Pumpkin & Gouda Stuffed Shells

Welcome to my kitchen, where innovation meets tradition! I remember the first time I experimented with Pumpkin & Gouda Stuffed Shells. It was a chilly October evening in my small apartment.

I wanted something that felt like a warm hug but tasted like a high-end bistro meal. I had half a can of pumpkin puree and a block of smoked gouda sitting in my fridge. Usually, people think of pumpkin as a dessert ingredient.

However, I knew its earthy sweetness would pair perfectly with the smoky, nutty notes of gouda cheese. I grabbed a box of jumbo pasta shells and started mixing. The result changed my fall dinner routine forever.

These Pumpkin & Gouda Stuffed Shells became an instant hit with my friends. Now, at Delights Food, I want to share this foolproof masterpiece with you. You do not need a culinary degree to master this dish.

With a few tech-savvy kitchen shortcuts and my favorite flavor hacks, you will create a meal that looks and tastes professional. Let’s dive into the world of savory pumpkin and melty cheese.

Why You’ll Love This Pumpkin & Gouda Stuffed Shells Recipe

You will absolutely adore these Pumpkin & Gouda Stuffed Shells because they redefine comfort food. First, the flavor profile offers a sophisticated twist on the classic ricotta-stuffed shell. The smoked gouda adds a layer of depth that regular mozzarella simply cannot provide.

Furthermore, the pumpkin puree creates a velvety texture that feels incredibly indulgent without being overly heavy. You will also love how accessible this recipe is for busy weeknights. While it looks impressive, the process remains straightforward and stress-free.

Additionally, Pumpkin & Gouda Stuffed Shells are excellent for meal prepping. You can assemble the shells in advance and bake them when you feel ready. This recipe also celebrates seasonal ingredients, making it the perfect centerpiece for a Thanksgiving side or a cozy Sunday dinner.

Moreover, the vibrant orange hue of the filling adds a beautiful pop of color to your dining table. Your family will appreciate the unique combination of sweet and savory notes. Truly, these Pumpkin & Gouda Stuffed Shells bridge the gap between simple home cooking and gourmet dining. Every bite delivers a harmonious blend of sage, nutmeg, and creamy cheese.

Ingredients You’ll Need

To create the best Pumpkin & Gouda Stuffed Shells, you need quality ingredients. I recommend using high-quality smoked gouda for the best flavor payoff. Also, ensure you buy plain pumpkin puree rather than pumpkin pie filling.

The pie filling contains sugar and spices that will ruin the savory balance of your Pumpkin & Gouda Stuffed Shells. Gather these items before you begin your culinary adventure.

Substitutions & Variations

I believe every recipe should be a canvas for your creativity. If you cannot find smoked gouda, try using a sharp white cheddar or fontina. While the flavor profile of the Pumpkin & Gouda Stuffed Shells will shift, it will remain delicious.

For a vegetarian-plus version, you might add sautéed spinach to the filling. Simply squeeze all the moisture out of the spinach before mixing it with the pumpkin. This adds a boost of nutrients to your Pumpkin & Gouda Stuffed Shells without changing the texture significantly.

Furthermore, you can make this recipe gluten-free by substituting the jumbo shells with a gluten-free pasta alternative. Some brands now offer large shells made from brown rice or corn. If you want a bit of crunch, consider topping your Pumpkin & Gouda Stuffed Shells with toasted walnuts or pecans.

The nuts complement the pumpkin and sage beautifully. Additionally, spice lovers can add a pinch of red pepper flakes to the cream sauce. This creates a “spicy-sweet” dynamic that elevates the Pumpkin & Gouda Stuffed Shells to a new level. Finally, if you prefer a meatier dish, mix in some cooked Italian sausage or crispy pancetta bits.

I believe every recipe should be a canvas for your creativity. If you’re looking for another delicious way to incorporate unique flavors, try making these Ingredient No Bake Brownie Bites for dessert.

Step-by-Step Instructions

Follow these steps to ensure your Pumpkin & Gouda Stuffed Shells turn out perfectly every single time. Precision in the early steps leads to a much better final product.

First, preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray. Meanwhile, bring a large pot of salted water to a boil.

Cook the jumbo pasta shells according to the package directions. However, subtract two minutes from the cooking time. You want the shells to be “al dente” so they hold their shape during the stuffing process. Drain the shells and rinse them with cool water to stop the cooking process.

Next, prepare the filling for your Pumpkin & Gouda Stuffed Shells. In a large mixing bowl, combine the pumpkin puree, ricotta cheese, one cup of shredded smoked gouda, and the beaten egg. Add the minced garlic, chopped sage, nutmeg, salt, and pepper.

Stir the mixture vigorously until it becomes smooth and uniform. This filling contains the heart of the Pumpkin & Gouda Stuffed Shells flavor profile. Taste a small bit (if you are comfortable with raw egg) to ensure the seasoning meets your standards.

Now, begin the assembly. Spoon approximately two tablespoons of the pumpkin mixture into each cooked shell. Alternatively, use a piping bag or a plastic bag with the corner snipped off for a cleaner finish.

Place each stuffed shell into the prepared baking dish. Pack them tightly so they support each other during the bake. Once you fill the dish, pour the heavy cream evenly over the shells. This cream will combine with the pasta starch to create a luscious sauce for the Pumpkin & Gouda Stuffed Shells.

Finally, sprinkle the remaining cup of smoked gouda and the Parmesan cheese over the top. Cover the dish with aluminum foil. Bake the Pumpkin & Gouda Stuffed Shells for 20 minutes.

Afterward, remove the foil and bake for another 10 to 15 minutes. The cheese should be bubbly and slightly golden on the edges. Remove the dish from the oven and let it rest for five minutes. This rest period allows the sauce to thicken and makes serving the Pumpkin & Gouda Stuffed Shells much easier.

Pro Tips for Success

To achieve professional results with your Pumpkin & Gouda Stuffed Shells, pay attention to the details. For instance, always grate your cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent a smooth melt.

By grating the gouda yourself, you ensure a gooey, luxurious topping for your Pumpkin & Gouda Stuffed Shells. Moreover, do not overcook the pasta shells in the boiling water. Overcooked shells tear easily and become mushy once they bake in the sauce.

Another tip involves the pumpkin. If your pumpkin puree looks very watery, strain it through a fine-mesh sieve or cheesecloth for ten minutes. This prevents the filling of the Pumpkin & Gouda Stuffed Shells from becoming too runny.

Furthermore, use fresh sage rather than dried sage whenever possible. Fresh sage offers a bright, herbaceous note that balances the heavy cream and cheese. If you want to impress guests, brown some butter in a small pan and drizzle it over the Pumpkin & Gouda Stuffed Shells just before serving. This adds a professional “chef’s kiss” to the entire meal.

To achieve professional results with your Pumpkin & Gouda Stuffed Shells, pay attention to the details. For more nutritious snack ideas, check out these Healthy Banana Oatmeal Bars.

Storage & Reheating Tips

You can store any leftover Pumpkin & Gouda Stuffed Shells in an airtight container in the refrigerator for up to four days. In fact, many people find that the flavors of the Pumpkin & Gouda Stuffed Shells deepen and improve the next day. To reheat, I recommend using the oven rather than the microwave.

Place the shells in a small oven-safe dish, add a splash of water or milk to keep them moist, and cover with foil. Heat at 350°F until the center is warm.

If you wish to freeze the Pumpkin & Gouda Stuffed Shells, you can do so easily. Assemble the shells in a freezer-safe dish but do not bake them. Wrap the dish tightly with plastic wrap and then aluminum foil.

They will stay fresh for up to three months. When you are ready to eat, thaw them in the fridge overnight. Then, bake the Pumpkin & Gouda Stuffed Shells according to the original instructions, adding five extra minutes to the baking time if they are still cold.

What to Serve With This Recipe

When serving Pumpkin & Gouda Stuffed Shells, look for sides that offer a contrast in texture and acidity. A crisp green salad with a lemon vinaigrette works wonders. The acidity of the dressing cuts through the richness of the cheese and pumpkin. Furthermore, roasted Brussels sprouts with a balsamic glaze provide a wonderful earthy crunch that complements the Pumpkin & Gouda Stuffed Shells perfectly.

You might also consider serving a loaf of warm, crusty sourdough bread. Use the bread to scoop up any extra cream sauce left in the pan. For a complete fall feast, pair the Pumpkin & Gouda Stuffed Shells with a glass of crisp Chardonnay or a light Pinot Noir.

These wines balance the smokiness of the gouda without overpowering the delicate pumpkin flavor. If you want a non-alcoholic option, a sparkling apple cider provides a festive and refreshing pairing for your Pumpkin & Gouda Stuffed Shells dinner.

When serving Pumpkin & Gouda Stuffed Shells, look for sides that offer a contrast in texture and acidity. Roasted Brussels sprouts pair exceptionally well with this dish; you might also consider elevating your dessert with Healthy Pecan Pie Bars.

FAQs

Can I use butternut squash instead of pumpkin?

Absolutely! Roasted and mashed butternut squash serves as an excellent substitute for pumpkin in these Pumpkin & Gouda Stuffed Shells. It offers a very similar sweetness and texture. Just ensure the squash is smooth and free of large chunks before mixing it with the cheeses.

Is smoked gouda necessary for the flavor?

While you can use regular gouda, the “smoked” element truly makes these Pumpkin & Gouda Stuffed Shells stand out. The smokiness mimics the flavor of a wood-fired oven and provides a beautiful contrast to the sweet pumpkin. If you use regular gouda, consider adding a drop of liquid smoke or a pinch of smoked paprika to the filling.

How do I prevent the shells from sticking together?

After you drain the jumbo shells, toss them gently in a tiny bit of olive oil. This prevents them from sticking while you prepare the filling for the Pumpkin & Gouda Stuffed Shells. Also, rinsing them with cold water immediately after boiling helps remove excess surface starch.

Can I make this recipe vegan?

Yes, you can adapt Pumpkin & Gouda Stuffed Shells for a vegan diet. Use a tofu-based ricotta or a cashew cream cheese substitute. Replace the gouda with a smoky vegan cheese alternative and use a flax egg as the binder.

Substitute the heavy cream with full-fat coconut milk or a creamy oat milk. The Pumpkin & Gouda Stuffed Shells will still taste fantastic!

Pumpkin & Gouda Stuffed Shells are a delicious and innovative take on classic stuffed pasta dishes. Combining the earthy sweetness of pumpkin with the rich, smoky flavor of gouda creates a unique and satisfying meal that showcases seasonal ingredients and comfort food at its finest. Learn more about stuffed pasta dishes and their variations in this informative article.

Nutrition Information (per serving)

This nutrition profile reflects one serving of Pumpkin & Gouda Stuffed Shells (approximately 3 stuffed shells). Please note that values may vary based on specific brands used.

I hope you enjoy making and eating these Pumpkin & Gouda Stuffed Shells as much as I do. Cooking doesn’t have to be complicated to be extraordinary. By combining simple ingredients like pumpkin and gouda with a bit of kitchen confidence, you can create a memorable meal.

Happy cooking from the Delights Food kitchen! Don’t forget to share your Pumpkin & Gouda Stuffed Shells creations with me on social media!

Pumpkin & Gouda Stuffed Shells

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• Author: Annie
• Total Time: 50 mins
• Yield: 4 servings
• Diet: Gluten Free

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Description

Pumpkin & Gouda Stuffed Shells are a delightful combination of earthy pumpkin and smoky gouda, creating a velvety textured filling that's perfect for a cozy meal. This recipe is simple yet impressive, making it an ideal choice for dinner parties or holiday gatherings.

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Ingredients

12 oz Jumbo Pasta Shells
15 oz Pumpkin Puree
15 oz Ricotta Cheese
2 cups Smoked Gouda
1 large Egg
2 tbsp Fresh Sage
3 cloves Garlic
1/4 tsp Nutmeg
1 cup Heavy Cream
1/2 cup Parmesan Cheese
Salt and Pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish
2. Cook Jumbo Pasta Shells in salted boiling water until al dente, then drain and rinse with cool water
3. In a mixing bowl, combine Pumpkin Puree, Ricotta Cheese, 1 cup Smoked Gouda, Egg, Garlic, Sage, Nutmeg, Salt, and Pepper until smooth
4. Stuff each shell with 2 tablespoons of filling and place into the baking dish
5. Pour Heavy Cream over the shells and sprinkle remaining Smoked Gouda and Parmesan Cheese on top
6. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 to 15 minutes until bubbly and golde
7. Let rest for 5 minutes before serving

Notes

For a gluten-free version, use gluten-free pasta shells.

You can substitute smoked gouda with sharp white cheddar or fontina if needed.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Dinner
• Method: Baking
• Cuisine: American