Cozy Pumpkin & Gouda Stuffed Shells Recipe

Introduction

Cozy Pumpkin & Gouda Stuffed Shells combine tender pasta with a creamy, flavorful filling that’s perfect for autumn or anytime comfort food craving. This baked dish features smoky Gouda and smooth pumpkin puree for a unique twist on classic stuffed shells.

Ingredients

• About 20 jumbo pasta shells
• 1 cup pumpkin puree (fresh or canned)
• 1 cup smoked Gouda cheese, shredded
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 large egg, beaten
• 2 tablespoons fresh herbs (sage, thyme, or parsley), chopped
• Salt and pepper, to taste
• 2 cups marinara sauce or béchamel sauce

Instructions

1. Step 1: Cook the jumbo pasta shells in salted boiling water until al dente, about 10-12 minutes. Drain carefully and place them on a lightly greased baking sheet to prevent sticking.
2. Step 2: In a skillet, sauté the chopped onions and garlic in olive oil until translucent and fragrant.
3. Step 3: In a large bowl, combine the pumpkin puree, smoked Gouda, ricotta, sautéed onions and garlic, beaten egg, fresh herbs, salt, and pepper. Mix thoroughly until smooth.
4. Step 4: Using a spoon or piping bag, fill each pasta shell generously with the pumpkin and Gouda mixture, being careful not to overfill.
5. Step 5: Spread a layer of marinara or béchamel sauce on the bottom of a baking dish. Arrange the stuffed shells snugly in the dish and cover evenly with the remaining sauce. Sprinkle grated Parmesan cheese on top.
6. Step 6: Cover the dish loosely with foil and bake at 375°F (190°C) for 25-30 minutes. Remove the foil for the last 10 minutes to let the cheese brown beautifully.
7. Step 7: Allow the baked shells to rest 5-10 minutes before serving to let the filling set.

Tips & Variations

• Use fresh pumpkin puree for a more vibrant flavor than canned.
• Don’t overcook the pasta shells; they should be slightly firm as they finish cooking in the oven.
• Choose high-quality smoked Gouda to enhance the smoky taste.
• For extra texture, sprinkle toasted breadcrumbs or chopped nuts on top before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works well and is a convenient option. Just make sure it’s pure pumpkin and not pumpkin pie filling.

What sauce works best with these stuffed shells?

Both marinara and béchamel sauces pair nicely. Marinara adds a bright tomato flavor, while béchamel gives a creamy, rich finish. Choose based on your preference.

Cozy Pumpkin & Gouda Stuffed Shells Recipe

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★★★★★

4.9 from 110 reviews

Cozy Pumpkin & Gouda Stuffed Shells are a comforting and flavorful baked pasta dish featuring jumbo shells filled with a creamy mixture of pumpkin puree, smoked Gouda, ricotta, and herbs. Topped with marinara or béchamel sauce and Parmesan cheese, this recipe offers a delightful blend of smoky, savory, and autumn-inspired flavors perfect for a cozy dinner or festive occasion.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Appetizers
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 20 jumbo pasta shells
• 1 cup pumpkin puree (fresh or canned)
• 1 cup smoked Gouda cheese, shredded
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 large egg, beaten
• 2 tablespoons fresh herbs (sage, thyme, or parsley), chopped
• Salt and pepper, to taste
• 2 cups marinara sauce or béchamel sauce

Instructions

1. Prepare the Jumbo Shells: Cook the jumbo pasta shells in salted boiling water until al dente, about 10-12 minutes. Drain carefully and place them on a lightly greased baking sheet to prevent sticking.
2. Make the Filling: In a skillet, sauté the finely chopped onions and garlic in olive oil until translucent and fragrant. In a large mixing bowl, combine the pumpkin puree, smoked Gouda, ricotta, sautéed onions and garlic, beaten egg, fresh herbs, salt, and pepper. Mix well until smooth and thoroughly incorporated.
3. Stuff the Shells: Using a spoon or piping bag, generously fill each shell with the pumpkin and Gouda mixture, taking care not to overfill to avoid spillage while baking.
4. Assemble the Dish: Spread a layer of marinara or béchamel sauce on the bottom of a baking dish. Arrange the stuffed shells snugly in the dish, then cover evenly with the remaining sauce. Sprinkle grated Parmesan cheese on top for a golden crust.
5. Bake to Perfection: Cover the dish loosely with foil and bake in a preheated oven at 375°F (190°C) for 25-30 minutes. Remove the foil in the last 10 minutes to brown the cheese nicely on top.

Notes

• Use fresh pumpkin puree for a more vibrant flavor than canned.
• Do not overcook the pasta shells; they should be slightly firm as they will finish cooking in the oven.
• Choose high-quality smoked Gouda to achieve the best smoky taste.
• Allow the baked shells to rest for 5-10 minutes before serving to set the filling.
• For added texture, sprinkle toasted breadcrumbs or nuts on top before baking.

Keywords: pumpkin stuffed shells, gouda pasta recipe, baked stuffed shells, pumpkin pasta, fall recipes, cozy dinner, autumn stuffed shells