Pumpkin & Gouda Stuffed Shells Recipe

If you’re craving something cozy, creamy, and with a delightful seasonal twist, these Pumpkin & Gouda Stuffed Shells are going to steal your heart. Packed with the sweet warmth of pumpkin puree and the rich, smoky notes of Artikaas Ginger Pumpkin Seed Gouda, this dish offers a comforting harmony of flavors wrapped inside perfectly cooked jumbo pasta shells. Every bite brings together the nuttiness of sage, the mellow creaminess of ricotta, and a luscious homemade alfredo sauce that will make this meal an instant favorite at your dinner table.

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential for layering the complex flavors and inviting textures that make Pumpkin & Gouda Stuffed Shells so irresistible. Each addition plays a special role, from the tender pasta shells to the creamy cheeses and aromatic spices.

• Jumbo pasta shells (1/2 pound): The perfect size to hold a generous filling and soak up sauce.
• Ricotta (1 1/4 cup): Adds creamy softness and balances the pumpkin’s sweetness.
• Pumpkin puree (1/2 can): Brings autumnal warmth and a smooth texture.
• Artikaas Ginger Pumpkin Seed Gouda, shredded (2/3 cup divided): Offers a unique spicy-sweet flavor with a delightful melt.
• Garlic, minced (2 cloves): Infuses savory depth and aromatic richness.
• Nutmeg (1 tsp): Provides a classic warming spice that highlights the pumpkin.
• Salt (1 tsp): Enhances every flavor component.
• Pepper (1 tsp): Adds subtle heat and balance.
• Yellow onion, diced (1/2 large): Softens and sweetens through sautéing.
• Olive oil (1 tbsp): Used to gently sauté the onions and sage, adding richness.
• Fresh sage leaves (6 large plus extra for frying): Brings earthy aroma and a hint of herbal brightness.
• Salted butter (4 tbsp): The base for the browned butter alfredo sauce, adding nuttiness.
• Flour (1 tbsp): Thickens the alfredo sauce to the perfect consistency.
• Heavy cream (2 cups): Creates a velvety sauce that blankets each shell in lusciousness.
• Pinch of salt and pepper: To season the alfredo sauce perfectly.

How to Make Pumpkin & Gouda Stuffed Shells

Step 1: Prepare the Pasta Shells

Start by preheating your oven to 400 degrees Fahrenheit. Cook the jumbo pasta shells according to package instructions until al dente, so they are tender but still hold their shape and can cradle the filling without falling apart.

Step 2: Sauté Onions and Sage

While the pasta boils, heat the olive oil in a skillet over medium heat. Add the diced yellow onion and half of the chopped fresh sage leaves. Sauté until the onions turn translucent and fragrant, creating a sweet and savory base that will add depth to your filling.

Step 3: Mix the Filling

In a large bowl, combine the ricotta, pumpkin puree, 1/3 cup of shredded Artikaas Ginger Pumpkin Seed Gouda, minced garlic, nutmeg, salt, and pepper. Once the sautéed onions and sage have cooled slightly, fold them into this mixture. This blend creates a rich, comforting center packed with flavor and texture that perfectly complements the shells.

Step 4: Make the Browned Butter Alfredo Sauce

In a saucepan over medium-high heat, melt the butter until it just begins to brown, releasing a nutty aroma without burning. Lower the heat and add the remaining chopped sage leaves, cooking until fragrant. Whisk in the flour to form a smooth roux, then gradually add half of the heavy cream, whisking continuously until it thickens. Pour in the remaining cream and season with salt and pepper, allowing the sauce to thicken to a creamy, dreamy consistency.

Step 5: Assemble and Bake

Spread half of the alfredo sauce evenly across the bottom of your baking dish. Fill each cooled shell with about two tablespoons of the pumpkin and gouda filling and arrange them snugly around the dish. Pour the remaining alfredo sauce generously over the stuffed shells and sprinkle the remaining shredded gouda on top. Bake for 20 to 25 minutes until the cheese is bubbly and golden.

Step 6: Garnish and Serve

Once out of the oven, finish your Pumpkin & Gouda Stuffed Shells with a shower of freshly cracked black pepper and a handful of crispy fried sage leaves on top for that extra pop of flavor and visual appeal.

How to Serve Pumpkin & Gouda Stuffed Shells

Garnishes

Fried sage leaves not only add texture but also an unmistakable herbal note that perfectly complements the creamy, cheesy filling. A crack of fresh black pepper on top brightens each bite and enhances the dish’s overall complexity.

Side Dishes

Serve these stuffed shells alongside a crisp green salad with a tangy vinaigrette to cut through the richness. Roasted root vegetables or garlic bread are also wonderful options that round out the meal beautifully without overshadowing the star Pumpkin & Gouda Stuffed Shells.

Creative Ways to Present

For a special occasion, serve these in individual ramekins or mini baking dishes for perfectly portioned elegance. Alternatively, garnish with a light drizzle of browned butter sauce and sprinkle toasted pumpkin seeds to reinforce the pumpkin theme and add a satisfying crunch.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin & Gouda Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3 days. This makes for a delightful next-day meal that reheats beautifully without losing its creamy texture or vibrant flavors.

Freezing

If you want to save some for later, these shells freeze wonderfully. Assemble the dish but skip the final baking step. Cover tightly with foil or plastic wrap and freeze for up to 2 months. When ready, bake straight from frozen, adding extra baking time as needed.

Reheating

Reheat your stuffed shells gently in the oven at 350 degrees Fahrenheit to retain their creaminess and prevent the pasta from drying out. Cover with foil to keep moisture locked in and remove the foil in the last few minutes to crisp up the cheesy top layer.

FAQs

Can I use regular gouda instead of Artikaas Ginger Pumpkin Seed Gouda?

Absolutely! While the unique flavor of the pumpkin seed gouda adds a special touch, using regular gouda will still give you a wonderfully creamy and melty cheese experience.

Is there a substitute for heavy cream in the alfredo sauce?

You can use half-and-half for a lighter sauce, but the texture won’t be quite as rich or thick. For a dairy-free version, coconut cream works, though it changes the flavor profile slightly.

Can I prepare this dish vegan or dairy-free?

Replacing the dairy in this recipe would require some creativity, such as vegan ricotta, plant-based cream, and a sturdy dairy-free cheese alternative. The sage and pumpkin flavors will still shine, though the dish won’t have quite the same creamy indulgence.

How do I prevent the shells from sticking together when cooking?

Make sure to stir the pasta occasionally during cooking and cook it just until al dente. Rinsing with cold water after draining can help, but some starchy residue actually helps the sauce stick better.

Can this recipe be doubled for a larger group?

Yes! Just double all ingredients and use a larger baking dish or two dishes. Keep an eye on the baking time as larger volumes may need a few extra minutes in the oven.

Final Thoughts

You really can’t go wrong with these Pumpkin & Gouda Stuffed Shells. They’re the kind of dish that feels like a warm hug from the inside out, perfect for chilly evenings or when you want to impress without stress. I promise once you try them, you’ll be dreaming up excuses to make this comforting, cheesy, and subtly spiced recipe again and again.

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