Spicy Pumpkin and Pesto Cheese Stuffed Shells.
This Pumpkin and Pesto Cheese Stuffed Shells is for nights when you’re craving Italian, but you’re also craving fall flavors. Jumbo pasta shells stuffed with a basil pesto and ricotta cheese mixture. Then baked in a spicy pumpkin vodka sauce that’s creamy and so delicious! This is a great fall pasta to serve any night of the week, or for your next Saturday night dinner party.
Can you guys tell that I’ve entered full on comfort food mode over here?
I know it’s only October and all, but with our major snowfall this week (if you follow on Instagram you saw all the photos) I really cannot stop these comfort food cravings. When it’s cold all I want to make is butternut squash pasta, homemade curries, noodle soup, and homemade pumpkin butter.
So, all the best fall food.
I have to say, even though I think it’s WAY too early for snow, I’m loving the coziness it brings. As well as the excuse to stay warm inside all day. I swear the chill in the air, and the snow on the ground, makes cooking even more enjoyable for me. Which is nice considering that I’ve been spending almost all my time in the kitchen lately.
But then I do kind of miss the fall leaves…
Anyway, moving on to this pasta.
I was inspired to create these pumpkin stuffed shells after making this pasta last year and loving it so. This is kind of the fall version of that pasta dish, and as you can guess, it’s a new go-to for me.
This easy recipe uses a lot of pantry staple ingredients. And while it does take some time, it’s still very easy to make and comes together in just about an hour.
The details.
To start, make the spicy pumpkin vodka sauce. This is just a mix of spicy ground chicken sausage, pumpkin puree, vodka, and spices. I love using chicken sausage as it adds so much flavor. It also means you don’t have to add extra ingredients like onions and garlic to the sauce. One note, I prefer using lean chicken over pork sausage, which can be a little too greasy sometimes.
While the sauce simmers, make the stuffed shells. These are the almost too good…fresh ricotta, fontina cheese, and basil pesto, all stuffed into a pasta shell? Nothing not to love here.
Snuggle the cheese stuffed shells right into the spicy pumpkin vodka sauce, then top with mozzarella and bake until the pasta is golden and the cheese has melted.
Hello to cheesy, pumpkiny pasta perfection.
This is one of the best dishes to come out of my kitchen as of late, and that’s saying A LOT since I’ve been cooking A LOT.
I know it may seem a little odd to use pumpkin in such a savory way, but go with me on this one. It lends a creamy texture to the sauce while providing a hint of both sweetness and autumn flavors.
Just give it try. I know you guys will all love it!
Watch the How To Video:
Spicy Pumpkin and Pesto Cheese Stuffed Shells from Half Baked Harvest on Vimeo.
If you make this pumpkin and pesto cheese stuffed shells please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Spicy Pumpkin and Pesto Cheese Stuffed Shells
Perfect for nights when you're craving Italian, but you're also craving fall flavors. Jumbo pasta shells stuffed with a basil pesto and ricotta cheese mixture. Then baked in a spicy pumpkin vodka sauce that's creamy and so delicious!
Ingredients
- 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
- 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, torn
- fresh basil, for serving
Instructions
-
1. Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish or dish of similar size.
2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the bell pepper, pumpkin, vodka, milk, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
3. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.
4. In a medium bowl, combine the ricotta, fontina, and 1/2 cup pesto.
5. To assemble, spoon 3/4 of the pumpkin sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining pumpkin sauce over top of the shells and then drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella.
6. Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil. Enjoy!
Recipe Notes
*If you'd like to make this vegetarian, no problem, just omit the chicken sausage and use a little more crushed red pepper flakes for heat, if you'd like.
*To make the pasta ahead, just do everything up until the final baking, cool, and store in the fridge until ready to serve!
Our Favorite Recipes
Sunday Night Gnocchi Bolognese Bake.
kind of perfect, this dish
Thank you so much Ruth!
This looks freaking amazing! That pumpkin vodka sauce sounds like something I could very much get in to. So cozy fall 🙂 xo
Right?! I am so glad you like this recipe and hope you try it! Thank you Kelsey!
If I omit the sausage, then would onion and garlic compensate for those flavors? Making for my daughter for dinner and lunch leftovers for school. It’s cross country season and she needs the carbs!
Hey Dana! Yes, onion and garlic will surely make up for the flavors. That will be delicious!! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Oh my days this looks delicious!!
Rebecca | http://www.peppermintdolly.com
Thank you so much Rebecca!
Oh gosh, I love Italian food, but this is taking it to another level. I have been daydreaming about this recipe since I have seen it in the mail a couple of hours ago. Pure italian / autumn perfection. Yum!
Thank you so much Maja!
Ok so I made this and omg. The fontina, ricotta and pesto filling was the real star. I was hesitant not having any tomato in the vodka sauce, however it all worked together. The pumpkin flavor is very subtle. I think next time I’ll cut out the extra mozzarella on top. It truly is an ooey gooey cheese overload, but worth the splurge. I’ll definitely utilize the shell stuffing with other sauces moving forward.
Thank you so much Natalie! I am so glad you loved this recipe!
This is incredible. I wouldn’t have thought to put classic Italian flavors with pumpkin like this but it really works. I may have overstuffed each of the shells because I didn’t get through nearly a pound of pasta, but it turned out amazing so I can’t be mad at a few leftover shells. This will go into rotation this winter for sure. 🙂
Thank you so much Anna! I am so glad you loved this recipe!
Looks amazing! What can I sub vodka for? Any suggestions? Would prefer no alcohol, thanks!
Hi! I recommend using water! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I am all about using pumpkin for savory dishes. This is just an amazing recipe! I can’t believe it’s snowing already! I live in southern California and we don’t get anything in the way of snow. Sometimes I wish we did for the exact reasons you stated!
Thank you so much Danielle!
I live in a small City and I’ve called every meat store and grocery store in town asking if they sell Ground Spicy Italian Chicken Sausage…. and nobody does. I’ve never even heard of that before. Can I simply use regular ground chicken and add some type of spice to compensate? Which spices would you suggest? This looks amazing.
Thanks!
HI! Yes, ground chicken with a pinch of crushed red pepper flakes or cayenne will be just great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
The sauce is soooo good. Next time I want more sauce and less cheese and definitely don’t need the mozzarella on top. I only used 4 oz on top.
Thank you so much Kyann!
I love stuffed shells and this recipe looks so cozy and perfect!
Thank you! I hope you love this!
After a helluva week…dealing with Hurricane Michael…when I saw this recipe Wednesday morning I so needed comfort! We had evacuated and tonight am back home, no damage but in serious need of comfort. It’s decadent but comfort usually is!!! I did use mild Italian sausage instead of chicken sausage. I cut the recipe in half and should’ve added some pasta water to my sauce as I thickened it a little too much. BUT, it was delish!!!! Oh I had butternut squash puree in freezer so used it instead of pumpkin. Thank you !
Hi Karen! I am so glad you are safe and doing well! I am so glad you loved this and could bring you some comfort on your first night home! Thank you!
I’ve been dreaming about this for days and given the gloomy rainy UK weather on my end, think I finally have the perfect excuse to make it! I like the idea of using a ground meat to give texture to the pumpkin sauce – would using diced mushrooms instead of a veggie mince be too strong a flavour, do you think?
Thanks!
HI! I think mushrooms would be delicious. Great idea! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made this delicious dish last night!! My vodka sauce was a bit limited to fill all the shells, and yet throw some on top of the shells, so I had some leftover marinara and spooned that on top, followed by the cheese mixture, etc. It was perfect.
Thank you so much Jane!
I made a modified version of this and it’s so fabulous I’m now frantically recommending it to everyone! My version didn’t use vodka or fontina, and I replaced the mince with a veggie version. It was amazing! Thanks so much for the recipe!
I love that! And am so glad you enjoyed this Amna! Thank you!
Ugh, just made this on a regular Tuesday eve… and it made my week! Will be preparing this dish this season on repeat I guess ? Thanks for all your great inspiration! X
Thank you Yara! I am so glad you loved this recipe!
The new fall favorite dish for dinner in our house!!!
That is so awesome! Thank you Kim!
This looks delicious and i can‘t wait to make it! I dont want to use vodka, should I replace it with something else or just leave it out?
Thank you for all your wonderful recipes!
Hi! I recommend replacing the vodka with water. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
All your recipes looks so delicious. I just made this dish last evening and all I can say is YUMMMMMMM! I have to admit I wasn’t completely sold on the ingredients, but they came together to form a creamy, just slightly spicy dish of goodness. I even hid some of the ingredients from my notoriously picky husband although it didn’t matter he loved it so much he went back for seconds and asked that I keep it in the rotation. Can’t wait to try many more of your recipes…. Thank you for sharing.
I am so glad you loved this Deb! Thank you so much!
It was terrible!!!! Will never make it again. Flavors did not blend, actually was a little bitter
Hi Debbi! I am really sorry you did not enjoy this dish! I hope you still try some others on my blog. Thank you!
This looks delicious and i can‘t wait to make it! I dont want to use vodka, should I replace it with something else or just leave it out?
Thank you for all your wonderful recipies!
Hi! I recommend replacing the vodka with water. That works great! Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
Did you cook this whole meal in the cast-iron as a one-pot recipe? Making tonight for a dinner party!
Hey Jordan! Yes, I cooked everything in my 12 inch skillet. Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
I made this last night, it is delicious. Tastes even better today–I just ate my lunch for breakfast!
Thank you Keira!
Loved this recipe! I doubled the sauce since my husband likes more sauce. So delicious!
Thank you Marilyn! I am so glad you loved this!
I made this last night on a chilly fall evening! My husband and I both loved it and I am eating leftovers for breakfast! I love the sauce- definitely different than your typical stuffed shells in a good way! Tasted like the “fall” version of Italian food! I hid the pumpkin from my husband 🙂 and he kept saying how much he loved the sauce, haha.
I am so happy to hear that! Thank you so much Melisa!
Trying this recipe with veggie sausages tonight! Can’t wait
I hope this turns out perfectly for you! Let me know! Thank you Emma!
I love getting a new post from you.
I haven’t been disappointed once. Thank you so much for sharing
Thank you so much Sue! I hope you love this!
The flavors were great, but we found this to be too cheesy (mainly the ricotta filling – and I LOVE cheese, especially ricotta). I would have liked to have tasted the pumpkin sauce more and just found it kind of got lost among all the cheese. I would definitely cut back on all of the cheese next time and make a little more sauce. Very yummy though.
Hi Hayley! I am so glad you liked this recipe and feel free to cut back on the cheese the next time you make it! I hope it turns out better for you! ?
Looks amazing! Do you recommend using fresh mozzarella?
Hey Kate! Yes, fresh mozzarella is best! 🙂 Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Oh wow, this recipe is out of this world. My meals this week consist of your latest butternut squash/apple soup, the smoothie bowls from HBH cookbook and this. I’m looking forward to every single one of them, thank you!
For those who are wondering with what to replace the vodka, I subbed it for a mix of apple cider/lime juice and it worked great. I also used ready-to-bake cannelloni instead of shells.
Thank you so much Genevieve! I am so glad you loved this recipe!
Hi Tieghan, this recipe looks amazing!! I think i watched your Instagram video of this 3 times in a row! Any recommendations on where to buy ground spicy chicken sausage? I don’t eat pork so this recipe is a dream come true for me!
HI! I buy mine from Whole Foods. They sell it both prepackaged OR they will make is fresh for you at the meat counter. The fresh is best! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I REALLY want to make this dish for Thanksgiving. Could you suggest a brand of Spicy Italian Chicken Sausage, and do I grind it? I don’t have an abundance of choices where I live.
Thank you
HI! I like to buy mine from whole foods meat counter. they make it fresh. If you can’t find a good brand in your local store, I recommend using ground chicken or turkey with a pinch of crushed red pepper flakes and smoked paprika for flavor. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made this on Monday without baking it and froze it for company that was coming the following Sunday. Took it lt of the freezer for 2 hours and then baked it and it turned out beautifully. So delicious and all of my guests wanted the recipe!
Thank you so much Cassie!
I made this dish last night and it turned out delicious! Received a lot of compliments from everyone that benefited from the leftovers 🙂
The picture looks gorgeous and the recipe sounds like it would be delish but I have to say I found it kind of meh….not bad but I would not make it again. Loved the addition of pesto to the cheese stuffing however I did not care for the sauce at all. Family liked it well enough. Probably just a personal taste thing. LOVE your blog and have tried many of your recipes and totally enjoyed them.
Hi Christine! I am so sorry this recipe didn’t work for you. I hope you love some other recipes on my blog!
Loved this ! Made it last weekend and followed the instructions to a tee. It came out so well, and my boyfriend loved it too ! I had basically all the same ingredients in my fridge / pantry today, except ricotta and pesto – so I swapped the shells for rigatoni, added them to the cast iron of the sauce, and topped it with shredded fontina & torn mozzarella. SO GOOD !
Sounds amazing and I am so glad it turned out so well for you Megan! Thank you!
My husband’s exact words to my son: “you’re life is about to be changed when you take that first bite.” So good!
YES!! I am so glad you all loved this Sarah! Thank you so much!
Just made this-so delish!!! I didn’t have enough Fontina so I did part fontina and part mossarella!! So yummy!!! I absolutely love all these recipes!!
Thank you so much Mary!
Any recommendations to make meat free? This looks too delicious to not try, but I’m a pescatarian. Help!?
Hi! Just omit the sausage, and use a pinch of both smoked paprika and crushed red pepper flakes to spice it up. You can also add 1 cup of your favorite veggie too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! We love this and I froze half of it. How would you recommend reheating from frozen?
Hey Amanda! I would thaw the pasta overnight in the fridge and then warm in the oven at 350 for 20-30 minutes, covered with foil until warmed throughout. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
I was so excited to make this recipe but I have to say I found it kind of meh….not bad but I would not make it again. The stuffing of the shells was awesome but the sauce was just kind of weird. I also wish I left out the red bell pepper & spicy italian chicken sausage because I feel like they just didn’t go together with the pumpkin sauce.
Hi Kristin! I am sorry to hear that you did not enjoy this. I hope you love some other recipes on my site! xTieghan
The cheese filling was out of this world. I was hoping to love this dish but just didn’t like the sauce at all. Still love the site and will be coming back for more recipes. Should review more often the ones I have found that i have loved!
Thank you so much Jennifer! xTieghan
I made this dish for our monthly girls night and everyone loved it. My husband came home later that night and ate the leftovers, came upstairs and woke me up out of a dead sleep to say, “That pasta was amazing!” it was a big hit. Love your recipes, site, and vibe.
I am so glad everyone loved this recipe, Laura! Thank you so much! xTieghan
This looks delicious! Do you think it’s OK to nestle the stuffed shells into the pan you make the sauce in in steam of transferring everything to another dish?
Hi Corey! Yes that would be just fine to keep them in the same pan. Less dishes! Let us know if you have any other questions. Hope you enjoy this recipe! X Kelly
Loved this! I left out the vodka and sausage and used a whole can of pumpkin instead of half, and was generous with spices and herbs. The bell pepper is genius. The homemade pesto is a must for me! Keeps my basil bushes at bay. Thank you for another amazing recipe!
Thank you so much Emily! I am so glad you loved this! xTieghan
Can you make this in a skillet like in the picture instead of baking dish?
Hey Alex! Yes, this works great when baked in a 12-inch cake iron skillet. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Can I substitute tomato for the bell peppers? I just can’t stand bell peppers 🙁
Hi Kori! I would actually just recommend omit the pepper and not replacing it with anything. the pasta will still be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Way easier and quicker than the finished product looks! Great for having guests over for dinner since you can make ahead and bake when you’re ready to eat. Never disappointed with any Half Baked Harvest recipe I’ve ever made! 🙂
Thank you so much Jamie! xTieghan
I made this with the stuffed shells last month and loved it, and then just modified the recipe last night by making the pumpkin, sausage, vodka sauce over whole wheat fettuccine with plenty of Parmesan over the top. Not quite as good without the stuffed shells, but it was still quick, easy and delicious – and maybe a little bit healthier without all the cheese!
I am so glad you have been loving this recipe Emily! Thank you! xTieghan
I too struggled with finding a chicken sausage I was comfortable using, so I used ground beef and threw in a bunch of random seasonings to bring up the spice level. I also used sweet potato instead of pumpkin because i had it on hand, and a slightly different cheese blend — I always feel guilty not following recipes exactly the first time, but this one literally came out so perfectly! 10/10 would recommend!
I am so glad you loved this Jackie! Thank you so much for trying this one! xTieghan
I’m going to make this for my vegetarian Thanksgiving option this week, it looks amazing! How far in advance could I make this? Thank you!
HI Libby! You can prepare this up to 3 days ahead of time. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This was delicious ?! I had to use breakfast sausage due to the local grocery store not having ground chicken. The pumpkin wasn’t over powering!
I am so glad you enjoyed it! Thank you Suz! xTieghan
Thank you so much for sharing this amazing recipe with us. I made it this weekend and it was hands down the best dish ever. From now on this is gonna be my special dish for family and friends.
Thank you! I am so glad you loved this! xTieghan
This was fantastic! I want to bottle that sauce and put it on EVERYTHING! So delicious! Used vegetarian Italian sausage and it was Amazing.
Thank you,
Cheryl
Thank you so much Cheryl! I am so glad you loved this! xTieghan
I made this for the first time last night. So Delicious on a cold, rainy evening! I didn’t have any vodka on hand, so I subbed chicken broth. Pumpkin based pasta sauces and chili are my all time fave! You packed a lot of flavor in this dish. Don’t be afraid to add a few more pinches of red pepper flakes! 🙂
Hi Katie! The best for a chilly night! I am so glad you tried this and enjoyed it! Thank you so much! xTieghan
6 out of 5 stars! I love this recipe so much. I’ve made it twice and I’ll definitely make it again. I cannot legally buy vodka, so I substitute it for chicken broth. I also use extra cheese because… ya know… cheese is delicious! The first time I made this recipe, I stuffed the shells, which is amazing. The second time, I was lazy so I just put the shells in the vodka sauce and spread all of the ricotta mixture on top of it. Both ways are equally good. 110% recommend this recipe!
Hi Allison! Thank you so much for trying this recipe! I am so glad it turned out so well for you! Haha that reminds me of when I would cook when I was younger and think of alcohol as just an ingredient… but you still have to be 21. I hope you continue to enjoy my recipes! xTieghan
Fantastic recipe! I am pregnant and not enjoying meat right now so I used mushrooms & onions instead of the chicken sausage. I also added cumin. Soooo yummy!
Thank you so much Melanie!! I am so glad this turned out so well for you! xTieghan
We made this the other night and it was so delicious! Flavorful, rich, and delicious. I think we may have over-reduced the sauce, or maybe just wanted a little bit more sauce.
We have some dietary restrictions but found good substitutes.
My roommate is gluten-free, but we weren’t able to locate gluten-free shells (they exist, but we couldn’t get them day-of) so we used Jovial brand manicotti. I think we used more like 10 ounces (1.5 packages – we ran out of filling for the last bit). She also has a harder time with lactose so we substituted a light goat gouda for the fontina, a hard sheep ricotta mixed with goat fromage blanc for the ricotta, and a goat mozzerella (the shreddable kind) for the mozzarella. It was so good!
Thank you so much for trying this and all of the substitutions! I am sure they will be super helpful to others! xTieghan
Could you do this with lasagna noodles and roll them instead of using the jumbo shells?
Hey Jana,
Yes that would be a great idea! Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
Tried this tonight. It was delicious!!
Thank you so much Crystal! I am really glad this turned out so well for you! xTieghan
Hi. Will mince meat work? I’m from the Netherlands and italian spicey chicken sausage is nowhere tot be found.
Hey Chantalle,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe was seriously amazing and so easy to make! I was looking for the perfect, comforting fall dish and THIS was it. I reheated for leftovers the next day and it was even better. The mozzarella on top is a must and I added fresh basil and paired with a salad and fresh french bread. So so good!
I am so glad this turned out so well for you, Daisy! Thank you so much for trying this! xTieghan
Wjayvis the substitute for vegetarians for the chicken inbthw sauce,pls do publish such notes in your recipe ,makes it easier for us,thxs ,waiting to make it
I hope you love this! Thank you! xTieghan
Call me a novice but stuffing those shells easily took me 25 minutes. Great recipe. But timing the chef is far different than timing yourself following the recipe first go.
Hi! I am sorry it took longer than expected! I am really glad you enjoyed these though! Please let me know if there is anything I can help with! xTieghan
50% of our household thought this was disgusting and 50% liked it. Dunno what to say…
Hi Alyssa! I am sorry to hear that! Is there anything I can help with? xTieghan
Was very good but had to adjust the sauce a little. Felt the vodka overpowered the sauce somewhat. Added more pumpkin and a little butter and Parmesan cheese, along with a little water to thin sauce out. That helped quite a bit. Overall a good recipe!
Thank you so much Terry! I am really glad this recipe turned out so well for you! xTieghan
Any suggestions on making this ahead? Could I stuff the shells and keep them in the fridge? Then make the sauce when I’m ready for dinner?
Hey Austin,
Yes that is fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I want to make this on a Wed. to serve on Friday, due to timing that’s all I got. You said we can make everything up until baking ahead of time- will the flavors/everything hold from Wed to Friday when I would actually bake it? This looks AMAZING and I can’t wait! 🙂
Hey Misty,
That will be fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This meal was fantastic! Loved the cheese pesto mixture in the shells. Will make again and add more pumpkin to the sauce I think!!!
Thank you so much Meghan! I am really glad this turned out so well for you! xTieghan
Made this last night it was fantastic! It came together with ease and tasted like I spent the entire day preparing this. It is now in my ‘go to’ recipe collection. ❤️
Thank you Wendy! I am really glad you enjoyed this! xTieghan
I don’t have shells but have lasagna noddles. Would this work as a lasagna dish instead?
Hey Helen,
You could do lasagna roll ups! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe was amazing!! I ended up making lasagna roll ups instead of using jumbo shells (3 stores near me were out of jumbo shells!?!) and it still turned out great. Just wanted to let everyone know that this could be an option if you find yourself in the same predicament. 🙂 Thanks!!
I am so glad this still turned out so well for you, Sharon!! Thank you so much for trying it! xTieghan
Omg! Made this tonight and it was one of the best things I’ve ever cooked! Thank you! My boyfriend loved it too! Do you think you could adapt the sauce to be more like a stew to serve with a grilled cheese (his idea, lol)?
Hey Brandi,
I am so glad you both enjoyed the recipe! Lol I have tried that out but you could certainly give it a whirl. Please let me know if you have any other questions! xTieghan
I made this for dinner tonight and it was delicious! My 1 year old gobbled it up! Every piece lol. What a perfect, cozy fall dish. Thanks for the for all of the great recipes!
Thank you, Krystal!! I am really glad this recipe turned out so well for you! xTieghan
I made this vegetarian using Morningstar Farms brand veggie Italian Sausage style crumbles (frozen section) – it worked well! I used the 10 oz whole bag. They don’t need to be cooked as long as real sausage so I shortened that step but otherwise I followed the recipe exactly.
Amazing! I am really glad this recipe turned out so well for you, Anna! xTieghan
Where can I find chicken sausage? I’ve checked sprouts, traders and Albertsons
Hey Jessica,
I get mine from Whole Foods. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe was delicious 🙂 The pumpkin flavour was not overwhelming at all but definitely added to the amazing flavors in this dish. I did make a few changes:
– couldn’t find spicy Italian chicken sausage so I used ground chicken and seasoned with paprika, chilli flakes and garlic powder.
– couldn’t find fontina cheese so I used gruyere instead
– didn’t have vodka on hand so I subbed with chicken stock
– used half the amount of mozzarella as some of the comments mentioned the dish was really cheesy (no pun intended!)
Overall my husband and friends said the dish was amazing and one of my friends doesn’t even like pumpkin! The sauce is really delicious so when I make this dish again I will probably increase the sauce a bit. However, by no means was there not enough sauce based on the recipe! Definitely adding this recipe to the fall roster 🙂 thanks for sharing!!
Hi RJ! I am so happy this recipe turned out so well for you all! Thank you so much for trying it!! xTieghan
I am so pumped (no pun intended haha) to make this tonight but went to three stores and couldn’t find jumbo shells. I’m going to just sub large rigatoni and do kind of a modified baked rigatoni. Who knew shells would be hard to find? Can’t wait to try it!
Haha love that you are excited to make this one! I hope it turns out amazing for you, Ashley! Thank you so much! xTieghan
These are awesome. I’ve made once with crushed tomatoes added and once just as directed, and both both times were amazing. I’m a huge advocate for making your own pesto and pumpkin purée, but I’m sure it’s still super delicious otherwise. Oh, and I have to add garlic to pretty much everything, but man, oh man. This is good stuff. Thank you for the recipe!
Thank you Kat!! I am really glad this recipe turned out so amazing for you! xTieghan
I am going to make this ahead of time and refrigerate over night. How much longer do you recommend baking it for?
Hey Casey,
I would add about 15 minutes to the baking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve been wanting to make this all season long. I went to four grocery stores today but couldn’t find shells! Can you sub rigatoni for jumbo shells? How would you recommend altering this recipe for that substitution?
Hey Katherine,
I would actually use lasagna sheets and just spread the mixture on them and roll them up. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is delicious! Very rich flavor. Unfortunately I didn’t feel like the leftovers heated up that well (I just did microwave). Overall a great fall pasta!
Thank you so much Lily! xTieghan
We made this for our vegetarian main on Thanksgiving. Since we weren’t using the chicken sausage I added some extra seasoning. This recipe was very delicious and fairly easy to make. My only complaint is I wish there was more sauce! Maybe this isn’t an issue if you are using the sausage. If you are making this vegetarian I would scale the sauce up to use a whole 15 oz can of pumpkin puree. Honestly the pumpkin got a little lost in the whole dish.
Thank you os much Jackie! I am glad this turned out well for you! xTieghan
I’ve made this recipe twice now and I love it so much!
Thank you so much Jenna! xTieghan
LOVE!!! I made this dish for my anniversary dinner and it was better than anything we could have gotten at a restaurant!! Omg! So good! Served with fresh roasted broccoli and garlic bread. All the flavor combos and textures… Amazing. Due to the pandemic, I couldn’t find jumbo shells anywhere! Who knew those were so popular!? So I made it into a lasagna instead! I also doubled the pumpkin and added a dash of nutmeg and cinnamon… Bomb! Flavor explosion! Just made it again with the shells and it’s amazing. Feeling extra bougie, and made the chicken sausage, the pesto, and the pumpkin from scratch. Couldn’t find fontina cheese so just used a creamy havarti instead. Truly something to be proud of. I’ll keep this recipe forever! Thank you!
Hey Rachael,
Thank you so much for giving the recipe a try, I am so glad the pasta was enjoyed! Happy Holidays! xTieghan
This was amazing! Don’t hesitate to try it, even if you think someone doesn’t like pumpkin, or any of the ingredients! It was met with rave reviews, including half of the taste testers who do NOT like pumpkin! a delicious, homey dish that is still fancy enough for company.
my tips: do NOT skip the fontina. this gives it that unique, rich flavor and the most luxurious creaminess. I found the 1 lb. of shells made extra, so don’t stress if you don’t have enough pasta. since this only uses part of a can of pumpkin, don’t hesitate to freeze the remainder and save it for the next time you want to make this tasty treat 🙂
Hey Caroline,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
I have to preface my review by saying that we are not huge pumpkin fans, so I was skeptical about this recipe. BUT, my husband and I were drooling over your gorgeous photos, so we took a chance. WOW! It was creamy, spicy, cheesy — and OH SO good!! The pesto was an amazing flavor bomb! I made this a few weeks ago for dinner, and we enjoyed it that night, but I spilt the quantity in half to freeze some. We let it thaw yesterday and reheated in the oven according to your directions — PERFECTION! We will definitely be having this one again, Tieghan. Thanks so much for expanding our food horizons!!
Hey Alexis,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan