Pumpkin Gouda Stuffed Shells are the ultimate cozy comfort food for autumn. This creamy pumpkin and cheese pasta dish makes for a delightful dinner that’s easy to prepare and packed with flavors. As the weather cools down, there’s nothing like a warm, cheesy dish to bring comfort. With the rich taste of Gouda and the freshness of sage, this recipe will warm your heart and soul. Let’s dive into the deliciousness!

Why You’ll Love This Pumpkin Gouda Stuffed Shells

This recipe for Pumpkin Gouda Stuffed Shells is perfect for fall for several reasons:

Hearty and filling, making it a great option for a cozy dinner.
Easy to prepare, ideal for busy weeknights or festive gatherings.
Vegetarian-friendly, catering to various dietary preferences.
Rich in flavor with the delightful combination of Gouda and pumpkin.
Can be made ahead of time, perfect for meal prep.
Pairs wonderfully with a simple salad for a complete meal.
Offers a unique twist on traditional stuffed shells with a seasonal flair.
Perfect for sharing at family gatherings or dinner parties.

This gouda filled pasta shells recipe will surely impress your guests and family alike!

Ingredients for Pumpkin Gouda Stuffed Shells

Gather these items:

1 box jumbo pasta shells (12-14), cooked to al dente
1 cup pumpkin puree (unsweetened)
1 cup Gouda cheese, shredded (plus extra for topping)
1/2 cup ricotta or cream cheese, softened
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
2 cloves garlic, minced
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
2 cups marinara or tomato sauce, warmed
1 tablespoon olive oil
2 cups fresh spinach, chopped (optional greens)
Fresh parsley or extra sage for serving
Pinch of red pepper flakes (optional)
Grated zest from 1/2 lemon (optional)

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

Step 1: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the shells just until they’re pliable but still firm to the bite. Drain and set aside on a clean kitchen towel.
Step 2: Make the filling: In a large bowl, whisk together pumpkin puree, ricotta, Gouda, egg, minced garlic, sage, nutmeg, and a pinch of salt and pepper.
Step 3: Stir in any greens you’re using. Taste the filling and adjust the seasoning with a touch more salt or pepper if needed.
Step 4: Assemble the shells: Lightly oil a large baking dish. Spoon about 2 to 3 tablespoons of filling into each shell, then arrange them seam-side down in the dish.
Step 5: Cover the bottom of the dish with a light layer of marinara. Spoon remaining sauce over and around the stuffed shells.
Step 6: Bake, covered, for 25 minutes. Then uncover and bake an additional 8 to 12 minutes, or until the filling is set.
Step 7: Rest briefly: Let the shells rest for 5 to 10 minutes after you remove them from the oven.
Step 8: Final touch and serving: Sprinkle chopped parsley and a light dusting of extra grated Gouda on top.
Step 9: Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.

Pro Tips for the Perfect Pumpkin Gouda Stuffed Shells

Keep these in mind:

For a creamier filling, blend the mixture briefly.
If you like a saucier bake, add an extra cup of sauce.
For freezing, bake from frozen for about 45 minutes.
Pair with a light green salad for a complete meal.
Experiment with different cheeses for varied flavors.

Best Ways to Serve Pumpkin Gouda Stuffed Shells

This comforting dish can be served in many delightful ways:

Pair with a simple green salad topped with a lemon vinaigrette.
Serve alongside crusty garlic bread to soak up the delicious sauce.
Garnish with fresh herbs like parsley or sage for a pop of color.

How to Store and Reheat Pumpkin Gouda Stuffed Shells

Storing is easy! Place leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or bake at 350°F (175°C) for about 10-12 minutes until heated through. This makes for an excellent meal prep option as well!

Frequently Asked Questions About Pumpkin Gouda Stuffed Shells

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

The key is to cook the shells al dente so they hold their shape when stuffed. Balancing flavors in the filling is also essential for a delicious taste in every bite.

Can I make Pumpkin Gouda Stuffed Shells ahead of time?

Yes! You can prepare the shells and filling the day before. Just assemble and refrigerate, then bake when ready to serve for an easy, crowd-pleasing meal.

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

Ensure your shells aren’t overcooked, as they can become too soft to hold the filling. Additionally, taste your filling to adjust the seasoning before stuffing the shells.

Variations of Pumpkin Gouda Stuffed Shells You Can Try

Feel free to experiment with these variations to make this dish your own:

Substitute butternut squash for pumpkin for a different flavor.
Add cooked sausage or ground turkey for a meatier version.
Mix in different cheese varieties like mozzarella or feta for unique tastes.
Incorporate seasonal vegetables like roasted bell peppers or zucchini for added nutrition.

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

Incredible homemade Pumpkin Gouda Stuffed Shells fresh from the oven

For more delicious recipes, check out our homemade tomato sauce or try spaghetti with garlic and oil for a quick meal option. You can also explore Mediterranean chickpea salad for a refreshing side dish.

Delicious Pumpkin Gouda Stuffed Shells for Fall

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Pumpkin Gouda Stuffed Shells Recipe for Creamy Autumn Dinner

Author: Robert
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

1 box jumbo pasta shells (12-14), cooked to al dente
1 cup pumpkin puree (unsweetened)
1 cup Gouda cheese, shredded (plus extra for topping)
1/2 cup ricotta or cream cheese, softened
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
2 cloves garlic, minced
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
2 cups marinara or tomato sauce, warmed
1 tablespoon olive oil
2 cups fresh spinach, chopped (optional greens)
Fresh parsley or extra sage for serving
Pinch of red pepper flakes (optional)
Grated zest from 1/2 lemon (optional)

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Instructions

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the shells just until they’re pliable but still firm to the bite. Drain and set aside on a clean kitchen towel.
Make the filling: In a large bowl, whisk together pumpkin puree, ricotta, Gouda, egg, minced garlic, sage, nutmeg, lemon zest (if using), and a pinch of salt and pepper.
Stir in any greens you’re using. Taste the filling and adjust the seasoning with a touch more salt or pepper if needed.
Assemble the shells: Lightly oil a large baking dish. Spoon about 2 to 3 tablespoons of filling into each shell, then arrange them seam-side down in the dish.
Cover the bottom of the dish with a light layer of marinara. Spoon remaining sauce over and around the stuffed shells.
Bake, covered, for 25 minutes. Then uncover and bake an additional 8 to 12 minutes, or until the filling is set.
Rest briefly: Let the shells rest for 5 to 10 minutes after you remove them from the oven.
Final touch and serving: Sprinkle chopped parsley and a light dusting of extra grated Gouda on top.
Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.