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Pumpkin & Gouda Stuffed Shells

Pumpkin & Gouda Stuffed Shells: Cozy Comfort Food Delight

Delight in cozy Pumpkin & Gouda Stuffed Shells with savory flavors, perfect for autumn dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Shells
  • 12 large Pasta Shells Be sure not to overcook them for easy stuffing.
For the Filling
  • 1 cup Pumpkin Puree Canned pumpkin is a great time-saver.
  • 1 cup Shredded Gouda Cheese Mozzarella can be a mild substitution.
  • 1 cup Ricotta Cheese Cottage cheese works for a lighter option.
  • 1/2 cup Grated Parmesan Cheese Can swap with nutritional yeast for a vegan-friendly choice.
  • 1 teaspoon Garlic Powder Fresh garlic is an excellent alternative.
  • 1/4 teaspoon Nutmeg Cinnamon can be used for a unique twist.
  • 1 tablespoon Fresh Sage (chopped) Dried sage can substitute in a pinch.
  • 1 tablespoon Olive Oil Any cooking oil will do.
  • to taste Salt and Pepper Adjust to your preference.
For the Alfredo Sauce
  • 1 cup Heavy Cream Use half-and-half for a lighter option.
  • 1/2 cup Unsalted Butter Salted butter can work if you adjust other salt in the recipe.
  • Optional Fresh Sage Leaves (for frying) Skip if you prefer a simpler presentation.

Equipment

  • 9x13-inch baking dish
  • large pot
  • mixing bowl
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
  2. In a large pot, bring salted water to a boil. Cook the pasta shells until al dente, about 8-10 minutes.
  3. In a mixing bowl, combine pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper until smooth and creamy.
  4. Stuff each cooked shell with the filling, placing them seam-side up in the baking dish.
  5. In a medium saucepan, melt unsalted butter until lightly brown, then stir in heavy cream and remaining chopped sage.
  6. Pour the Alfredo sauce evenly over the stuffed shells in the baking dish.
  7. Cover with aluminum foil and bake for 20 minutes, uncover and bake for an additional 10-15 minutes until bubbly and golden brown.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 5000IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, place in a freezer-safe dish for up to 2 months.

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