Pumpkin & Gouda Stuffed Shells Recipe
Delicious jumbo pasta shells stuffed with a creamy mixture of pumpkin puree, ricotta, and smoked Gouda, enhanced with fresh sage and baked in a rich Parmesan cream sauce for a comforting fall-inspired dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
Pasta:
- 12 jumbo pasta shells
Stuffing:
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1 cup smoked Gouda cheese, shredded (plus ½ cup for topping)
- 2 tbsp fresh sage, finely chopped
- Salt and pepper to taste
Sauce:
- 4 tbsp unsalted butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8-10 minutes. Drain them carefully and let cool slightly to handle.
- Prepare the stuffing: In a mixing bowl, combine the canned pumpkin puree, ricotta cheese, smoked Gouda cheese (reserve half a cup for topping), finely chopped fresh sage, and season with salt and pepper. Mix thoroughly until smooth and well blended.
- Stuff the shells: Using a spoon, fill each cooked pasta shell with the pumpkin and cheese mixture. Arrange the stuffed shells in a greased baking dish in a single layer.
- Make the cream sauce: In a saucepan over medium heat, melt the unsalted butter and cook until it turns golden brown and fragrant. Slowly whisk in the heavy cream and Parmesan cheese. Season with salt and pepper. Heat the sauce gently until it thickens slightly, stirring constantly.
- Assemble and bake: Pour half of the prepared cream sauce over the stuffed shells evenly. Sprinkle the reserved smoked Gouda cheese on top. Place the baking dish in a preheated oven at 350°F (175°C) and bake for 25 to 30 minutes, until the sauce is bubbly and the cheese topping is melted and lightly golden.
- Serve: Remove from the oven and drizzle the remaining cream sauce over the baked shells just before serving for extra creaminess and flavor.
Notes
- To prevent sticking, grease the baking dish well before placing the stuffed shells.
- Fresh sage can be substituted with dried sage; use about 1 tablespoon in that case.
- For a lighter version, substitute heavy cream with half-and-half but expect a less rich sauce.
- The dish can be prepared a day ahead and refrigerated before baking. Bake freshly before serving.
- Leftover baked shells can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
Keywords: pumpkin stuffed shells, pumpkin pasta, baked stuffed shells, fall recipes, pumpkin and cheese pasta
