Name: Delicious Pumpkin Gouda Stuffed Shells for Fall
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 12 jumbo pasta shells; 1 cup pumpkin puree; 1 cup smoked Gouda cheese, shredded; 1/2 cup whole milk ricotta cheese; 1/2 cup heavy cream; 1/4 cup freshly grated Parmesan cheese; 4 fresh sage leaves; 4 tbsp unsalted butter; 1 tsp garlic powder; Salt to taste; Black pepper to taste

Pumpkin Gouda Stuffed Shells are the perfect way to celebrate the flavors of fall. This cozy dish features sweet roasted pumpkin and rich smoked Gouda, stuffed inside tender pasta shells, all enveloped in a fragrant brown butter sage alfredo sauce. It’s a modern twist on classic Italian-American comfort food that is sure to impress your guests at any autumn gathering.

Why You’ll Love This Pumpkin Gouda Stuffed Shells

There are countless reasons to adore this dish! First, it combines the comforting flavors of pumpkin and cheese, making it a delicious vegetarian pumpkin stuffed shells dish. Second, the creamy gouda adds a smoky richness that elevates the dish. Plus, it’s perfect for fall-inspired meals, bringing warmth and joy to your dining table. You can easily prepare it ahead of time, and it makes for an impressive presentation. Lastly, it is a healthy pumpkin gouda stuffed shells option that everyone will love!

Ingredients for Pumpkin Gouda Stuffed Shells

Gather these items:

12 jumbo pasta shells
1 cup pumpkin puree
1 cup smoked Gouda cheese, shredded
1/2 cup whole milk ricotta cheese
1/2 cup heavy cream
1/4 cup freshly grated Parmesan cheese
4 fresh sage leaves
4 tbsp unsalted butter
1 tsp garlic powder
Salt to taste
Black pepper to taste

How to Make Pumpkin Gouda Stuffed Shells Step-by-Step

Step 1: Boil salted water in a large pot. Cook 12 jumbo pasta shells until al dente (approx. 8-10 mins). Drain, rinse with cold water, and arrange in a single layer to cool.
Step 2: In a large bowl, combine 1 cup pumpkin puree, 1/2 cup whole milk ricotta, 1 cup shredded smoked Gouda, 1/8 cup (half of total) grated Parmesan, 1 tsp garlic powder, salt, and pepper. Mix thoroughly until smooth.
Step 3: Gently open each cooled shell and spoon a generous amount of pumpkin Gouda filling inside (approx. 2-3 tablespoons per shell). Set aside.
Step 4: In a saucepan, melt 4 tbsp unsalted butter over medium heat until browned and nutty. Add 4 fresh sage leaves and cook for 30-60 seconds until fragrant. Pour in 1/2 cup heavy cream. Bring to a gentle simmer, stirring frequently, for 5-7 minutes until slightly thickened. Remove from heat and stir in the remaining 1/8 cup grated Parmesan cheese until melted and smooth. Season with salt and pepper.
Step 5: Preheat oven to 375°F (190°C). Lightly grease a baking dish. Pour a portion of the brown butter sage alfredo sauce into the bottom of the dish. Arrange the stuffed shells in a single layer. Drizzle remaining sauce generously over the shells. Top with a sprinkle of reserved smoked Gouda and Parmesan cheese (if desired). Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, or until the sauce is bubbly and the cheese on top is golden brown.
Step 6: Once out of the oven, let the stuffed shells rest for 5-10 minutes before serving. Garnish with fresh parsley or extra sage leaves, if desired. Serve hot.

Delicious Pumpkin Gouda Stuffed Shells for Fall - Pumpkin Gouda Stuffed Shells - main visual representation

Pro Tips for the Best Pumpkin Gouda Stuffed Shells

Keep these in mind:

Feel free to adjust the amount of cheese to your preference.
Try adding cooked sausage or mushrooms for extra flavor.
This dish can be prepared ahead of time and baked before serving.
For an even creamier texture, consider adding more heavy cream to the sauce.

Best Ways to Serve Pumpkin Gouda Stuffed Shells

Consider pairing this dish with a light salad or garlic bread for a complete meal. You can also serve it alongside a fall-inspired soup, like butternut squash or a hearty vegetable soup, to warm up your evenings.

How to Store and Reheat Pumpkin Gouda Stuffed Shells

This dish can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place the stuffed shells in an oven-safe dish, cover with foil, and bake at 350°F until heated through, which usually takes about 20-25 minutes. This is a great option for meal prep!

Frequently Asked Questions About Pumpkin Gouda Stuffed Shells

What’s the secret to perfect Pumpkin Gouda Stuffed Shells?

The secret lies in the quality of your ingredients, especially the gouda cheese. Using fresh ingredients and roasting the pumpkin enhances the flavors significantly, resulting in a creamy gouda stuffed pasta that everyone will love.

Can I make Pumpkin Gouda Stuffed Shells ahead of time?

Absolutely! You can prepare the stuffed shells and the sauce in advance. Just assemble them before baking and pop them in the oven when you’re ready to serve. This makes it an easy option for entertaining or busy weeknights.

How do I avoid common mistakes with Pumpkin Gouda Stuffed Shells?

Be careful not to overcook the pasta shells, as they should be al dente before stuffing. Also, avoid overfilling the shells, which can cause them to burst during baking. Following the recipe closely will help you achieve the perfect balance!

Variations of Pumpkin Gouda Stuffed Shells You Can Try

Feel free to experiment with different cheeses like fontina or mozzarella for a different flavor profile. You can also add spinach or kale to the filling for a healthy twist. For a gourmet pumpkin gouda pasta, consider adding walnuts or a dash of nutmeg for extra depth.

Delicious Pumpkin Gouda Stuffed Shells for Fall - Pumpkin Gouda Stuffed Shells - additional detail

For more tips on cooking with pumpkin, check out this guide. If you’re interested in exploring more vegetarian recipes, visit this page. You can also learn how to make homemade pasta at this link.