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Stuffed Pumpkin Pasta Recipe
Warm up your fall with our irresistible Stuffed Pumpkin Pasta, a comforting dish that celebrates the season's best flavors. Crafted with Mrs. Miller’s Fine Pasta Noodles, this hearty creation brings together roasted pumpkin, savory Italian sausage, and a blend of aromatic spices, creating a rich and satisfying filling.
The combination of pumpkin, sausage, mushrooms, and onions in a rich cream sauce made with Mrs. Miller’s Chicken Soup Base is absolutely irresistible. The dish is presented in a charming baked pie pumpkin, enhancing the earthy, autumnal experience. The sweet and savory filling, combined with the delicate texture of Mrs. Miller’s Fine Pasta, offers a comforting meal that’s perfect for chilly fall nights, bringing warmth and heartiness to your table in every bite.
- Prep Time10 min
- Cook Time1 hr
- Total Time1 hr 10 min
Ingredients:
- 1/2 Bag of Mrs. Millers Fine Pasta Noodles
- 1 Pound Sweet Italian Sausage
- 3 TBS Butter
- 2 TBS Flour
- 1/2 Cup Yellow Onion, diced
- 3 Cloves Garlic, minced
- 2-3 Fresh Sage Leaves, chopped plus more to garnish
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1/4 tsp Crushed Red Pepper
- 1/2 tsp Ground Nutmeg
- 2 TBS Mrs. Miller’s Mrs. Miller’s Chicken Soup Base
- 2 Cups Mushrooms, sliced
- 1 Cup Canned Pumpkin
- 1/3 Cup Heavy Cream
- 6 oz Fresh Spinach
- 1/2 Cup Fresh Grated Parmesan Cheese, plus more to garnish
For the Pumpkin Bowls
- 4 Mini Pumpkins, such as or squash such as Baby Bear, Munchkin, Jack Be Little, Gold Nugget, or Wee-B-Little, about 6-8 ounces each
- 6 tsp Olive Oil
- Salt and Ground Black Pepper
Directions
1
To make the pumpkin bowls: Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or foil.
2
Wash and dry the pumpkins and, if necessary, cut a thin slice from the base so they sit flat. Slice the top off each pumpkin (as if carving a jack-0′-lantern).
3
Using a serrated grapefruit spoon, melon baller or spoon, scoop the pulp and seeds out of the pumpkins, removing all the stringy pulp and seeds. Scoop any pulp from the “lids”. Brush the insides of the pumpkins and lids with the olive oil (about 1 teaspoon per pumpkin) and season the inside with salt and pepper.
4
Transfer the pumpkins and lids to the prepared baking pan and bake for 25 to 30 minutes, until the flesh is fork-tender. Let the pumpkins cool for a few minutes before filling.
5
To make the pasta mixture: Cook the pasta according to the package directions, drain (Reserving ½ cup pasta water) and set aside.
6
Heat the olive oil in a large skillet over medium heat. Add in the onions and cook for 5 minutes, until starting to soften. Add in the garlic and cook for 1 minute.
7
Add the flour with the sage, salt, pepper, red pepper, and nutmeg and whisk till smooth.
8
Add in the chicken stock and cream slowly whisking constantly till smooth and bring mixture to a simmer. Reduce the heat and cook for 10 minutes on medium-low heat, stirring frequently.
9
While the sauce is simmering, cook the ground sausage, add in sliced mushrooms and cook for 5 minutes then drain and add to sauce.
10
Stir the spinach into the sauce and cook for 2 minutes, until wilted. Add in 1/2 cup grated Parmesan and stir to combine.
11
Add the drained pasta to the sauce and stir to coat. If the sauce is too thick add in reserved pasta water.
12
Serve warm in pumpkin bowls with more cheese and chopped sage garnish if desired.
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