Print Friendly, PDF & Email


2 servings


0 hours 10 mins


0 hours 50 mins


1 hour 0 mins

My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.


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


1) Preheat your oven to 350 degrees F and spray a baking dish with cooking spray. Put it to the side.

2) 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.

3) 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.

4) 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.

5) 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.

6) 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.

7) 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.

NOTES:  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 sacrafice 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.

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.

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