Cheesy Pumpkin and Spicy Sausage Stuffed Shells
The ultimate Fall comfort dish made with a deliciously cheesy pumpkin sauce and stuffed shells that are filled with all the flavors of Fall!
Servings: 4
Equipment
Ingredients
- 12 ounces (340 g) jumbo pasta shells
- 1 pound (454 g) fresh spicy sausage casing removed
- 1 cup (237 g) chopped broccolini
For the cheesy sauce
- 16 ounces (454 g) pumpkin puree
- ¼ cup (59 ml) water
- ¼ cup (62 g) whole milk ricotta cheese
- ½ teaspoon ground nutmeg
- ½ cup (118 g) Cabot Mac 'n Cheese shredded cheese plus more for topping
- ½ cup (57 g) freshly shredded Cabot Seriously Sharp cheddar cheese plus more for topping
- 4 sage leaves, roughly chopped
- Salt and pepper, to taste
Instructions
- Have a 9x13-inch oven-safe casserole dish ready.
- Bring a large pot of water to a boil and cook the pasta shells for 7 minutes. While the pasta shells are cooking, put ice and water in a large bowl and set aside. When the pasta is done cooking, drain and put the pasta into the cold ice water and set aside for later.12 ounces jumbo pasta shells
- To make the sauce, heat a large skillet over medium-high heat then add the sausage. Brown and break up the sausage into smaller pieces. Add the broccolini and cook until softened, about 5 minutes. Remove from skillet and place in a bowl to cool, set aside.1 pound fresh spicy sausage, 1 cup chopped broccolini
- In the same skillet, over medium-low heat, add pumpkin puree, water, ricotta, and nutmeg. Stir to incorporate. Once the mixture is bubbly, reduce heat to medium-low then add the Cabot Mac 'n Cheese shredded cheese, the Cabot Seriously Sharp cheddar, sage, salt, and pepper.16 ounces pumpkin puree, 1/4 cup water, 1/4 cup whole milk ricotta cheese, 1/2 teaspoon ground nutmeg, 1/2 cup Cabot Mac 'n Cheese shredded cheese, 1/2 cup freshly shredded Cabot Seriously Sharp cheddar cheese, 4 sage leaves,, Salt and pepper,
- Continuing stirring until cheese is blended and melted into the mixture. Remove from heat.
- Preheat oven to 375 °F (191 °C)
- Pour about 1/2 cup of the sauce into the bottom of the casserole dish. Set aside next to you as you assemble the stuffed shells.
- Reserve 1/4 cup of the sauce. Pour the rest of the sauce into the bowl of sausage and broccolini and stir to incorporate.
- To assemble the pasta shells: remove the pasta shell from the ice water, gently shake off the liquid then using a spoon, stuff the sausage filling into the shell and place into the casserole dish. Repeat until all stuffing is gone.
- Pour remaining sauce roughly over shells then sprinkle additional cheese on top.
- Bake for 15-20 minutes, or until mixture is bubbly and cheese is melted. You can stick the dish under the broiler to get it more brown and crispy, if desired. Just watch it carefully!
- Serve warm and enjoy!
Video
Nutrition
Serving: 1 Serving | Calories: 694 kcal | Carbohydrates: 34 g | Protein: 30 g | Fat: 48 g | Fiber: 5 g | Sugar: 7 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.