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Italian Sausage and Pumpkin Stuffed Shells


1 24 oz jar Pastene Chateau Tomato Sauce
½ lb sweet Italian bulk sausage
½ lb hot Italian bulk sausage
1 medium onion, diced
1 15 oz can of pumpkin (not pumpkin pie filling)
½ cup Pastene Italian Flavored Bread Crumbs
½ cup Pastene Grated Romano Cheese
¼ tsp ground nutmeg
16 oz Pastene Italian Jumbo Shells
Pastene Grated Parmesan Cheese for topping


  • Bring a large pot of salted water to a boil. Preheat oven to 350° F.
  • Coat a casserole pan with cooking spray. Spread ¾ of the jar of tomato sauce on the bottom of prepared pan.
  • Remove the sausage from casings and add with onions to a large skillet. Cook on medium heat, breaking up the sausage with a wooden spoon, until sausage is browned and onion are soft. 
  • Add sausage and onions to a large bowl and let cool slightly. Once cooled, add pumpkin, breadcrumbs, romano cheese and nutmeg mixing well to combine.
  • When the water has reached a rapid boil, cook pasta until just al dente. Drain well and separate the shells onto a baking sheet, allowing them to cool until they are ready to stuffed.
  • Stuff the shells with the pumpkin sausage mixture and arrange in prepared casserole pan. Spoon the rest of the tomato sauce over the top of the shells. Cover with foil.
  • Bake for 35 minutes, uncover and add the parmesan cheese over the shells and continue to bake for another 10 minutes. 
  • Garnish as desired.

Product Used

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