Pumpkin & Gouda Stuffed Shells Recipe

Introduction

This Pumpkin & Gouda Stuffed Shells recipe combines creamy pumpkin and smoky Gouda cheese for a comforting and flavorful vegetarian meal. Perfect for autumn or any time you want a cozy pasta dish with a twist.

Ingredients

• 12 jumbo pasta shells
• 1 cup canned pumpkin puree
• 1 cup ricotta cheese
• 1 cup smoked Gouda cheese (plus ½ cup for topping)
• 2 tbsp fresh sage, finely chopped
• 4 tbsp unsalted butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Step 1: Cook the pasta shells in salted boiling water until al dente, then drain and cool slightly.
2. Step 2: In a bowl, mix pumpkin puree, ricotta, smoked Gouda (reserve some for topping), sage, salt, and pepper until well combined.
3. Step 3: Fill each shell with the pumpkin mixture and place in a greased baking dish.
4. Step 4: In a saucepan over medium heat, melt butter until golden brown. Stir in heavy cream, Parmesan, salt, and pepper.
5. Step 5: Pour half of the sauce over the stuffed shells; reserve the rest for drizzling later. Sprinkle remaining Gouda on top.
6. Step 6: Bake at 350°F (175°C) for 25–30 minutes until bubbly. Drizzle with reserved sauce before serving.

Tips & Variations

• Use fresh sage if possible for a more vibrant herbal flavor, or substitute with thyme for a different twist.
• To make it spicier, add a pinch of red pepper flakes to the pumpkin mixture.
• For a dairy-free version, substitute ricotta and cheeses with plant-based alternatives and use coconut cream instead of heavy cream.

Storage

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells and sauce in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking.

Can I freeze the stuffed shells?

Absolutely. Freeze the assembled shells in a freezer-safe dish before baking. When ready to eat, bake straight from frozen, adding extra baking time as needed until heated through.

Pumpkin & Gouda Stuffed Shells Recipe

Print Recipe

★★★★★

4.6 from 577 reviews

Delight in these creamy Pumpkin & Gouda Stuffed Shells, a comforting and flavorful twist on classic stuffed pasta. Jumbo shells are filled with a rich blend of pumpkin puree, ricotta, smoked Gouda, and fresh sage, then baked in a luscious butter and cream sauce topped with Parmesan and more Gouda for a perfectly cheesy finish.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta Shells

• 12 jumbo pasta shells

Filling

• 1 cup canned pumpkin puree
• 1 cup ricotta cheese
• 1 cup smoked Gouda cheese, shredded (plus ½ cup for topping)
• 2 tbsp fresh sage, finely chopped
• Salt and pepper to taste

Sauce

• 4 tbsp unsalted butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook the pasta shells: Boil a large pot of salted water and cook the jumbo pasta shells until al dente according to package instructions. Drain carefully and let them cool slightly to handle.
2. Prepare the filling: In a mixing bowl, combine the pumpkin puree, ricotta cheese, 1 cup smoked Gouda, chopped fresh sage, salt, and pepper. Mix thoroughly until well incorporated.
3. Stuff the shells: Using a spoon, fill each cooked shell generously with the pumpkin and cheese mixture. Arrange the stuffed shells in a greased baking dish in a single layer.
4. Make the sauce: In a saucepan over medium heat, melt the unsalted butter until it turns a light golden brown, providing a rich nutty flavor. Stir in the heavy cream, grated Parmesan cheese, salt, and pepper, mixing until the sauce is smooth and slightly thickened.
5. Assemble the dish: Pour half of the prepared cream sauce evenly over the stuffed shells. Sprinkle the reserved ½ cup of smoked Gouda cheese on top for an extra cheesy crust.
6. Bake: Preheat your oven to 350°F (175°C) and bake the dish uncovered for 25 to 30 minutes, or until the cheese topping is melted, bubbly, and slightly golden.
7. Serve: Remove from the oven and drizzle the remaining cream sauce over the baked stuffed shells before serving for added richness.

Notes

• Make sure not to overcook the pasta shells to avoid them breaking when filling.
• Browned butter adds a deep, nutty flavor to the sauce—watch carefully to avoid burning.
• Fresh sage can be substituted with dried sage if fresh is unavailable, but reduce quantity to about 1 teaspoon.
• For a spicier kick, consider adding a pinch of red pepper flakes to the filling.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Keywords: pumpkin stuffed shells, gouda pasta recipe, creamy pumpkin pasta, baked pasta shells, vegetarian fall recipe