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This Pumpkin and Pesto Cheese Stuffed Shells is for nights when you’re craving Italian, but you’re also craving fall flavors. Jumbo pasta shells stuffed with a basil pesto and ricotta cheese mixture. Then baked in a spicy pumpkin vodka sauce that’s creamy and so delicious! This is a great fall pasta to serve any night of the week, or for your next Saturday night dinner party.
Can you guys tell that I’ve entered full on comfort food mode over here?
I know it’s only October and all, but with our major snowfall this week (if you follow on Instagram you saw all the photos) I really cannot stop these comfort food cravings. When it’s cold all I want to make is butternut squash pasta, homemade curries, noodle soup, and homemade pumpkin butter.
So, all the best fall food.
I have to say, even though I think it’s WAY too early for snow, I’m loving the coziness it brings. As well as the excuse to stay warm inside all day. I swear the chill in the air, and the snow on the ground, makes cooking even more enjoyable for me. Which is nice considering that I’ve been spending almost all my time in the kitchen lately.
But then I do kind of miss the fall leaves…
Anyway, moving on to this pasta.
I was inspired to create these pumpkin ricotta stuffed shells after making this pasta last year and loving it so. This is kind of the fall version of that pasta dish, and as you can guess, it’s a new go-to for me.
This easy recipe uses a lot of pantry staple ingredients. And while it does take some time, it’s still very easy to make and comes together in just about an hour.
The details.
To start, make the spicy pumpkin vodka sauce. This is just a mix of spicy ground chicken sausage, pumpkin puree, vodka, and spices. I love using chicken sausage as it adds so much flavor. It also means you don’t have to add extra ingredients like onions and garlic to the sauce. One note, I prefer using lean chicken over pork sausage, which can be a little too greasy sometimes.
While the sauce simmers, make the stuffed shells. These are the almost too good…fresh ricotta, fontina cheese, and basil pesto, all stuffed into a pasta shell? Nothing not to love here.
Snuggle the cheese stuffed shells right into the spicy pumpkin vodka sauce, then sprinkle with mozzarella 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, and that’s saying A LOT since I’ve been cooking A LOT.
I know it may seem a little odd to use pumpkin in such a savory way, but go with me on this one. It lends a creamy texture to the sauce while providing a hint of both sweetness and autumn flavors.
Just give it try. I know you guys will all love it!
Watch the How To Video:
If you make this pumpkin and pesto cheese stuffed shells please 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 also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Pumpkin and Pesto Cheese Stuffed Shells
Servings: 8
Calories Per Serving: 1388 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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 vodka
- 1 cup whole milk
- 2 teaspoons dried oregano
- 1 pinch crushed red pepper flakes
- kosher salt and pepper
- 1 pound jumbo 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, torn
- fresh basil, for serving
Instructions
- 1. Preheat the oven to 350 degrees F. Lightly grease a 9×13 inch baking dish or dish of similar size.2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the bell pepper, pumpkin, vodka, milk, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. 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 ricotta, fontina, and 1/2 cup pesto. 5. To assemble, spoon 3/4 of the pumpkin sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining pumpkin sauce over top of the shells and then drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella. 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. Cool 5 minutes before serving. Serve with fresh basil. Enjoy!
Notes
*If you’d like to make this vegetarian, no problem, just omit the chicken sausage and use a little more crushed red pepper flakes for heat, if you’d like.
*To make the pasta ahead, just do everything up until the final baking, cool, and store in the fridge until ready to serve!
This post was originally published on October 10, 2018
This looks delicious! Do you think it’s OK to nestle the stuffed shells into the pan you make the sauce in in steam of transferring everything to another dish?
Hi Corey! Yes that would be just fine to keep them in the same pan. Less dishes! Let us know if you have any other questions. Hope you enjoy this recipe! X Kelly
I made this dish for our monthly girls night and everyone loved it. My husband came home later that night and ate the leftovers, came upstairs and woke me up out of a dead sleep to say, “That pasta was amazing!” it was a big hit. Love your recipes, site, and vibe.
I am so glad everyone loved this recipe, Laura! Thank you so much! xTieghan
The cheese filling was out of this world. I was hoping to love this dish but just didn’t like the sauce at all. Still love the site and will be coming back for more recipes. Should review more often the ones I have found that i have loved!
Thank you so much Jennifer! xTieghan
I was so excited to make this recipe but I have to say I found it kind of meh….not bad but I would not make it again. The stuffing of the shells was awesome but the sauce was just kind of weird. I also wish I left out the red bell pepper & spicy italian chicken sausage because I feel like they just didn’t go together with the pumpkin sauce.
Hi Kristin! I am sorry to hear that you did not enjoy this. I hope you love some other recipes on my site! xTieghan
Hi! We love this and I froze half of it. How would you recommend reheating from frozen?
Hey Amanda! I would thaw the pasta overnight in the fridge and then warm in the oven at 350 for 20-30 minutes, covered with foil until warmed throughout. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
Any recommendations to make meat free? This looks too delicious to not try, but I’m a pescatarian. Help!?
Hi! Just omit the sausage, and use a pinch of both smoked paprika and crushed red pepper flakes to spice it up. You can also add 1 cup of your favorite veggie too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just made this-so delish!!! I didn’t have enough Fontina so I did part fontina and part mossarella!! So yummy!!! I absolutely love all these recipes!!
Thank you so much Mary!
My husband’s exact words to my son: “you’re life is about to be changed when you take that first bite.” So good!
YES!! I am so glad you all loved this Sarah! Thank you so much!
Loved this ! Made it last weekend and followed the instructions to a tee. It came out so well, and my boyfriend loved it too ! I had basically all the same ingredients in my fridge / pantry today, except ricotta and pesto – so I swapped the shells for rigatoni, added them to the cast iron of the sauce, and topped it with shredded fontina & torn mozzarella. SO GOOD !
Sounds amazing and I am so glad it turned out so well for you Megan! Thank you!
The picture looks gorgeous and the recipe sounds like it would be delish but I have to say I found it kind of meh….not bad but I would not make it again. Loved the addition of pesto to the cheese stuffing however I did not care for the sauce at all. Family liked it well enough. Probably just a personal taste thing. LOVE your blog and have tried many of your recipes and totally enjoyed them.
Hi Christine! I am so sorry this recipe didn’t work for you. I hope you love some other recipes on my blog!
I made this dish last night and it turned out delicious! Received a lot of compliments from everyone that benefited from the leftovers 🙂
I made this on Monday without baking it and froze it for company that was coming the following Sunday. Took it lt of the freezer for 2 hours and then baked it and it turned out beautifully. So delicious and all of my guests wanted the recipe!
Thank you so much Cassie!
I REALLY want to make this dish for Thanksgiving. Could you suggest a brand of Spicy Italian Chicken Sausage, and do I grind it? I don’t have an abundance of choices where I live.
Thank you
HI! I like to buy mine from whole foods meat counter. they make it fresh. If you can’t find a good brand in your local store, I recommend using ground chicken or turkey with a pinch of crushed red pepper flakes and smoked paprika for flavor. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi Tieghan, this recipe looks amazing!! I think i watched your Instagram video of this 3 times in a row! Any recommendations on where to buy ground spicy chicken sausage? I don’t eat pork so this recipe is a dream come true for me!
HI! I buy mine from Whole Foods. They sell it both prepackaged OR they will make is fresh for you at the meat counter. The fresh is best! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Oh wow, this recipe is out of this world. My meals this week consist of your latest butternut squash/apple soup, the smoothie bowls from HBH cookbook and this. I’m looking forward to every single one of them, thank you!
For those who are wondering with what to replace the vodka, I subbed it for a mix of apple cider/lime juice and it worked great. I also used ready-to-bake cannelloni instead of shells.
Thank you so much Genevieve! I am so glad you loved this recipe!