Cozy Pumpkin & Gouda Stuffed Shells Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
