Recipe Box, Pumpkin & Sausage Pasta Pillows with Chardonnay Béchamel

Are you ready for Halloween?

Halloween chalkboard

Here’s a perfect dinner for your trick or treaters that will make everyone happy!


Soft pillows of pumpkin and sausage stuffed pasta covered in a chardonnay*cream sauce

*substitute chicken broth or any white wine


It is sure to keep hungry goblins happy

Halloween table 1

Here are the ingredients


Start by browning the sausage and cooking the pasta shells


Reserve 1/4 cup pasta water


Melt butter in saucepan and fry sage leaves


or saute the leaves in the skillet you used to brown the sausage and set aside to drain on paper towels


The chardonnay béchamel sauce sounds fancy but it’s very simple to make

Add flour to the butter in the sauce pan and cook 1-2 minutes forming a roux


Next add garlic and cook and stir 1 minute, then add milk or cream

Cook and stir several minutes until sauce thickens

Add wine slowly to thin sauce and use reserved pasta water or more wine if necessary to reach desired consistency


The sauce should be fairly thick, but still pourable

Season well with salt and pepper, and stir with a whisk to smooth any lumps


Add cheese and set sauce aside while you prepare filling


Mix together pumpkin, egg, ricotta, sage, cheese and seasonings


Mix in sausage


Drain pasta and stuff shells


Put 1/3 of sauce on the bottom of a greased baking dish and place stuffed shells on top


Cover shells with remaining sauce and a sprinkle of Parmesan


Cover and refrigerate up to 24 hours if desired before baking uncovered for 45-60 minutes


Serve it up!


This recipe was adapted from Damn Delicious

Pumpkin & Sausage Pasta Pillows with Chardonnay Béchamel

Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 4



  • 12-16 jumbo pasta shells*
  • 8-12 fresh sage leaves for garnish
  • 1 oz shaved Parmesan for topping


  • 1 cup pumpkin pureé about 1/2 of 15 oz can of pumpkin
  • 8 oz breakfast sausage hot or mild
  • 1/4 cup shaved Parmesan
  • 1 T chopped fresh sage leaves
  • dash of nutmeg
  • salt & pepper
  • Sauce
  • 2 T unsalted butter
  • 2 cloves garlic minced
  • 1/8 cup flour
  • 1 cup half and half or milk
  • 1/4-1/2 cup white wine or chicken broth
  • 1/4 cup reserved pasta water
  • 1/4 cup shaved or shredded Parmesan
  • salt & pepper to taste


  • Bring a large pot of salted water to a boil. Add pasta shells and stir. Cover and turn off heat, leaving pot on the hot burner.
  • Brown sausage in skillet, crumbling while browning, and remove to paper towels to drain.
  • Melt butter in medium sauce pan. Fry sage leaves in melted butter or in sausage drippings in skillet and remove to paper towels to drain.
  • Add flour to melted butter in saucepan and stir. Add garlic and cook 1 minute. Stir in flour and cook 1 minute or until brown and incorporated. Add milk, cook and stir, using a whisk to get ride of lumps. Add wine or broth to thin sauce. Add reserved pasta water if needed until sauce is desired consistency. The sauce should be thick, but pourable. Add cheese and stir. Set sauce aside.
  • Combine pumpkin puree with sausage, egg, Parmesan, nutmeg, chopped sage in a mixing bowl. Season with salt and pepper. Stir to combine and mix evenly.
  • Grease a 1 quart, or small baking dish and spread about 1/2 of the sauce over bottom
  • Drain pasta, separate shells and let cool slightly. Fill shells with pumpkin mixture and place tightly together in baking dish on top of sauce layer. Cover with remaining sauce and top with a sprinkle of Parmesan. Cover and refrigerate until baking.
  • Bake uncovered for 30-60 minutes or until heated through and bubbly. Baking time will depend on whether the dish was refrigerated prior to baking or baked directly after assembly
  • Garnish with fried sage leaves.
  • Makes 4 large servings


*NOTE: pasta shells expand after cooking
Keyword Chardonnay Bechamel sauce, fall casserole, fried sage, pasta casserole, pumpkin and sausage pasta, pumpkin stuffed shells

Even HH, who is not a big pasta lover, raved about this!



Remember to watch out for the Boos!

Halloween ghosts

Wishing you a Happy and “not haunted” Halloween!

burlap Halloween figures



🎃   👻   🎃   👻   🎃   👻

I will be joining these fabulous parties and blogs:

Celebrate and DecorateRustic and Refined,

Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&JThe Scoop,   A Stroll Thru Life 

Tickle My TastebudsWow Us Wednesday  Crafty Design-O-Rama

Full Plate ThursdayWork it Wednesday

Poofing the Pillows,  Get Your DIY On,    Your Inspired Design

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21 Responses to “Recipe Box, Pumpkin & Sausage Pasta Pillows with Chardonnay Béchamel”
  1. Jodi says:

    Oh boy! Another yummer!!! Sounds sooooo good!

  2. Jenna, any pasta calls out my name…this sounds amazing!

  3. Hold the treats! These stuffed shells are all I need this Halloween. Happy Halloween Jenna!

  4. Ellen says:

    Saved this one! It looks quite tasty. Your last past dish I tried was delicious!

  5. I know I’d enjoy this! Happy Halloween Jenna-have fun:@)

  6. Karen says:

    What a delicious sounding fall meal. Happy Halloween.

  7. Mary says:

    Your pasta shells sounds delicious Jenna! They’d be great with butternut squash too! Hope your Halloween was happy 🙂

  8. Chardonnay is our favorite wine…so you had me immediately! I am going to try and make this tonight. Hope hubby likes it!

  9. Sounds delicious, and the table looks lovely, too!

  10. Sandra Garth says:

    This looks like a gourmet meal and I would love some! Thank you for sharing with us this week at Celebrate Your Story, have a great weekend.

  11. JESS44903 says:

    What a neat dish! YUM!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

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