Hey there, my lovely friends! Isn’t it wonderful how the leaves start to turn, and the air gets that crisp, cozy feeling? As soon as September rolls in, there’s a magical transition in the kitchen—from grilling outdoors to simmering, bubbling pots of autumnal goodness. One dish that immediately brings a smile to my face—and often a delightful memory of family gatherings—is my Creamy Pumpkin Gouda Stuffed Shells. This was inspired by a chilly evening spent with friends, where we nestled in, laughter in the air, and food bringing us closer.

Imagine your kitchen filled with the fragrant aroma of garlic, fresh herbs, and sweet pumpkin. Each bite of these stuffed shells is like a warm hug, with creamy Gouda melting together with the richness of pumpkin, a symphony of flavors that celebrate the season. Trust me—you’ll want to cozy up to this dish as the days get cooler!

Why You’ll Love This Recipe

• Easy Weeknight Dinner: Whip this up quickly for a satisfying meal without much fuss.
• Budget-Friendly: Using simple ingredients, this dish is light on the wallet.
• Comforting Flavors: The combination of pumpkin, cheese, and herbs is like a cozy fall afternoon.
• Vegetarian Option: Perfect for those meatless days while still being hearty.
• Make Ahead: Great for meal prep, perfect for busy weeks ahead!

Ingredients

For this delightful dish, you’ll need the following:

• 20 large pasta shells (the kind that’s perfect for stuffing!)
• 1 cup pumpkin puree (canned is fine, but fresh is fabulous!)
• 1 cup Gouda cheese, shredded (smoked Gouda adds a wonderful depth)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder (or 2 cloves of fresh garlic, minced)
• 1/4 teaspoon nutmeg (trust me, this adds warmth)
• Salt and pepper to taste
• 2 cups marinara sauce (homemade or your favorite jarred kind)
• Fresh sage or parsley for garnish (adds a nice pop of color and flavor)

Step-by-Step Instructions

Alright, let’s get those shells filled and ready to bake!

1. Start by preheating your oven to 375°F (190°C). This gets things toasty while we assemble.
2. Bring a large pot of salted water to boil, and cook those pasta shells according to package directions. Drain them and let them cool slightly. Handle them gently to avoid breakage!
3. In a large bowl, mix together the pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, nutmeg, salt, and pepper. This is your creamy, dreamy filling—taste it and adjust the seasoning if needed!
4. Grab a baking dish and spread about half a cup of marinara sauce on the bottom. This will keep the shells from sticking.
5. Now for the fun part! Stuff each shell with a generous scoop of your creamy filling. Don’t be shy, but be careful not to overfill; we don’t want a mess!
6. Arrange the stuffed shells in the baking dish, snugly but not overcrowded. Pour the remaining marinara sauce over the top, drizzling lovingly over each shell.
7. Cover the dish with aluminum foil (shiny side down), and bake in the preheated oven for 25 minutes. This allows everything to get to know each other well!
8. After 25 minutes, remove the foil and sprinkle a little more Gouda cheese on top. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden!
9. Remove from the oven, garnish with fresh sage or parsley, and let it rest for a few minutes before serving. You want that filling to settle a bit.

Pro Tips & Variations

Feeling adventurous? Here are a few fun twists you can try:

• Spice It Up: Add a pinch of red pepper flakes to the filling for some heat.
• Cheesy Goodness: Mix in some crumbled goat cheese for a tangy flavor.
• Herbal Infusion: Stir in some fresh thyme or rosemary for an aromatic touch.
• Swap It Out: For a gluten-free option, try using gluten-free pasta shells.

Your kitchen is your playground! Don’t hesitate to get creative and make this dish your own.

Serving Suggestions

Now that your Creamy Pumpkin Gouda Stuffed Shells are shining like autumn leaves, let’s talk about how to make them shine even brighter on the dinner table.

I love to serve these with a simple side salad—think mixed greens with a light vinaigrette—for a fresh contrast. It’s also lovely alongside some homemade garlic bread, so everyone can swipe up that luscious sauce. And if you really want to embrace the season, a hot cup of spiced apple cider or a rich pumpkin spice latte will make for the perfect finishing touch!

Storage Tips

Got leftovers? Lucky you! Store any extra shells in an airtight container in the fridge for up to 3-4 days. If you want to freeze them, assemble the dish without baking, wrap it tightly, and pop it in the freezer. It can stay there for up to 3 months!

When you’re ready to enjoy them again, just thaw in the fridge overnight, then bake as per the original instructions, adding a little extra time to ensure they’re heated through.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Fresh pumpkin brings a wonderful flavor, and it can be a fun project to roast and puree it yourself. Just make sure to remove any excess moisture, as it can affect the texture of your filling.

What if I can’t find Gouda cheese?

No worries! You can swap in another creamy cheese like fontina, Monterey Jack, or even a sharp cheddar if that’s what you’ve got. Experimenting is half the fun!

Can I make these shells ahead of time?

You sure can! Prepare the stuffed shells and assemble them in the baking dish. Cover and refrigerate for up to 24 hours before baking. Just add a bit more bake time if they’re cold from the fridge.

Are there any good vegan alternatives for this recipe?

Definitely! Use vegan cream cheese and nutritional yeast instead of Gouda for a creamy filling. There are fantastic plant-based ricotta options out there, too. Just be sure to adjust your seasonings since vegan cheeses can differ in flavor!

Can I add meat to the filling?

If you’re craving some protein, feel free to mix in some cooked Italian sausage or shredded chicken into the filling. Just be sure to adjust the seasoning accordingly!

Conclusion

There you have it, my friends—Creamy Pumpkin Gouda Stuffed Shells that’ll make your heart sing and your taste buds dance! I hope you give this recipe a try and feel that warm, cozy hug of the season wrapping around you. I’d love to know what you think, so please drop a comment below and share how yours turned out. Happy cooking and let’s embrace all the goodness of fall together!

Irresistible Creamy Pumpkin Gouda Stuffed Shells – Easy Fall Recipe

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• Author: meryem
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x

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Description

Savor Easy Fall Pasta with Creamy Pumpkin Gouda Stuffed Shells. This delicious recipe is perfect for cozy evenings. Try it now! (153 chars)

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Ingredients

Scale 1x2x3x

20 large pasta shells

1 cup pumpkin puree

1 cup Gouda cheese, shredded

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon nutmeg

Salt and pepper to taste

2 cups marinara sauce

Fresh sage or parsley for garnish

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Instructions

Preheat your oven to 375°F (190°C).

Bring a large pot of salted water to boil, and cook the pasta shells according to package directions. Drain and let cool slightly.

In a large bowl, mix together the pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, nutmeg, salt, and pepper.

Spread half a cup of marinara sauce on the bottom of a baking dish.

Stuff each shell with a generous scoop of the filling.

Arrange the stuffed shells in the baking dish and pour the remaining marinara sauce over the top.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and sprinkle more Gouda cheese on top. Bake for an additional 10-15 minutes until bubbly and golden.

Garnish with fresh sage or parsley and let rest before serving.

Notes

A delightful fall pasta dish featuring creamy Gouda and pumpkin stuffed in large pasta shells, baked to perfection.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 400
• Sugar: 6 grams
• Fat: 18 grams
• Carbohydrates: 50 grams
• Fiber: 5 grams
• Protein: 15 grams

Keywords: pumpkin, gouda, stuffed shells, fall pasta recipe, vegetarian recipe, easy dinner