Go Back
–+ servings
Closeup of Baked Pumpkin & Sage Sausage Stuffed Pasta Shells in casserole dish.

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 10
Calories 296 kcal

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 tablespoon salted butter
  • 1 tablespoon fresh sage finely chopped
  • 1.5 tablespoon minced garlic 4-6 cloves
  • 30 oz can pumpkin puree about 3 cups
  • 1 cup cream whole milk, half & half, or heavy cream
  • ½-3/4 cup chicken broth
  • 1 teaspoon kosher salt
  • 1 teaspoon light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon 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, ½ 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, ½ cup shredded Italian cheese, and ½ 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 9x13 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 ½ 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
Keyword pumpkin and sausage stuffed pasta shells
Tried this recipe?Let me know how it was!