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Stuffed Baby Pumpkins (Italian Sausage, Beef, Veal, Rice, Mozzarella and Parmesan Cheese)

10 to 15 servings
10 to 15 servings


  • 10 baby pumpkins
  • 1/4 cup melted unsalted butter
  • 1/4 cup salt and freshly ground black pepper
  • 3 tablespoon extra virgin olive oil
  • 1 pound italian sausage, removed from casing
  • 1 pound onion, chopped
  • 1 pound ground beef
  • 1 pound ground veal
  • 2 pound rice, cooked al dente
  • 5 1/2 pound mozzarella, diced
  • 1/2 cup grated parmesan cheese
  • Preparation

    Baking Directions:


    Preheat oven to 350°F.

    Hollow out the baby pumpkins.

    Brush with butter, season with salt and pepper, and bake for 25 minutes at 350°F.

    Set aside to cool.

    2. In a large sauté pan over medium heat, brown sausage in 1 tablespoon of olive oil, remove from heat and add to a large mixing bowl.

    3. Sauté onion, beef, and veal until brown in the remaining 2 tablespoons of olive oil and combine with the cooked sausage in the same bowl.

    Add the rice, mozzarella, and parmesan cheese and mix thoroughly.

    4. Place the mixture in the pre-baked baby pumpkins and bake for another 20 minutes at 350°F until the cheese is melted and bubbling.