Pumpkin Sausage Stuffed Shells
Okay, so you know I love my pasta, but I’ll bet you won’t be able to stop eating these Pumpkin Sausage Stuffed Shells until your belly is absolutely full. I know I couldn’t. Filled with loads of comforting cheeses, sausage and pumpkin, the flavors just dance in your mouth. Then, to top it off, the creamiest sauce ever, which clings to every shell with all the best spices. Consider this, one of the absolute BEST Fall family meals. Although using pumpkin is more often used in creating sweet treats, cooking meals like this savory one can be even better if you have an abundance of fresh pumpkin available.
Ingredient Notes
Filling
Sausage – I prefer using Italian sausage, with casings removed, although other types of sausage could be used. I used a mild sausage but if you like a little bit of heat, use a spicy one. Cheeses – You’ll need ricotta and parmesan cheese for the filling, more parmesan in the sauce and some extra mozzarella cheese to top off the shells. Pumpkin – I used a large can of pumpkin puree, or if you have fresh pureed pumpkin, even better. Do not use pumpkin pie filling as it has extra spices. Egg – A large egg. Salt – A small amount of salt to add flavor.
Sauce
Butter – I use unsalted to control the amount of salt in the dish. Onion and Garlic – Essential flavor enhancers. Spices – Nutmeg, oregano, salt and pepper to add some great Fall flavors that go nicely with pumpkin. Pumpkin – A little more pumpkin puree! Cream – Heavy cream creates that nice creaminess in any dish. Use at least 30%MF. You can use a lower fat content cream but remember the sauce will be thinner, and less creamy. Cheese – Lots of Parmesan cheese, grated.
Shells
Pasta – jumbo pasta shells uncooked. Cheese – Shredded mozzarella and parmesan to cover the entire dish. Sage – Used for garnish.
How To Make Pumpkin Sausage Stuffed Shells
Some Tips
Leftovers
Store this pumpkin sausage stuffed shells in the refrigerator in an airtight container for 3-4 days. To freeze, place in an airtight container and freeze for 3 to 4 months.
More Great Recipes To Try
Pumpkin Chocolate Chip Cookies Stuffed Shells Instant Pot Baked Ziti Cinnamon Chocolate Pecan Pie Cookies Pumpkin Sausage Pasta
