Pasta Shells, stuffed with orange pumpkin & cheese

Savory Chorizo & Pumpkin Stuffed Shells

Author: My Curated Tastes, Shawhan Farms

These stuffed shells bring together a creamy pumpkin filling with a savory, spiced turkey base. The combination creates a balanced dish that feels rich without being heavy, finished with melted cheese and a light layer of pesto.

It’s a straightforward baked pasta that works well for weeknights or make-ahead meals.

Ingredients

  • 10 jumbo pasta shells
  • 1/2 lb ground turkey
  • Cooking spray
  • 1 tsp olive oil
  • 1 tbsp Shawhan Farms Chorizo Seasoning
  • 1 tbsp light butter
  • 1 garlic clove, finely chopped
  • Black pepper, to taste
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1/4 tsp Calabrian chili flakes
  • 1/4 cup chicken stock
  • 8 oz pumpkin purée, divided
  • 1/2 cup plus 2 tbsp unsweetened almond milk
  • 1/2 cup fat-free cottage cheese
  • 1 small egg
  • 1/4 cup basil pesto, divided
  • Pinch of nutmeg
  • 1/4 cup shredded mozzarella
  • 1/4 cup shredded fontina
  • 1/2 cup shredded Parmesan cheese

Directions

  1. Preheat oven to 350°F and lightly grease a baking dish.
  2. Cook pasta shells according to package directions. Drain and set aside.
  3. In a skillet, heat oil and cook ground turkey with chorizo seasoning for 4–5 minutes, breaking it apart. Remove and set aside.
  4. In the same pan, add butter and garlic. Cook briefly, then add dried herbs, chili flakes, chicken stock, and 3/4 of the pumpkin purée.
  5. Stir in almond milk and return turkey to the pan. Simmer for about 20 minutes until slightly thickened.
  6. In a bowl, mix remaining pumpkin purée with cottage cheese, egg, 2 tbsp pesto, nutmeg, salt, and pepper.
  7. Combine mozzarella, fontina, and Parmesan in a separate bowl. Add half to the filling mixture.
  8. Fill each shell with the mixture and set aside.
  9. Spread half the sauce in the baking dish. Arrange stuffed shells on top and cover with remaining sauce.
  10. Top with remaining cheese and bake for 20–25 minutes until melted and lightly golden.
  11. Drizzle remaining pesto over the top and serve.

Recipe Notes

  • Can be assembled ahead and baked when ready.
  • Pairs well with a simple salad or crusty bread.
  • Adjust spice level by increasing or reducing chili flakes.

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