicy pumpkin sauce:
    • In a large pot, heat the olive oil over high heat. Once hot, add the ground chicken sausage. Cook for 5-8 minutes, browning the sausage on all sides.
    • Reduce the heat to low and add the chopped red bell pepper, pumpkin puree, chicken broth, milk, oregano, crushed red pepper flakes, and a pinch of salt and pepper. Simmer the sauce for about 15 minutes, or until it thickens slightly. Taste and adjust the seasoning as needed.
  3. Cook the pasta:
    • Meanwhile, bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente, according to the package directions. Drain and set aside.
  4. Prepare the cheese mixture:
    • In a medium bowl, combine the ricotta cheese, shredded fontina cheese, and 1/2 cup of pesto.
  5. Assemble the stuffed shells:
    • Spoon 3/4 of the pumpkin sauce into the bottom of the prepared baking dish.
    • One at a time, stuff each pasta shell with about 1 tablespoon of the cheese mixture. Arrange the stuffed shells in the dish as you go.
    • Pour the remaining pumpkin sauce over the shells and drizzle the remaining 1/4 cup of pesto over everything. Top with torn mozzarella cheese.
  6. Bake:
    • Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and lightly browned on top.
    • Let the dish cool for about 5 minutes before serving.
    • Garnish with fresh basil and enjoy!
Notes:
  • For a vegetarian version, simply omit the chicken sausage and increase the crushed red pepper flakes for more heat if desired.
  • If you'd like to prepare the dish in advance, complete all steps up until the final baking. Let it cool, then refrigerate until you're ready to bake and serve.
 
Nutrition
Calories: 665.6 kcal | Carbohydrates: 49.5 g | Protein: 26.6 g | Fat: 34.9 g | Saturated Fat: ~20.5 g | Cholesterol: ~95 mg | Sodium: ~800 mg | Potassium: ~650 mg | Fiber: ~4 g | Sugar: ~6 g | Vitamin A: ~3000 IU | Vitamin C: ~10 mg | Calcium: ~400 mg | Iron: ~2.5 mg
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  1. Can I use store-bought pesto instead of making my own?
     Absolutely! Store-bought pesto works just as well and saves you time without compromising the flavor of the dish.
  2. How can I make the pumpkin sauce thicker?
     If your sauce is too runny, simply let it simmer for a little longer on low heat until it thickens to your desired consistency.
  3. Can I prepare the stuffed shells in advance?
     Yes, you can assemble the stuffed shells a day ahead! Just cover the dish tightly and refrigerate. Bake when you’re ready to serve.
  4. Is there a vegetarian version of this recipe?
     Definitely! Simply omit the chicken sausage and add extra crushed red pepper flakes to keep the heat level up. You won’t miss the meat!
  5. Can I freeze the assembled shells for later?
     Yes! Prepare the dish up to the baking stage, wrap tightly, and freeze. When you’re ready, let it thaw in the fridge overnight before baking.

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