Ingredients
Feta Filling
- 10 oz. feta cheese (or 16 oz. whole-milk ricotta or cottage cheese as substitute)
- 2/3 cup plain whole-milk Greek yogurt
- 2 Tbsp. honey
- 1 Tbsp. extra-virgin olive oil
- Black pepper, a few grinds
Pasta
- 1 (12-oz.) box jumbo pasta shells
Sauteed Mixture and Sauce
- 1 Tbsp. extra-virgin olive oil
- 1 1/2 cups finely chopped yellow onion
- 8 oz. bulk hot or mild Italian sausage (pork, chicken, or turkey)
- 2 packed cups finely chopped lacinato kale (stems and ribs removed)
- 3 garlic cloves, minced
- 2 Tbsp. finely chopped fresh sage leaves, plus more for garnish if desired
- 1 tsp. Calabrian chiles (or a pinch of crushed red pepper flakes)
- 1 cup pumpkin puree
- 1 cup chicken or vegetable broth
- 2/3 cup half-and-half
- Kosher salt, to taste
- Cracked black pepper, to taste
Instructions
- Preheat and Boil Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil to prepare for cooking the jumbo pasta shells.
- Prepare Feta Filling: In a food processor, combine the feta cheese, Greek yogurt, honey, 1 tablespoon of olive oil, and black pepper. Blend on high speed until the mixture is smooth and creamy, about 90 seconds. Set this filling aside for later use.
- Cook Pasta Shells: Add the jumbo shells to the boiling water and cook until just shy of al dente, so they stay firm enough to hold the filling. Drain the shells and rinse under cold water to cool them quickly. Cook extra shells to replace any that might rip during stuffing.
- Sauté Vegetables and Sausage: Heat the remaining tablespoon of olive oil in a large oven-safe skillet or sauté pan over medium heat. Add the onion and cook until softened, approximately 6 minutes. Crumble the sausage into the pan and cook until it begins to brown, about 5 to 7 minutes, stirring occasionally.
- Add Kale, Garlic, and Spices: Stir in the chopped kale, minced garlic, sage leaves, and Calabrian chiles or red pepper flakes. Cook this mixture for an additional 2 minutes to blend the flavors.
- Create Pumpkin Sauce: Mix in the pumpkin puree, chicken or vegetable broth, and half-and-half. Season with salt and pepper to taste. Allow the sauce to simmer and thicken for about 5 to 6 minutes. Once thickened, turn off the heat and transfer half of this sauce mixture to a separate bowl.
- Stuff Shells: Spoon about 1 ½ tablespoons of the whipped feta filling into each cooled jumbo shell. You should be able to fill about 22 to 24 shells total.
- Assemble in Pan: Arrange the stuffed shells evenly over the remaining sausage-pumpkin sauce in your oven-safe skillet or sauté pan. If your pan is not oven-safe, transfer everything to a casserole dish.
- Top and Bake: Spoon the reserved half of the sausage-pumpkin sauce over the arranged shells. Optionally, rub a few extra sage leaves with olive oil and scatter them on top for garnish. Bake uncovered in the preheated oven for 17 to 20 minutes, until the sauce is bubbly and hot.
- Rest and Serve: Remove from the oven and let the stuffed shells sit for 5 minutes to set. Garnish with additional sage if desired and serve warm.
Notes
- If substituting feta, use 16 oz. whole-milk ricotta or cottage cheese for a milder filling.
- Reserve extra cooked shells as some may rip during stuffing.
- Calabrian chiles add a spicy, smoky heat, but crushed red pepper flakes can be used as an alternative.
- Use an oven-safe skillet to eliminate transferring to another dish, but a casserole dish works fine if needed.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
