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A close-up shot showcases the delicious Pumpkin Gouda Stuffed Shells, ready to be served.

Perfect Pumpkin Gouda Stuffed Shells

These Pumpkin Gouda Stuffed Shells are the epitome of comfort food, featuring a creamy, savory pumpkin and smoky Gouda filling baked to golden perfection. This recipe is surprisingly easy to make, making it perfect for a cozy weeknight dinner or a special autumn occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 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
  • 4 cups marinara sauce
  • 1/2 cup vegetable broth or water
  • Fresh parsley, chopped, for garnish

Equipment

  • Large pot
  • Colander
  • Large bowl
  • 9x13 inch baking dish
  • Spoon
  • Aluminum foil
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook jumbo shells according to package directions, but al dente. Drain well and rinse with cold water. Toss with 1 tablespoon of olive oil.
  3. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  4. In a large bowl, combine pumpkin puree, ricotta cheese, shredded Gouda cheese, Parmesan cheese, heavy cream, egg, salt, pepper, nutmeg, and sage. Mix well.
  5. Carefully fill each cooked shell with the pumpkin Gouda mixture.
  6. Arrange the stuffed shells in the prepared baking dish, nestling them snugly together.
  7. Pour the remaining marinara sauce over the shells.
  8. Add vegetable broth or water to thin the sauce if needed.
  9. Sprinkle the remaining Gouda cheese over the top.
  10. Cover the baking dish with aluminum foil and bake for 20 minutes.
  11. 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.
  12. Let rest for a few minutes before serving.
  13. Garnish with fresh chopped parsley, if desired.

Notes

For a smoky flavor, use smoked Gouda. If shells tear while cooking, still stuff them gently. If filling is too runny, add a tablespoon of breadcrumbs. If sauce is too thick, thin it with vegetable broth or water. Cheese not melting evenly? Broil for a minute or two, watching closely. To add protein, add ground Italian sausage or cooked chicken to the filling. For a kick, add red pepper flakes to the filling. For extra nutrients, add spinach or kale to the filling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F (175°C), adding extra sauce if needed.