Pumpkin, Sage & Sausage Stuffed Shells

Pumpkin and stuffed shells come together for the ultimate fall comfort food. Stuffed with sage pork, cooked in a pumpkin-tomato sauce, and topped with mozzarella and goat cheese.

Fall baking involves a lot of pumpkin but what about its savory side? Savory pumpkin recipes make for excellent comfort food and one of my favorite comfort foods is stuffed shells. I have made stuffed shells with a pumpkin cream sauce before but this time around I used a pumpkin tomato sauce and stuffed the shells with sage pork instead of a meatless ricotta mixture. Then the shells are sprinkled with some mozzarella and creamy goat cheese. Both recipes are good for different reasons so you should probably make them both.

One year ago: Birthday Explosion Mini Cheesecakes

Two years ago: Stovetop Cajun Chicken Mac and Cheese

Three years ago: Pumpkin Biscoff Cream Cheese Bread

PUMPKIN SAGE & SAUSAGE STUFFED SHELLS

Serves 4-5

Ingredients:

1 lb. sage pork sausage (or plain sausage + 1 Tbsp dried sage)

1 small yellow onion, diced

1 cup shredded Mozzarella cheese, divided

1 cup crumbled goat cheese, divided

16 jumbo pasta shells

1 cup pumpkin puree (homemade or canned)

1 cup spaghetti sauce

3 cloves garlic, minced

1/2 cup basil leaves, chopped

1 tsp red pepper flakes

Salt and pepper, to taste

Directions:

1. Preheat oven to 350 degrees. Lightly coat a 9×13-inch baking dish with nonstick spray, set aside.
2. In a large skillet over medium-high heat, add pork, crumble, and cook until no longer pink. Transfer to a paper towel-lined plate. Drain all but one tablespoon of the grease and return to medium heat. Add chopped onion, cover and cook until caramelized, about 10 minutes, stirring occasionally.
3. While the onion is cooking, cook the pasta shells according to directions; drain.
4. Return pork to the skillet with the onions and stir in 1/2 cup each Mozzarella and goat cheese. Season with salt and pepper. Transfer to a bowl and set aside.
5. Using the same skillet over medium heat, cook pumpkin, spaghetti sauce, and garlic, stirring occasionally, until heated through. Stir in basil, red pepper, and salt and pepper to taste.
6. Pour all but 1/4 cup of the sauce into prepared baking dish. Stuff each shell with the meat mixture and place in the sauce, open side up. Drizzle remaining sauce over the top, cover with foil and bake for 30 minutes. Remove foil, top with remaining cheeses and bake for 10-15 more minutes or until bubbly.

Source: Adapted from Wanna Be A Country Cleaver and my Stuffed Shells with Pumpkin Sage Cream Sauce.