Spicy Pumpkin and Pesto Cheese Stuffed Shells

1. Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish or another dish of similar size. 2. Heat the olive oil in a large pot over high heat. Add the chicken sausage once the oil shimmers and cook for 5–8 minutes, until browned all over. 3. Turn the heat to low and stir in the bell pepper, pumpkin puree, vodka, milk, oregano, red pepper flakes, and a pinch each of salt and pepper. Simmer for about 15 minutes, until slightly thickened, then taste and adjust the seasoning. 4. Meanwhile, cook the shells in a large pot of boiling salted water according to the package directions, stopping when they are al dente. Drain. 5. Mix the ricotta, fontina, and 1/2 cup of the pesto in a medium bowl. 6. Spread three-quarters of the pumpkin sauce in the prepared baking dish. Fill each shell with about 1 tablespoon of the cheese mixture and arrange it in the sauce. 7. Spoon the remaining pumpkin sauce over the shells. Drizzle with the remaining 1/4 cup pesto and scatter the torn mozzarella on top. 8. Bake for 20–25 minutes, until the cheese is melted and lightly golden. Let stand for 5 minutes, then garnish with fresh basil and serve.