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Amazing Pumpkin Gouda Stuffed Shells Recipe

Pumpkin Gouda Stuffed Shells
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This recipe for Pumpkin Gouda Stuffed Shells features jumbo pasta shells filled with a creamy mixture of pumpkin puree and Gouda cheese, all baked in a rich brown butter and sage Alfredo sauce. It’s a comforting and impressive autumn-inspired pasta dish perfect for fall gatherings or a cozy dinner.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 1 cup pumpkin puree
  • 1 cup shredded Gouda cheese
  • ½ cup ricotta cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh sage, chopped
  • ¼ cup grated Parmesan cheese
  • ½ cup unsalted butter
  • 1 cup heavy cream
  • Additional fresh sage for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the jumbo pasta shells in salted boiling water until al dente. Drain and set aside.
  3. In a mixing bowl, combine pumpkin puree, shredded Gouda cheese, ricotta cheese, garlic powder, onion powder, salt, black pepper, and chopped fresh sage. Mix until smooth.
  4. Carefully fill each jumbo pasta shell with the pumpkin and Gouda mixture.
  5. In a saucepan, melt unsalted butter over medium heat until browned.
  6. Slowly whisk in heavy cream and simmer for 3-4 minutes until slightly thickened.
  7. Stir in grated Parmesan cheese until creamy. Season with salt and pepper to taste.
  8. Spread a thin layer of the Alfredo sauce in a baking dish.
  9. Arrange the stuffed shells in a single layer over the sauce.
  10. Pour the remaining Alfredo sauce over the stuffed shells, ensuring they are covered.
  11. Bake for 15 minutes, or until hot and bubbly.

Notes

  • Garnish with fresh sage for an aromatic touch.
  • Serve with a green salad or garlic bread.
  • Consider a glass of Chardonnay or Sauvignon Blanc.
  • Store leftovers in an airtight container in the refrigerator.
  • For best flavor, use fresh pumpkin and roast it before pureeing.
  • Do not overstuff the shells to prevent bursting.
  • Add toasted pine nuts or breadcrumbs for extra texture.
  • Adjust spices like nutmeg or cinnamon for deeper fall flavor.
  • Experiment with herbs like thyme or rosemary.
  • For a cheese variation, try cream cheese or feta.
  • Add cooked ground sausage or turkey for a meat lover’s version.
  • Make it vegan with plant-based cheeses and coconut or cashew cream.
  • Add cayenne pepper or red pepper flakes for a spicy kick.
  • Leftovers can be stored in the refrigerator for 3-4 days.
  • Freeze unbaked shells covered with foil for up to 3 months; bake from frozen, adding extra time.
  • If fresh sage is unavailable, use dried sage at one-third the amount.
  • The filling can be prepared up to two days in advance.
  • This recipe is suitable for meal prep.

Nutrition

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

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