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Pumpkin & Gouda Stuffed Shells Recipe

Pumpkin & Gouda Stuffed Shells Recipe
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★★★★★

4.7 from 9 reviews

These Pumpkin & Gouda Stuffed Shells combine creamy ricotta, rich pumpkin puree, and nutty Artikaas Ginger Pumpkin Seed Gouda, layered inside tender jumbo pasta shells and topped with a fragrant sage-infused Alfredo sauce. This cozy, comforting dish is perfect for fall dinners or whenever you crave a decadent vegetarian pasta bake bursting with autumnal flavors.

Ingredients

Scale

Pasta

  • 1/2 pound jumbo pasta shells

Filling

  • 1 1/4 cups ricotta cheese
  • 1/2 can (about 7 oz) pumpkin puree
  • 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
  • 2 cloves garlic, minced
  • 1 tsp ground nutmeg
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 large yellow onion, diced
  • 1 tbsp olive oil
  • 6 large fresh sage leaves, chopped (plus extra for frying and garnish)

Alfredo Sauce

  • 4 tbsp salted butter
  • 1 tbsp all-purpose flour
  • 2 cups heavy cream
  • Pinch of salt and black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for baking the stuffed shells later.
  2. Cook Pasta Shells: Boil the jumbo pasta shells in salted water according to the package instructions until al dente. Drain and set aside to cool slightly.
  3. Sauté Onions and Sage: In a large skillet, heat olive oil over medium heat. Add the diced yellow onion and half of the chopped sage leaves. Sauté until the onions turn translucent and fragrant, about 5-7 minutes.
  4. Prepare Filling: In a mixing bowl, combine ricotta, pumpkin puree, 1/3 cup shredded Gouda, minced garlic, nutmeg, salt, and pepper. Add the sautéed onions and sage mixture into this bowl, stirring gently to combine.
  5. Make Sage Alfredo Sauce: In a saucepan, melt the butter over medium-high heat until it starts to brown lightly. Reduce heat to low and stir in the remaining chopped sage leaves, cooking until fragrant for about 2 minutes. Whisk in the flour and cook for another minute. Gradually whisk in half of the heavy cream and cook until the sauce thickens. Add the remaining cream, season with salt and pepper, and continue whisking until the sauce thickens to a creamy consistency.
  6. Assemble Dish: Spread half of the Alfredo sauce evenly on the bottom of your baking dish. Spoon approximately 2 tablespoons of the pumpkin and ricotta filling into each cooked pasta shell and arrange the stuffed shells in the baking dish in a single layer.
  7. Add Remaining Sauce and Cheese: Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining 1/3 cup shredded Gouda on top of the shells and sauce.
  8. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted and bubbly.
  9. Garnish and Serve: While the shells bake, fry a few extra sage leaves in butter until crisp. Once out of the oven, garnish the stuffed shells with the fried sage leaves and a sprinkle of freshly ground black pepper. Serve warm.

Notes

  • Use fresh pumpkin puree for a natural sweetness and vibrant flavor, or canned pumpkin puree labeled 100% pumpkin for convenience.
  • If you cannot find Artikaas Ginger Pumpkin Seed Gouda, substitute with a mild smoked Gouda or any nutty, flavorful cheese.
  • Be careful not to overcook the pasta shells; they should be al dente to hold the filling well during baking.
  • The fried sage leaves add a lovely crispy texture and herbal aroma; don’t skip this garnish.
  • This recipe can be prepared a day ahead and baked just before serving, making it great for meal prep or entertaining.

Nutrition

Keywords: pumpkin stuffed shells, gouda stuffed pasta, vegetarian stuffed pasta, pumpkin pasta bake, gouda cheese recipe, fall pasta recipe

Find it online: https://bakedbylisa.com/pumpkin-and-gouda-stuffed-shells-recipe/