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Delicious Pumpkin Gouda Stuffed Shells for Fall

Pumpkin Gouda Stuffed Shells
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Pumpkin Gouda Stuffed Shells Recipe for Creamy Autumn Dinner

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)

Instructions

  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.
  2. 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.
  3. Stir in any greens you’re using. Taste the filling and adjust the seasoning with a touch more salt or pepper if needed.
  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.
  5. Cover the bottom of the dish with a light layer of marinara. Spoon remaining sauce over and around the stuffed shells.
  6. Bake, covered, for 25 minutes. Then uncover and bake an additional 8 to 12 minutes, or until the filling is set.
  7. Rest briefly: Let the shells rest for 5 to 10 minutes after you remove them from the oven.
  8. Final touch and serving: Sprinkle chopped parsley and a light dusting of extra grated Gouda on top.
  9. Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.

Notes

  • 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.

Nutrition

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

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