PERFECT PUMPKIN GOUDA STUFFED SHELLS

Imagine each bite of pasta, bursting with creamy, savory pumpkin and smoky Gouda, baked to golden perfection in a comforting autumnal embrace. These Pumpkin Gouda Stuffed Shells are pure cozy-season magic, and I promise you, they’re easier to make than you think!

Ingredients

For the Filling:

• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 cup ricotta cheese
• 1 cup shredded Gouda cheese, plus more for topping
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 egg, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground sage

For the Pasta:

• 1 (12 ounce) box jumbo pasta shells
• 4 cups marinara sauce (your favorite store-bought or homemade)
• 2 tablespoons olive oil
• 1/2 cup vegetable broth (or water)
• Fresh parsley, chopped, for garnish (optional)

Let’s Talk Gouda: Choosing the Right Cheese

Okay, friend, let’s get real about Gouda. It’s the star of this show (besides the pumpkin, of course!), so choosing the right one is crucial. I personally love a smoked Gouda for this recipe; the smoky flavor adds a delightful depth that complements the sweetness of the pumpkin. But you can also use a regular Gouda. Just make sure it’s a good quality, aged Gouda for the best flavor. Avoid the pre-shredded stuff if you can; freshly shredded always melts better and has a richer flavor.

Prep Like a Pro: Setting the Stage for Stuffed Shell Success

Before we dive into the cooking process, let’s get everything prepped and ready to go. This makes the whole process smoother and less stressful, trust me! First, cook your jumbo shells according to the package directions, but cook them *al dente*. Remember, they’ll continue to cook in the oven, so you want them firm enough to hold their shape without becoming mushy. Drain them well and rinse with cold water to stop the cooking process. Gently toss with a tablespoon of olive oil to prevent them from sticking together. Set aside. Next, preheat your oven to 375°F (190°C). While the oven is heating up, prepare your baking dish. I usually use a 9×13 inch baking dish. Spread a thin layer of marinara sauce on the bottom of the dish – this will prevent the shells from sticking and add an extra layer of flavor.

Step-by-Step Instructions: Pumpkin Gouda Stuffed Shells Made Easy

1. Making the Magical Filling:

   In a large bowl, combine the pumpkin puree, ricotta cheese, shredded Gouda cheese, Parmesan cheese, heavy cream, egg, salt, pepper, nutmeg, and sage. Mix well until everything is thoroughly combined and creamy. This is where the magic happens! Don’t be afraid to taste it and adjust the seasonings to your liking. Maybe a pinch more nutmeg? A little extra salt? You’re the chef, so own it!

2. Stuffing the Shells: The Fun Part!

   Now for the fun part – stuffing the shells! Using a spoon or a piping bag (if you’re feeling fancy!), carefully fill each cooked shell with the pumpkin Gouda mixture. Don’t overstuff them; you want to be able to fit them comfortably in the baking dish. I find that a slightly rounded spoonful is usually perfect.

3. Arranging and Baking: Creating Culinary Art

   Arrange the stuffed shells in the prepared baking dish, nestling them snugly together. Pour the remaining marinara sauce over the shells, making sure they’re all nicely coated. If the sauce seems a little thick, add a splash of vegetable broth (or water) to thin it out. Sprinkle the remaining Gouda cheese over the top for that irresistible melty, cheesy goodness.

4. Baking to Golden Perfection: The Final Countdown

   Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the shells are heated through, the sauce is bubbly, and the cheese is melted and golden brown. Keep a close eye on them towards the end to prevent the cheese from burning.

5. Rest and Garnish: The Finishing Touches

   Once the shells are done, let them rest for a few minutes before serving. This allows the filling to set slightly and prevents you from burning your mouth (been there, done that!). Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. And there you have it – beautiful, delicious Pumpkin Gouda Stuffed Shells ready to impress!

Troubleshooting Tips: Because Life Happens in the Kitchen

• Shells tearing while cooking? Don’t sweat it! Even if some shells tear, you can still stuff them. Just be gentle!
• Filling too runny? Add a tablespoon of breadcrumbs to the mixture to help absorb some of the moisture.
• Sauce too thick? Thin it out with a little vegetable broth or water.
• Cheese not melting evenly? Broil for a minute or two at the end, but watch it closely to prevent burning!

Variations and Adaptations: Make It Your Own!

This recipe is fantastic as is, but feel free to experiment and make it your own! Here are a few ideas to get you started:

• Add some protein: Ground Italian sausage or cooked chicken would be a delicious addition to the filling.
• Spice it up: Add a pinch of red pepper flakes to the filling for a little kick.
• Vegetarian delight: Add some chopped spinach or kale to the filling for extra nutrients.
• Cheese lover’s dream: Use a combination of Gouda, Gruyere, and Fontina cheese for an extra-cheesy experience.

Serving Suggestions: Complete the Meal

These Pumpkin Gouda Stuffed Shells are a complete meal in themselves, but they’re also delicious served with a simple side salad or some crusty bread for soaking up the sauce. A crisp green salad with a light vinaigrette is a perfect complement to the richness of the pasta. If you’re looking to round out the meal with a starter or side dish, consider a Roasted Butternut Squash Soup or a simple Caprese salad. And of course, don’t forget the wine! A crisp white wine like Sauvignon Blanc or Pinot Grigio would pair beautifully with the flavors of the dish.

More Pumpkin Goodness: Expand Your Culinary Horizons

If you’re loving the pumpkin vibes, be sure to check out some of my other favorite pumpkin recipes! For a sweet treat, try these Cream Cheese Filled Pumpkin Muffins or the ever-popular Pumpkin Cream Cheese Muffins. Another great choice would be the Pumpkin Pie Bars. If you’re wanting other muffins, check out the Pumpkin Cream Cheese Swirl Muffins, the Pumpkin Cinnamon Roll Muffins, or the classic Pumpkin Muffins! There’s a pumpkin recipe for every occasion!

Storage and Reheating: Enjoying Leftovers

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them until heated through, or bake them in a preheated oven at 350°F (175°C) until warmed through. You may need to add a little extra sauce to prevent them from drying out. These Pumpkin Gouda Stuffed Shells are a true celebration of fall flavors, perfect for a cozy weeknight dinner or a special occasion. So gather your ingredients, put on some music, and get ready to create some kitchen magic. Enjoy!