Pumpkin & Gouda Stuffed Shells: A Delectable Homemade Delight

As the crisp autumn air sweeps in, I can’t help but crave the warm, comforting flavors of Pumpkin and Gouda Stuffed Shells. It’s a dish that instantly transports me back to my grandmother’s kitchen, where the aroma of baked pumpkin and melted cheese would fill the air, beckoning us to the table. The first time she made this recipe for our family, it was an instant hit – everyone went back for seconds (and thirds!). Even now, years later, it remains one of my all-time favorite fall dishes.

Why This Pumpkin & Gouda Stuffed Shells Recipe Will Become Your Go-To

The Secret Behind Perfect Pumpkin & Gouda Stuffed Shells

What makes this Pumpkin and Gouda Stuffed Shells recipe so special is the perfect balance of flavors and textures. The rich, creamy pumpkin puree combined with the nutty, melty Gouda cheese creates a filling that’s both decadent and surprisingly light. And the al dente pasta shells provide the perfect vehicle to hold all that deliciousness. This recipe yields 6 servings, with each serving being 3 stuffed shells, so it’s sure to satisfy even the heartiest of appetites.

Essential Ingredients You’ll Need

To make these Pumpkin and Gouda Stuffed Shells, you’ll need a few key ingredients:

• 1 (15 oz) can pumpkin puree
• 1 cup shredded gouda cheese
• 1/2 cup ricotta cheese
• 1 egg
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 18 jumbo pasta shells
• 1 (24 oz) jar marinara sauce

These simple, high-quality ingredients come together to create a flavor-packed dish that’s sure to impress.

Step-by-Step Pumpkin & Gouda Stuffed Shells Instructions

Preparing Your Pumpkin & Gouda Stuffed Shells

This recipe takes 40 minutes total – 15 minutes for prep and 25 minutes for cooking. You’ll need a large pot for boiling the pasta, a mixing bowl for preparing the filling, and a baking dish for assembling and baking the stuffed shells. With just a few easy steps, you’ll have a delicious, comforting meal ready to enjoy.

1- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions, about 12-15 minutes, until al dente. Drain and set aside to cool slightly.
2- In a mixing bowl, combine the pumpkin puree, 1 cup of the shredded Gouda cheese, the ricotta cheese, minced garlic, nutmeg, salt, and pepper. Stir until well-incorporated.
3- Spread 1/2 cup of the pumpkin puree mixture into the bottom of a 9×13-inch baking dish. Carefully stuff each cooked pasta shell with about 2-3 tablespoons of the pumpkin-Gouda filling, and arrange them in the prepared baking dish.
4- Sprinkle the remaining 1/2 cup of shredded Gouda cheese over the top of the stuffed shells. Bake for 25 minutes, or until the cheese is melted and bubbly.
5- Remove the Pumpkin and Gouda Stuffed Shells from the oven and let them cool for a few minutes before serving.
6- Serve the Pumpkin and Gouda Stuffed Shells hot, garnished with a sprinkle of freshly chopped parsley, if desired. Enjoy!

Pro Tips for Success

To ensure your Pumpkin and Gouda Stuffed Shells turn out perfectly, be sure to use high-quality, full-fat ricotta and Gouda cheese. The rich, creamy texture of the filling is key. Also, be gentle when stuffing the shells to prevent them from tearing. And don’t be afraid to get creative with toppings or side dishes to make this dish your own.

Serving and Storing Your Pumpkin & Gouda Stuffed Shells

Perfect Pairings for Pumpkin & Gouda Stuffed Shells

These Pumpkin and Gouda Stuffed Shells are the ultimate comfort food, making them a fantastic choice for family dinners or cozy gatherings with friends. Each serving is 3 stuffed shells, and this recipe yields 6 servings, so it’s sure to satisfy a crowd. Serve the Pumpkin and Gouda Stuffed Shells with a fresh, crisp salad and a side of crusty garlic bread for a complete and delicious meal. A glass of dry white wine or a seasonal craft beer would also pair beautifully.

Storage and Make-Ahead Tips

Leftovers of these Pumpkin and Gouda Stuffed Shells can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the desired number of shells in the oven at 350°F (175°C) for 10-15 minutes until heated through. For make-ahead convenience, you can assemble the stuffed shells, cover them with plastic wrap, and refrigerate for up to 2 days before baking. When ready to enjoy, just pop them in the oven and bake as directed.

Variations and Dietary Adaptations for Pumpkin & Gouda Stuffed Shells

Creative Pumpkin & Gouda Stuffed Shells Variations

While the classic Pumpkin and Gouda Stuffed Shells is a true delight, you can also get creative with variations. Try swapping the Gouda for smoked Gouda or even a sharp cheddar cheese for a different flavor profile. You could also add in sautéed mushrooms, spinach, or crumbled Italian sausage for extra heartiness. For a festive touch, top the baked shells with a drizzle of sage brown butter or a sprinkle of toasted pumpkin seeds.

Making Pumpkin & Gouda Stuffed Shells Diet-Friendly

To make this recipe more dietary-friendly, you can use low-fat ricotta and shredded mozzarella cheese instead of the Gouda. For a gluten-free version, substitute the jumbo pasta shells with gluten-free shells or even hollowed-out zucchini boats. And for a vegan option, replace the dairy ingredients with your favorite plant-based alternatives, such as cashew ricotta and dairy-free shredded cheese.

Frequently Asked Questions

Q: Can I use canned pumpkin puree instead of making my own?
A: Absolutely! Canned pumpkin puree works great in this recipe. Just be sure to use 100% pure pumpkin, not pumpkin pie filling.

Q: How many servings does this recipe make?
A: This recipe makes exactly 6 servings, with each serving being 3 stuffed shells.

Q: Can I make the Pumpkin and Gouda Stuffed Shells ahead of time?
A: Yes, you can prepare the stuffed shells in advance. Assemble the shells, cover, and refrigerate for up to 2 days before baking. When ready to serve, bake as directed in the recipe.

Q: What’s the best way to reheat leftover Pumpkin and Gouda Stuffed Shells?
A: To reheat leftovers, place the desired number of stuffed shells in a baking dish and heat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.

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Conclusion

Pumpkin and Gouda Stuffed Shells are a true fall delight that will have your family and friends raving. With its rich, creamy filling and melty cheese topping, this recipe is sure to become a new favorite in your household. Give it a try and let me know what you think – I can’t wait to hear how much you and your loved ones enjoy this cozy, comforting dish!