Stuffed Shells with Chorizo Pumpkin Cream Sauce
The Perfect Fall Comfort Food
Are you ready for a delicious and comforting meal that will warm you up on a chilly fall evening? Look no further than stuffed shells with chorizo pumpkin cream sauce. This dish combines the rich flavors of Italian cuisine with the warm and cozy feeling of autumn. It’s like a big, comforting hug in a bowl!
Why Choose Stuffed Shells?
If you’re a pasta lover, you probably already know the joy of a good stuffed shell. The tender pasta shells are the perfect vessel for holding a delicious filling, whether it’s a rich cheese mixture, a flavorful meat filling, or a combination of both. Plus, they’re a fun and unique twist on traditional pasta dishes like lasagna or spaghetti.
Why Add Chorizo?
Now, let’s talk about the star of the show – chorizo. This spicy and flavorful sausage adds a fantastic kick to the dish. Its smoky and tangy notes perfectly complement the sweetness of the pumpkin cream sauce. The combination of the two creates a symphony of flavors that will leave your taste buds dancing.
The Magic of Pumpkin Cream Sauce
Speaking of the pumpkin cream sauce, it’s the secret ingredient that takes this dish to a whole new level. The creamy and velvety texture of the sauce combined with the earthiness of the pumpkin creates a delightful harmony. It’s like a warm, cozy blanket wrapping around your taste buds.
How to Make Stuffed Shells with Chorizo Pumpkin Cream Sauce
Now that you’re drooling over the thought of this amazing dish, let’s talk about how to make it. The process is surprisingly simple and can be done in just a few easy steps. From boiling the pasta shells to preparing the filling and sauce, you’ll have a mouthwatering meal on your table in no time.
FAQs
Q1: Can I use a different type of sausage instead of chorizo?
A1: Absolutely! If you’re not a fan of chorizo or can’t find it in your local grocery store, feel free to substitute it with another type of sausage. Italian sausage or spicy sausage would work great in this recipe.
Q2: Can I make this dish vegetarian-friendly?
A2: Yes, you can! Simply omit the chorizo and replace it with your favorite meatless alternative. You can add some extra spices or herbs to make up for the flavors lost by removing the chorizo.
Q3: Can I freeze the leftovers?
A3: Absolutely! This dish freezes well, so you can make a big batch and save some for later. Just make sure to store it in an airtight container and thaw it thoroughly before reheating.
Q4: Can I use a different type of pasta?
A4: Of course! While stuffed shells are the traditional choice for this dish, you can experiment with different types of pasta. Manicotti or cannelloni would work great as well.
Q5: Can I make this dish ahead of time?
A5: Definitely! You can prepare the dish in advance and refrigerate it until you’re ready to bake it. Just make sure to cover it tightly with foil to prevent the pasta from drying out.
Q6: Can I add vegetables to the filling?
A6: Absolutely! Feel free to get creative and add your favorite vegetables to the filling. Spinach, mushrooms, or roasted peppers would be excellent choices.
Q7: Can I use a different type of cheese?
A7: Of course! While the recipe calls for ricotta and mozzarella cheese, you can substitute them with your preferred cheeses. Goat cheese or fontina would be delicious alternatives.
Q8: Can I make a lighter version of the pumpkin cream sauce?
A8: Absolutely! If you’re looking for a lighter option, you can use Greek yogurt instead of heavy cream. It will still give the sauce a creamy texture while reducing the calorie content.
In conclusion, stuffed shells with chorizo pumpkin cream sauce is a delightful and comforting dish that combines the best of Italian and autumn flavors. The tender pasta shells, spicy chorizo, and creamy pumpkin sauce create a symphony of flavors that will leave you wanting more. Whether you’re cooking for a cozy family dinner or entertaining guests, this dish is sure to impress. So, grab your apron and get ready to indulge in a bowl of pure deliciousness!
Stuffed Shells with Chorizo Pumpkin Cream Sauce
Ingredients
- Kosher salt
- 16 jumbo pasta shells
- 2 chorizo sausages (100 grams/3.5 ounces each) , casing removed
- 1 tablespoon (14 grams) butter
- 3 cloves garlic , finely chopped
- Freshly ground black pepper
- 2 teaspoons dry Italian seasoning
- 1/4 cup (60 milliliters) white wine
- 1 can (398 milliliters/13.45 ounces) pumpkin purée , divided
- 1 1/4 cups (310 milliliters) whole milk
- 1 cup (250 grams) ricotta cheese
- 1 egg
- 1/2 cup store-bought basil pesto (or recipe below) , divided
- 1/2 teaspoon crushed red pepper flakes
- Pinch Pinch of freshly grated nutmeg
- 1 cup grated fontina or smoked mozzarella
- 1 cup grated Parmigiano-Reggiano cheese
- 2 large handfuls (about 2 cups) leafy greens , such as chard, spinach, or kale, roughly chopped
- Fresh basil and oregano , for serving (optional)
- 2 cups loosely packed fresh basil
- 1/4 cup loosely packed fresh parsley (optional)
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1/4 cup toasted pine nuts , pistachios, or wal
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large pot, bring salted water to a boil. Cook the shells until they are al dente according to the package instructions. Drain and let them cool on a baking sheet.
- Heat a large cast-iron skillet or oven-safe pan over medium heat. Add the sausage meat and cook, stirring occasionally, until it is golden brown and fully cooked. This should take around 4 to 5 minutes. Transfer the cooked sausage to a plate, leaving the fat in the pan.
- In the same pan, add the butter and garlic. Season with salt and pepper. Cook for 1 to 2 minutes. Then, add the Italian seasoning, wine, and 1 cup of pumpkin puree. Slowly stir in the milk. Add the chorizo, along with any juices, and season with salt and pepper. Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the sauce slightly thickens.
- While the sauce is simmering, prepare the filling. Mix the remaining pumpkin puree with ricotta, egg, 1/4 cup of pesto, pepper flakes, and nutmeg. Season with salt and pepper.
- In a small bowl, toss together the grated cheeses. Add half of the cheese mixture to the pumpkin ricotta mixture. Fill each shell with a generous tablespoon of the filling.
- Stir the
