Description
Delicious jumbo pasta shells stuffed with a creamy mixture of ricotta, fontina, and basil pesto, baked in a savory pumpkin and chicken sausage sauce infused with herbs and a hint of vodka, topped with melted mozzarella and fresh basil.
Ingredients
Scale
Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 pound ground 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
- Salt and pepper to taste
Pasta and Filling
- 1 pound jumbo shells
- 16 ounces whole milk ricotta cheese
- 2 cups shredded fontina cheese
- 3/4 cup basil pesto (divided into 1/2 cup and 1/4 cup)
- 8 ounces shredded mozzarella cheese
Garnish
- Fresh basil, for serving
Instructions
- Preheat oven: Preheat the oven to 350° Fahrenheit. Lightly grease a 9×13 inch baking dish and set it aside for later use.
- Cook sausage and prepare sauce: Heat the extra virgin olive oil in a large pot over medium-high heat. Add the ground chicken sausage and cook until browned. Reduce heat to low and stir in the chopped red bell pepper, pumpkin puree, vodka, whole milk, dried oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Let the sauce simmer for 15 minutes, stirring occasionally, until it thickens slightly.
- Cook pasta: While the sauce is simmering, cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- Prepare cheese filling: In a medium bowl, combine the whole milk ricotta cheese, shredded fontina cheese, and 1/2 cup of the basil pesto. Mix well to create a creamy filling.
- Assemble stuffed shells: Spoon 3/4 of the pumpkin sauce evenly into the bottom of the prepared baking dish. Working with one cooked shell at a time, fill each shell with about 1 tablespoon of the cheese mixture. Place each stuffed shell carefully into the baking dish over the sauce.
- Add remaining sauce and pesto: Pour the remaining 1/4 of the pumpkin sauce over the stuffed shells. Drizzle the remaining 1/4 cup of basil pesto evenly on top.
- Add cheese topping: Sprinkle the shredded mozzarella cheese evenly over the top of the shells and sauce.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the cheese is melted and lightly browned on top.
- Garnish and serve: Remove the dish from the oven and garnish with fresh basil leaves. Serve warm and enjoy your pumpkin pesto cheese stuffed shells.
Notes
- Ground chicken sausage can be substituted with ground turkey or pork sausage for different flavor profiles.
- Use gluten-free pasta shells if a gluten-free version is desired.
- For a vegetarian option, omit the sausage and add sautéed mushrooms or spinach to the sauce.
- Make sure to not overcook the pasta shells to avoid them breaking when stuffing.
- Basil pesto can be store-bought or homemade for added freshness and flavor.
- Let the dish rest for 5 minutes after baking for easier serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
