Cheesy Pumpkin & Sage Sausage Stuffed Pasta Shells are a comforting and flavorful dish that combines the earthy sweetness of pumpkin with the savory richness of sage sausage. Large pasta shells are filled with a creamy pumpkin and ricotta mixture, seasoned with aromatic sage and spices. Topped with a generous layer of melted cheese, this dish is baked to perfection, resulting in a deliciously hearty and satisfying meal that’s perfect for autumn or any cozy gathering.
Why You’ll Love it:
- Seasonal Flavors: Combines the earthy sweetness of pumpkin with the aromatic touch of sage, making it perfect for autumn.
- Comfort Food: The creamy, cheesy filling and hearty sausage create a warm, satisfying dish.
- Versatile: Great for a family dinner, holiday gathering, or as a make-ahead meal.
- Nutritious: Pumpkin adds a boost of vitamins and fiber, making it a deliciously wholesome choice.
- Crowd-Pleaser: The blend of flavors and gooey melted cheese will delight both kids and adults.
Ingredients Notes:
- Jumbo Pasta Shells: Perfect for stuffing, providing a generous cavity for the flavorful filling.
- Ground Sage Sausage: Ideal for amplifying fall flavors with its earthy, aromatic sage notes. Typically found near the breakfast sausage in most grocery stores.
- Fresh Spinach: Roughly chopped for added color, texture, and nutrition.
- Ricotta Cheese: An Italian cheese made from very fine cheese curds, offering a light, milky flavor and smooth, slightly grainy texture.
- Italian Blend Shredded Cheese: A mix of cheeses such as Mozzarella, Provolone, Asiago, Parmesan, and Romano. The specific blend varies by brand, so use your favorite.
- Butter: Melted and browned to give the sauce a slightly sweet, nutty flavor.
- Fresh Sage: Essential in many fall recipes, especially pasta dishes. It has an earthy, peppery flavor with notes of citrus.
- Minced Garlic: A must-have for adding depth and aroma.
- Pumpkin Puree: You can use canned pumpkin puree or make your own from sugar pumpkins. To make your own, see notes below.
- Chicken Broth: Used to thin out the sauce, adding depth and richness.
- Cream: Whole milk, half & half, or heavy cream can be used to achieve the desired creaminess.
- Spices: Ground cinnamon and ground nutmeg for warming, autumnal notes.
- Brown Sugar: Adds a bit of sweetness to balance the flavors of the sauce. Don’t skip this!
- Salt & Pepper: To taste, for seasoning and enhancing all the flavors.
Substitutions & Variations:
- Add Heat: For a spicy kick, try using hot ground sausage or a blend of sage and hot ground sausage. Spicy Italian sausage also works well and adds a robust flavor.
- Alternative Pasta: Instead of jumbo pasta shells, use Manicotti, which are long, tube-like pasta. To stuff them, add the filling to a plastic bag with the tip cut off. A 9×13 casserole dish can generally hold 8-10 Manicotti.
- Spice Substitution: Substitute 1 teaspoon of Pumpkin Pie Spice for the nutmeg and cinnamon. Pumpkin Pie Spice is a blend of cinnamon, ginger, nutmeg, allspice, and cloves, which will enhance the autumnal flavors.
- Vegetarian Option: Substitute the sage sausage with a plant-based sausage or crumbled tofu seasoned with sage and other spices. You can also increase the amount of spinach and add mushrooms for extra heartiness.
- Cheese Variations: Swap the Italian blend shredded cheese with just Mozzarella for a milder flavor, or use a sharp Cheddar for a stronger taste. You can also try Gouda or Fontina for a different twist.
- Dairy-Free: Use dairy-free ricotta and shredded cheese alternatives. Replace the cream with a non-dairy milk like almond, oat, or coconut milk.
- Gluten-Free: Use gluten-free pasta shells or Manicotti. Ensure that all other ingredients, such as broth and sausage, are also gluten-free.
- Additional Veggies: Incorporate other vegetables such as roasted bell peppers, zucchini, or butternut squash to add more texture and nutrition.
- Herb Variations: Add fresh thyme or rosemary along with the sage for a more complex herbaceous flavor.
- Different Purees: Substitute pumpkin puree with butternut squash puree or sweet potato puree for a slightly different taste profile.
- Alternative Sauces: For a lighter option, use a marinara or tomato-based sauce instead of the creamy pumpkin sauce.
- Nutty Twist: Sprinkle chopped toasted walnuts or pecans over the top for added crunch and a nutty flavor.
How to Make Homemade Pumpkin Purée:
To make homemade pumpkin puree for your pumpkin pasta sauce, you will need a baking pumpkin, also known as a sugar pumpkin or pie pumpkin. These small pumpkins generally weigh 4-6 pounds.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Pumpkin: Cut the baking pumpkin in half from stem to bottom. Scoop out the seeds and most of the stringy bits.
- Oil and Arrange: Brush the flesh (interior) of the pumpkin with a touch of neutral cooking oil. Place the pumpkin halves flesh side down on a parchment-lined baking sheet.
- Roast the Pumpkin: Roast the pumpkin for 45-60 minutes until tender and the skin easily pulls away.
- Cool and Skin: Remove the pumpkin from the oven and let it cool for a few minutes until it can be easily handled. Gently pull the skin away from the flesh.
- Blend the Flesh: Add the soft flesh to a food processor and blend until smooth.
- Store Extra Puree: If you have extra puree, you can freeze the leftovers. Simply add the pumpkin puree to a freezer bag, squeeze out any excess air, and seal. The puree will last up to 3 months in the freezer and up to 5 days in the refrigerator.
How to make Pumpkin & Sage Sausage Stuffed Pasta Shells:
- Bring a large pot of generously salted water to a boil. Add at least 20 jumbo pasta shells to boiling water and cook according to directions on package. Once cooked, drain pasta using a colander and set aside until ready to use.
- While pasta is cooking, make pumpkin sauce. In a medium sauce pan, melt salted butter over medium-low heat. Allow butter to cook until just starting to brown and beginning to have a sweet, nutty aroma. Watch butter closely as it can quickly change from browned to burnt.
- Once butter has browned add minced garlic and finely chopped fresh sage. Cook 1-2 minutes, stirring often.
- Stir in pumpkin puree, cream, 1/2 cup chicken broth, kosher salt, ground cinnamon, ground nutmeg, brown sugar, and ground pepper. Stir until fully combined.
- If pumpkin sauce is a bit too thick, add more chicken broth a tablespoon at a time to thin. Remove sauce from heat and set aside.
Make Sausage & Ricotta Filling:
- In a frying pan over medium-high heat, cook ground sage sausage until browned and crumbled.
- Add roughly chopped fresh spinach and continue cooking and stirring until spinach has wilted. Transfer sausage mixture to a paper towel lined plate to drain grease.
- In a large mixing bowl, add ricotta cheese, 1/2 cup shredded Italian cheese, and 1/2 cup of pumpkin sauce. Add sausage & spinach mixture and stir to fully combine. Taste and add salt & pepper if needed.
Construct & Bake:
- Preheat oven to 375F.
- Meanwhile, pour remaining pumpkin sauce into a 9×13 oven-safe casserole dish. Gently shake dish so that pumpkin sauce spreads out into an even layer.
- Next, stuff a pasta shell with about 1.5 tbsp of sausage filling. Press stuffed shell into pumpkin sauce.
- Repeat this process until you have 4 rows of 5 shells. Top pasta with remaining 1/2 cup shredded Italian cheese.
- Bake for 20-25 minutes until cheese has melted and everything is warmed through. Serve immediately.
Tips & Recipe Notes:
- Homemade Pumpkin Puree: Instead of using canned pumpkin puree, you can make your own homemade version. See the instructions above for detailed steps.
- Selecting the Pumpkin: Choose a sugar pumpkin or pie pumpkin for the best flavor and texture. These pumpkins are smaller and sweeter than larger carving pumpkins.
- Preparing the Pumpkin: Make sure to remove all seeds and stringy bits before roasting. The seeds can be saved and roasted separately for a tasty snack.
- Roasting Tips: Brushing the pumpkin flesh with a neutral oil helps it to caramelize slightly, enhancing the flavor. Roasting flesh side down traps steam, making the pumpkin more tender.
- Blending: For an ultra-smooth puree, blend the pumpkin flesh in batches if necessary. If the puree is too thick, add a little water or broth to achieve the desired consistency.
- Storing Leftovers: Label your freezer bags with the date to keep track of how long the puree has been stored. Portion the puree into smaller amounts before freezing, so you can thaw only what you need.
- Texture: If you prefer a chunkier texture in your sauce, mash the roasted pumpkin flesh with a fork instead of blending it completely smooth.
- Adjusting the Recipe: If you find the pumpkin flavor too strong, you can mix it with an equal amount of butternut squash puree or sweet potato puree.
- Using Canned Pumpkin: If you’re short on time, canned pumpkin puree is a convenient alternative. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.
- Enhancing Flavor: Adding a splash of maple syrup or a bit of grated Parmesan can complement the pumpkin flavor nicely in your pasta sauce.
- Alternative Uses: Extra pumpkin puree can be used in soups, baked goods, smoothies, or even as a baby food.
- Boiling Pasta Shells: When boiling pasta shells, throw a few extra in the pot just in case some rip. This ensures you have enough intact shells for stuffing.
More Autumn & Winter Dinner Ideas You’ll Love:
- Walnut, Brown Butter, Pecorino Romano Pasta
- Creamy Cabbage & Orzo Stew
- Sage + White Cheddar Mac & Cheese Stuffed Squash
- Salisbury Steak with Mushroom & Shallot Gravy
- (The Best) Slow Cooker Chili
- Bangers & White Cheddar Mash with Garlic Onion Gravy
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Cheesy Pumpkin & Sage Sausage Stuffed Pasta Shells
Cheesy Pumpkin & Sage Sausage Stuffed Pasta Shells are a comforting and flavorful dish that combines the earthy sweetness of pumpkin with the savory richness of sage sausage. Large pasta shells are filled with a creamy pumpkin and ricotta mixture, seasoned with aromatic sage and spices. Topped with a generous layer of melted cheese, this dish is baked to perfection, resulting in a deliciously hearty and satisfying meal that's perfect for autumn or any cozy gathering.
Equipment
- Knife
- Cutting Board
- Large Pot
- Colander
- medium sauce pan
- Spatula
- Frying Pan
- Large Mixing Bowl
- 9×13 Casserole Dish
Ingredients
- 20 jumbo pasta shells
For Pumpkin Sauce:
- 1 tbsp salted butter
- 1 tbsp fresh sage finely chopped
- 1.5 tbsp minced garlic 4-6 cloves
- 30 oz can pumpkin puree about 3 cups
- 1 cup cream whole milk, half & half, or heavy cream
- 1/2-3/4 cup chicken broth
- 1 tsp kosher salt
- 1 tsp light brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground pepper
For Sausage Filling:
- 16 oz ground sage sausage such as Jimmy Dean
- 4 cups fresh spinach roughly chopped
- 15 oz ricotta cheese
- 1 cup shredded Italian cheese divided
- pinch salt & pepper
Instructions
Prep Pasta Shells & Pumpkin Sauce:
- Cook the Pasta Shells: Bring a large pot of generously salted water to a boil. Add at least 20 jumbo pasta shells to the boiling water and cook according to the package directions. Once cooked, drain the pasta using a colander and set aside until ready to use.
- Make the Pumpkin Sauce: While the pasta is cooking, prepare the pumpkin sauce. In a medium saucepan, melt the butter over medium-low heat. Allow the butter to cook until it just starts to brown and gives off a sweet, nutty aroma. Watch the butter closely, as it can quickly change from browned to burnt. Once the butter has browned, add the minced garlic and finely chopped fresh sage. Cook for 1-2 minutes, stirring often. Stir in the pumpkin puree, cream, 1/2 cup chicken broth, kosher salt, ground cinnamon, ground nutmeg, brown sugar, and ground pepper. Stir until fully combined. If the pumpkin sauce is too thick, add more chicken broth a tablespoon at a time to thin. Remove the sauce from heat and set aside.
Make Sausage & Ricotta Filling:
- Cook the Sausage: In a frying pan over medium-high heat, cook the ground sage sausage until browned and crumbled. Add the roughly chopped fresh spinach and continue cooking and stirring until the spinach has wilted. Transfer the sausage mixture to a paper towel-lined plate to drain the grease.
- Combine Filling Ingredients: In a large mixing bowl, add the ricotta cheese, 1/2 cup shredded Italian cheese, and 1/2 cup of the pumpkin sauce. Add the sausage and spinach mixture and stir to fully combine. Taste and add salt and pepper if needed.
Construct and Bake:
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare the Casserole Dish: Pour the remaining pumpkin sauce into a 9×13 oven-safe casserole dish. Gently shake the dish so that the pumpkin sauce spreads out into an even layer.
- Stuff the Pasta Shells: Stuff each pasta shell with about 1.5 tablespoons of the sausage filling. Press the stuffed shell into the pumpkin sauce. Repeat this process until you have 4 rows of 5 shells.
- Top with Cheese: Sprinkle the remaining 1/2 cup of shredded Italian cheese over the top of the stuffed shells.
- Bake: Bake for 20-25 minutes, until the cheese has melted and everything is warmed through. Serve immediately.
Notes
- Homemade Pumpkin Puree: Instead of using canned pumpkin puree, you can make your own homemade version. See the instructions above for detailed steps.To make homemade pumpkin puree for your pumpkin pasta sauce, you will need a baking pumpkin, also known as a sugar pumpkin or pie pumpkin. These small pumpkins generally weigh 4-6 pounds.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Pumpkin: Cut the baking pumpkin in half from stem to bottom. Scoop out the seeds and most of the stringy bits.
- Oil and Arrange: Brush the flesh (interior) of the pumpkin with a touch of neutral cooking oil. Place the pumpkin halves flesh side down on a parchment-lined baking sheet.
- Roast the Pumpkin: Roast the pumpkin for 45-60 minutes until tender and the skin easily pulls away.
- Cool and Skin: Remove the pumpkin from the oven and let it cool for a few minutes until it can be easily handled. Gently pull the skin away from the flesh.
- Blend the Flesh: Add the soft flesh to a food processor and blend until smooth.
- Store Extra Puree: If you have extra puree, you can freeze the leftovers. Simply add the pumpkin puree to a freezer bag, squeeze out any excess air, and seal. The puree will last up to 3 months in the freezer and up to 5 days in the refrigerator.
Nutrition
Serving: 2shellsCalories: 296kcalCarbohydrates: 21.7gProtein: 19gFat: 22.1gSaturated Fat: 3.7gCholesterol: 24.9mgSodium: 214.7mgFiber: 3.9gSugar: 5.5g
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