chorizo and pumpkin stuffed shells on a plate.

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My chorizo and pumpkin stuffed shells is a unique dish with a delicious combination of sauce ingredients that bake with the three-cheese stuffed shells.  A store-bought pesto finishes the dish but you could also try  my Garlicky Pea Shoot Pesto for another flavor boost.

While I love chorizo sausage and all those delicious spices mixed with pork, I really lightened up this dish by using the chorizo seasoning from Shawhan Farms on lean ground turkey.  I didn’t sacrifice any of the flavor, but saved on a ton of calories and got rid of a lot of saturated fat.  I’ve been using the spice quite a bit (be sure to try my Chorizo Flavored Dirty Rice recipe) and really like it.

Key Takeaways and Summery of this Post

  • A unique stuffed shells recipe that is perfect for the autumn season when “pumpkin” is at the center of everything.
  • A lightened up version of an originally heavy dish.
  • An easy make-ahead meal that can be prepped ahead and heated when ready to eat.
  • A pasta dish that is perfectly sized for two.
  • A Weight Watcher friendly recipe that feels and tastes decadent.
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How To Make Chorizo & Pumpkin Stuffed Shells

  • Preheat your oven to 350 degrees F and spray a baking dish with cooking spray. Put it to the side.
  • Bring a large stockpot of salted water to a boil over high heat. Add the pasta shells and cook two minutes less than the package instructs. They will finish cooking in the oven. Drain the shells in a colander and let cool so they are easy to handle.
  • Heat a skillet over medium heat. Spray the skillet with cooking spray and add a teaspoon of olive oil. Once hot, add the ground turkey and chorizo seasoning and cook for about 4 to 5 minutes. Use a wooden spoon or spatula to break up the meat. Transfer the cooked turkey to a plate.

NOTE:  you can use any chorizo seasoning you like, or even swap in actual chorizo for part, half or all of the turkey meat.  You can also use ground chicken or beef in lieu of the ground turkey.  Obviously, if you do that, make sure you adjust your Weight Watcher points to accommodate the addition.

  • Add the butter and garlic to the pan and season with salt and pepper. Cook for 1 minute until fragrant. Add the oregano, basil, rosemary, thyme, chili flakes, chicken stock and 3/4 cup of pumpkin purée. Slowly stir in the milk and stir to combine everything. Add the chorizo seasoned turkey back into the sauce. Taste and season with more salt and pepper if needed. Let the sauce simmer over medium-low heat for about 20 minutes until it thickens slightly.
pumpkin and chorizo sauce simmering in skillet.
  • While the sauce is simmering, make the filling. Mix the remaining ¼ cup pumpkin purée with the cottage cheese, egg and 2 tablespoons of pesto, and nutmeg. Season with salt and pepper.
cooked pasta shells in a bowl next to bowl of filling.
  • In a small bowl, toss together the Parmesan, Mozzarella and Fontina cheeses; add half to the pumpkin ricotta mixture. Fill each shell with a heaping tablespoon of the filling. You will get between 8 – 10 shells. Put the filled shells to the side.
shells stuffed with cheeses.

Chef’s Note (that’s me!!!)

I love the use of pumpkin puree and unsweetened almond milk in the sauce.  The ingredients are unexpected but come together for a really yummy sauce.  The recipe is made for two large dinner portions or four lighter lunch sized portions.  2-5 shells per person – you decide on the portion size that is right for you.

  • Put half the sauce in the bottom of the casserole dish. Place the stuffed shells into sauce. Cover with the remaining sauce. Sprinkle the rest of the cheese mixture over the shells and transfer the casserole baking dish to the oven. 
pasta shells in casserole dish topped with cheese.
  • Bake for 20 to 25 minutes, or until the cheese is melted and golden brown. Drizzle the remaining two tablespoons of pesto over the top of the baked shells. Serve with more Parmesan cheese if desired. Enjoy.
chorizo and pumpkin stuffed shells in a casserole dish.

To Make Ahead

You can assemble this dish the day before, cover it and store in the fridge until ready to bake.  That makes this a great make-ahead meal.  Leftovers (if you have any), can be reheated in the oven or in the microwave.

NOTE:  This recipe easily doubles or triples if you are serving company.

Frequently Asked Questions

1. Can I make these stuffed shells ahead of time?

Yes, these stuffed shells are a great make-ahead meal. Assemble the whole dish up to a day ahead, cover it tightly, and refrigerate until you’re ready to bake. Because the dish goes into the oven cold, add about 5 to 10 minutes to the bake time and check that the center is hot and the cheese is bubbly.

2. Can I freeze chorizo and pumpkin stuffed shells?

Yes, you can freeze them unbaked for up to 3 months. Assemble the shells in a freezer-safe baking dish, wrap well in plastic wrap and foil, and thaw overnight in the fridge before baking as directed. The almond milk sauce may look slightly thinner after thawing, but it comes back together in the oven.

3. Can I use real chorizo instead of chorizo-seasoned turkey?

Absolutely. You can swap real chorizo in for part, half, or all of the ground turkey, or use ground chicken or beef instead. Drain off any excess fat before adding the meat back to the sauce, and if you track Weight Watchers points, adjust them to account for the change.

4. Can I use ricotta instead of cottage cheese?

Yes, ricotta works as a one-to-one swap for the cottage cheese in the filling. I use fat-free cottage cheese to keep the dish lighter and higher in protein. If you prefer a smoother texture without switching to ricotta, blend the cottage cheese for a few seconds before mixing it with the pumpkin, egg, and pesto.

5. Does the pumpkin sauce taste sweet?

No, the sauce is savory, not sweet. The pumpkin blends with garlic, herbs, chorizo seasoning, and Calabrian chili flakes to make a creamy, earthy sauce. Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.

6. Why use almond milk in a pasta sauce?

Unsweetened almond milk keeps the sauce creamy while cutting calories and saturated fat compared to heavy cream. Its mild flavor lets the pumpkin and chorizo spices shine. Always use the unsweetened, unflavored kind; regular dairy milk or oat milk also work if that’s what you have on hand.

7. How spicy are these stuffed shells?

They have a mild, warm heat rather than a strong kick. The spice comes from the chorizo seasoning and 1/4 teaspoon of Calabrian chili flakes. For more heat, increase the chili flakes; for less, leave them out or substitute regular red pepper flakes in a smaller amount.

8. How do I keep jumbo pasta shells from tearing?

Cook the shells two minutes less than the package directions so they stay firm enough to handle. Drain gently, spread them out in a single layer to cool so they don’t stick together, and cook a couple of extra shells in case any split. They’ll finish cooking in the sauce as they bake.

If you like this pasta recipe, and I think you will, be sure to leave a comment below.  Then, explore some of my other favorite pasta recipes here:

New Year’s Seafood Fettuccine

Tagliatelle with Shrimp, Capers, Lemon and Heirloom Cherry Tomatoes

Baked Pasta with Turkey Sausage

Lamb Meatballs with Baked Feta Pasta

Baked Stuffed Shells for Two

Mozzarella and Cherry Tomato Rotini

chorizo and pumpkin stuffed shells in a casserole dish.

chorizo and pumpkin stuffed shells on a plate.

Chorizo & Pumpkin Stuffed Shells

This unique stuffed shells recipe, has a delicious, chorizo flavored ground turkey, pumpkin and almond milk sauce.
5 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Cuisine General
Servings 2 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 10 Jumbo pasta shells
  • ½ Lb. Ground Turkey
  • Cooking Spray
  • 1 Tsp. Olive Oil
  • 1 Tbsp.  Shawhan Farms Chorizo Seasoning
  • 1 Tbsp. Light butter
  • 1 Large Garlic clove, finely chopped
  • Freshly ground black pepper
  • ¼ Tsp. Dried Basil
  • ¼ Tsp. Dried Oregano
  • ¼ Tsp. Dried Rosemary, crumbled
  • ¼ Tsp. Dried Thyme
  • ¼ Tsp. Calabrian chili flakes
  • 1/4 Cup Chicken Stock
  • 8 Oz. Canned Pumpkin purée, divided
  • ½ Cup Plus 2 Tbsp. Unsweetened Almond Milk
  • 1/2 Cup Fat-free Cottage cheese
  • 1 Small Egg
  • 1/4 Cup Store-bought basil pesto, divided
  • Freshly grated nutmeg, a pinch
  • 1/4 Cup Shredded Low-fat Mozzarella cheese
  • ¼ Cup Shredded Fontina cheese
  • 1/2 Cup Shredded Parmigiano-Reggiano cheese
  • More Parmesan to finish

Instructions
 

  • Preheat your oven to 350 degrees F and spray a baking dish with cooking spray. Put it to the side.
  • Bring a large stockpot of salted water to a boil over high heat. Add the pasta shells and cook two minutes less than the package instructs. They will finish cooking in the oven. Drain the shells in a colander and let cool so they are easy to handle.
  • Heat a skillet over medium heat. Spray the skillet with cooking spray and add a teaspoon of olive oil. Once hot, add the ground turkey and chorizo seasoning and cook for about 4 to 5 minutes. Use a wooden spoon or spatula to break up the meat. Transfer the cooked turkey to a plate.
  • Add the butter and garlic to the pan and season with salt and pepper. Cook for 1 minute until fragrant. Add the oregano, basil, rosemary, thyme, chili flakes, chicken stock and 3/4 cup of pumpkin purée. Slowly stir in the milk and stir to combine everything. Add the chorizo seasoned turkey back into the sauce. Taste and season with more salt and pepper if needed. Let the sauce simmer over medium-low heat for about 20 minutes until it thickens slightly.
  • While the sauce is simmering, make the filling. Mix the remaining ¼ cup pumpkin purée with the cottage cheese, egg and 2 tablespoons of pesto, and nutmeg. Season with salt and pepper.
  • In a small bowl, toss together the Parmesan, Mozzarella and Fontina cheeses; add half to the pumpkin ricotta mixture. Fill each shell with a heaping tablespoon of the filling. You will get between 8 – 10 shells. Put the filled shells to the side.
  • Put half the sauce in the bottom of the casserole dish. Place the stuffed shells into sauce. Cover with the remaining sauce. Sprinkle the rest of the cheese mixture over the shells and transfer the casserole baking dish to the oven. Bake for 20 to 25 minutes, or until the cheese is melted and golden brown. Drizzle the remaining two tablespoons of pesto over the top of the baked shells. Serve with more Parmesan cheese if desired. Enjoy.

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