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Pumpkin & Gouda Stuffed Shells

Pumpkin & Gouda Stuffed Shells
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Pumpkin & Gouda Stuffed Shells combine the creamy sweetness of pumpkin with smoky Gouda cheese, all nestled in tender pasta shells. This cozy, comforting fall-inspired dish is easy to prepare, rich in flavor, and perfect for family dinners or special gatherings.

Ingredients

Scale

Pasta

  • 12 large pasta shells

Filling

  • 1 cup pumpkin puree (fresh or unsweetened canned)
  • 1 cup smoked Gouda cheese, grated
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon fresh sage, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil

Sauce (optional)

  • 1 1/2 cups marinara sauce or béchamel sauce
  • Additional grated cheese for topping (optional)

Instructions

  1. Prepare the Pasta Shells: Cook the large pasta shells in salted boiling water until al dente. Drain and set aside on a lightly oiled surface to prevent sticking.
  2. Make the Filling: In a large skillet, heat olive oil over medium heat. Sauté the finely chopped onion and garlic until translucent. Add the pumpkin puree, then mix in the ricotta, grated Gouda, Parmesan cheese, and fresh sage. Stir until well combined and creamy, seasoning with salt and pepper to taste.
  3. Stuff the Shells: Using a spoon, carefully fill each cooked shell with the pumpkin and Gouda mixture, packing them well but not overflowing.
  4. Arrange and Bake: Preheat the oven to 375°F (190°C). Spread a layer of marinara or béchamel sauce in a baking dish. Place the stuffed shells on top, then cover with remaining sauce and sprinkle extra cheese if desired. Cover with foil to retain moisture and bake for 25-30 minutes until bubbly and golden on top. Remove foil in the last 5 minutes for a golden crust.

Notes

  • Don’t overcook the pasta shells; they should remain slightly firm to hold the filling without breaking.
  • Use fresh pumpkin puree or unsweetened canned pumpkin for the best flavor.
  • Grate Gouda cheese finely to help it melt evenly for a smooth filling texture.
  • Let the filling cool slightly before stuffing to prevent soggy shells.
  • Cover the dish with foil while baking to keep moisture; remove it near the end for a nice golden crust.

Nutrition

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

Find it online: https://lillysplate.com/pumpkin-gouda-stuffed-shells/