Garnish with fresh sage and freshly cracked pepper Recipe

If you’re craving a dish that perfectly captures the cozy essence of fall, these Pumpkin Sausage Stuffed Shells are an absolute must-try. This recipe combines tender pasta shells filled with a savory blend of pumpkin, Italian sausage, and creamy cheeses, all nestled in a luxuriously silky pumpkin cream sauce. Every bite bursts with comforting flavors, and the finishing touch? That golden sprinkle to really make it shine—garnish with fresh sage and freshly cracked pepper to elevate every mouthful with an herby freshness and a subtle kick that simply can’t be missed.

Ingredients You’ll Need

These ingredients are simple and straightforward, yet each plays a critical role in balancing flavor, texture, and color. Together, they create a dish that’s not only satisfying but also beautifully autumn-inspired.

• 1 pound Italian sausage, casings removed: Provides a rich, savory backbone to the filling that complements the pumpkin perfectly.
• 1 cup ricotta cheese: Adds a creamy softness that binds the filling ingredients beautifully.
• 1 cup canned pumpkin: Brings that quintessential fall flavor and a lovely moisture to the mix.
• 1¼ cup Parmesan cheese, grated: Adds a sharp, nutty complexity in both the filling and sauce.
• 1 large egg: Helps hold the filling together with a gentle firmness.
• ½ teaspoon salt (or to taste): Enhances all the flavors without overpowering.
• 3 tablespoons butter: Creates the base of a rich and silky sauce.
• 1 large onion, chopped: Adds subtle sweetness and depth when sauteed.
• 3 cloves garlic, minced: Infuses a fragrant warmth that complements the pumpkin and sausage.
• ½ teaspoon nutmeg: A classic spice that perfectly complements pumpkin’s earthiness.
• ½ teaspoon oregano: Brings a gentle herbaceous note.
• ½ teaspoon pepper (or to taste): Adds a mild heat that brightens the sauce.
• ⅔ cup canned pumpkin: Incorporated into the sauce to carry the pumpkin theme through the entire dish.
• 2 cups heavy cream: Gives the sauce a luscious, velvety texture.
• 1 cup Parmesan cheese, grated: Enriches the sauce with salty, cheesy goodness.
• 10 ounces jumbo pasta shells, uncooked: The perfect vessel for all that delightful filling and sauce.
• 1 cup mozzarella cheese, shredded: Melts beautifully on top for a golden, bubbly finish.
• ½ cup Parmesan cheese, shredded: Adds an extra layer of cheesy flavor to the topping.
• Fresh sage for garnish: Enhances the dish with a fresh, fragrant touch.

How to Make Garnish with fresh sage and freshly cracked pepper

Step 1: Prep the Oven and Cook the Pasta

Start by preheating your oven to 400 degrees Fahrenheit, which is the perfect temperature for baking these stuffed shells to bubbly perfection. Boil the jumbo pasta shells in a large pot of well-salted water until al dente. Keep them moving to prevent sticking and once cooked, rinse them well under cold water to stop the cooking process and keep their shape intact.

Step 2: Cook the Sausage

While the pasta cooks, brown the Italian sausage in a skillet over medium heat. Break it apart as it cooks until it’s beautifully browned and crumbly. Transfer the cooked sausage to a bowl and allow it to cool slightly; this is essential before mixing it with the creamy filling.

Step 3: Make the Sauce

Using the same skillet, melt the butter over medium heat and sauté the chopped onion until it softens and becomes translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the nutmeg, oregano, salt, and pepper, then pour in the pumpkin and heavy cream. Bring the mixture to a gentle boil before reducing to low heat. Stir in the Parmesan cheese and adjust seasoning if necessary. The sauce should be rich, smooth, and silky.

Step 4: Prepare the Filling

In the bowl with the cooled sausage, mix the ricotta, canned pumpkin, Parmesan, egg, and salt. The mixture should be creamy and well combined. Transfer this to a piping bag or simply use a freezer bag with a snipped corner for easy filling of the shells.

Step 5: Assemble the Shells and Bake

Spread half of the pumpkin sauce in the bottom of a 9 by 13-inch casserole dish. Carefully pipe 1-2 tablespoons of the filling into each cooked pasta shell and arrange them snugly over the sauce. Pour the remaining sauce evenly over the stuffed shells. Top with shredded mozzarella and parmesan cheese to create a gorgeous cheesy crust. Bake for 20 to 25 minutes until bubbling and then broil for 2 to 5 minutes to get that irresistible golden brown finish.

Step 6: The Finishing Touch

Just before serving, garnish with fresh sage and freshly cracked pepper. This final flourish adds an herby aroma and a simple heat that complements the creamy, savory pumpkin flavors perfectly, making every bite even more irresistible.

How to Serve Garnish with fresh sage and freshly cracked pepper

Garnishes

The magic of serving this dish lies in the simplicity of its garnishes. Of course, you want to garnish with fresh sage and freshly cracked pepper to provide that subtle herbal brightness and peppery punch. A few whole sage leaves lightly fried in butter make a fantastic crunchy topping to contrast the creamy filling. A final sprinkle of high-quality cracked black pepper wakes up all the flavors on your plate.

Side Dishes

Since these stuffed shells are rich and indulgent, lighter sides work beautifully alongside. Think crisp autumn salads with tangy vinaigrettes or roasted brussels sprouts with a squeeze of lemon. A rustic crusty bread is also perfect to soak up the luscious pumpkin cream sauce. Occasionally, roasted root vegetables tossed with a touch of sage tie the whole meal together seamlessly, again echoing the key ingredient in your garnish—yes, more fresh sage!

Creative Ways to Present

If you’re looking to impress guests, consider serving this dish family-style in the casserole dish accompanied by a bowl of extra sauce for drizzling. You can also plate individual shells with a drizzle of sage-infused brown butter for a gourmet touch. Don’t forget to garnish with fresh sage and freshly cracked pepper at the table so everyone can enjoy the wonderful aroma and visual appeal of the fresh herbs and pepper’s inviting specks.

Make Ahead and Storage

Storing Leftovers

These pumpkin sausage stuffed shells keep wonderfully in the refrigerator for 3 to 4 days. Store them in an airtight container to maintain their creaminess and prevent the pasta from drying out. When reheating, add a splash of cream or milk to bring that sauce back to life.

Freezing

This dish freezes very well, making it perfect for meal prep. Freeze it in an airtight container or tightly wrapped in foil for up to 3 to 4 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

For the best results, reheat stuffed shells in a preheated oven at 350 degrees Fahrenheit for about 20 minutes or until warmed through. You can cover loosely with foil to keep moisture in and remove it near the end to crisp the cheese topping. Remember to finish by garnishing with fresh sage and freshly cracked pepper again to bring that fresh flavor pop back to the dish.

FAQs

Can I use turkey or chicken sausage instead of Italian sausage?

Absolutely! Turkey or chicken sausage works as a leaner alternative and still offers great flavor. Just make sure it’s well seasoned or choose a brand with Italian herbs to keep the signature taste close to the original.

Can I make this dish vegetarian?

Yes, you can omit the sausage entirely or substitute with plant-based sausage alternatives. Adding sautéed mushrooms or finely chopped roasted veggies can also provide extra texture and depth to the filling.

Is it okay to use fresh pumpkin instead of canned?

You can use fresh pumpkin puree if you prefer. Just roast cut pumpkin pieces until tender and puree them until smooth. Keep in mind canned pumpkin offers consistent moisture and sweetness, which is why it’s recommended for this recipe.

How do I know when the pasta shells are cooked al dente?

Al dente means the pasta is cooked but still firm to the bite without being hard or mushy. It should hold its shape well in the sauce. Stick to package timing and taste test a shell halfway through cooking to ensure perfect texture.

Can I prepare this recipe in advance for a dinner party?

Definitely! You can stuff the shells and assemble the casserole the day before. Cover and refrigerate, then bake it fresh right before serving. Just allow extra baking time if baking straight from the fridge.

Final Thoughts

This recipe for Pumpkin Sausage Stuffed Shells is a cozy, crowd-pleasing celebration of fall flavors wrapped up in a warm, comforting dish. The creamy pumpkin sauce and savory filling make every bite feel like a hug on a chilly day. Don’t forget to garnish with fresh sage and freshly cracked pepper both during cooking and at the very end to unlock the fullest expression of this dish’s beautiful flavors. Give it a try, and watch how quickly it becomes a favorite in your rotation!