Savory Pumpkin & Gouda Stuffed Shells for Cozy Nights

These Pumpkin & Gouda Stuffed Shells merge savory pumpkin filling with creamy gouda and crispy bacon for a delicious autumn dish.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 4 shells

Course: Dinner

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

6 oz Bacon Cooked until crispy
1 cup Sweet Onion Chopped
2 cloves Garlic Minced
1 tbsp Bacon Grease or Butter For sautéing
1 tsp Paprika Try nutmeg or sage as alternatives
1 cup Gouda Cheese Shredded
1 cup Pumpkin Puree Pure pumpkin, not pie filling

For the Pasta

12 large Pasta Shells Cooked al dente
to taste Salt and Pepper

For Garnish

2 tbsp Chives Chopped, for garnish

Equipment

Oven
skillet
baking dish
large pot

Method

Preparation

Preheat the oven to 350°F (175°C). Gather all ingredients and equipment.
Cook the bacon in a skillet over medium-low heat for 8-10 minutes until crispy. Remove and let cool.
In the same skillet, sauté chopped onions and minced garlic in reserved bacon fat over medium heat for 5 minutes.
Combine sautéed aromatics with pumpkin puree, half the bacon, and half the gouda cheese. Season with paprika, salt, and pepper.
In a large pot, boil salted water and cook pasta shells until al dente, about 9-10 minutes. Drain and rinse under cold water.
Stuff each shell with the pumpkin filling and place into a greased baking dish.
Top with remaining bacon and gouda cheese. Bake for 20-25 minutes until cheese is melted and bubbly.
Garnish with chopped chives and serve.

Nutrition

Serving: 1shellCalories: 320kcalCarbohydrates: 40gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 5000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

These stuffed shells can be made ahead and stored in the fridge. Excellent as leftovers.

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