Description
Delight in a cozy blend of spicy Italian chicken sausage, creamy pumpkin sauce, and luscious pesto cheese stuffed jumbo shells, baked to perfection for a comforting and flavorful meal.
Ingredients
Scale
Sauce and Filling
- 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, to taste
Pasta and Cheese
- 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 cheese, torn
For Serving
- Fresh basil leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or any dish of similar size to prepare it for baking.
- Prepare Sauce: Heat the olive oil in a large pot over high heat. Once the oil shimmers, add the ground spicy Italian chicken sausage and brown it evenly for about 5 to 8 minutes. Lower the heat to low, then add the chopped red bell pepper, pumpkin puree, vodka, whole milk, dried oregano, crushed red pepper flakes, and a pinch of kosher salt and pepper. Allow the mixture to simmer gently for 15 minutes or until the sauce thickens slightly. Taste and adjust seasoning as needed.
- Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the jumbo pasta shells and cook until al dente according to package instructions. Drain and set aside.
- Mix Cheese Filling: In a medium bowl, combine the whole milk ricotta cheese, shredded fontina cheese, and half of the basil pesto (1/2 cup). Mix thoroughly to create a creamy, herbaceous filling.
- Assemble: Spoon about three-fourths of the pumpkin sauce into the bottom of the prepared baking dish. Working with one cooked pasta shell at a time, spoon approximately 1 tablespoon of the cheese mixture into each shell. Place each filled shell into the baking dish on top of the sauce. Once all shells are filled and arranged, spoon the remaining pumpkin sauce evenly over the shells. Drizzle the remaining 1/4 cup basil pesto over everything, then scatter the torn mozzarella cheese on top.
- Bake: Transfer the baking dish to the preheated oven. Bake for 20 to 25 minutes, or until the cheeses have melted and the top is lightly browned. Remove from the oven and allow to cool for 5 minutes before serving.
- Serve: Garnish with fresh basil leaves and enjoy warm. This dish pairs well with a simple green salad or crusty bread.
Notes
- To make this recipe vegetarian, simply omit the chicken sausage and increase the crushed red pepper flakes for desired heat.
- You can prepare the pasta shells ahead of time by completing all steps up to baking, then cooling and storing the assembled dish in the refrigerator until ready to bake and serve.
Nutrition
- Serving Size: 1 serving (about 1/8th of recipe)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
