Irresistible Creamy Pumpkin Gouda Stuffed Shells Recipe

Creamy Pumpkin Gouda Stuffed is a delightful dish that brings together the cozy flavors of fall. Imagine large pasta shells filled with a creamy pumpkin and Gouda filling, topped with a rich brown butter sage sauce. This recipe is perfect for a cozy dinner with family or friends, making it a fall favorite that you will want to make again and again!

Why You’ll Love This Creamy Pumpkin Gouda Stuffed

This dish is not just delicious; it’s also packed with flavor and comforting textures. Here are some reasons why you’ll love it:

• Rich, creamy filling made with Gouda and pumpkin puree for a unique taste.
• Easy to make, perfect for weeknight dinners or special occasions.
• Vegetarian-friendly, catering to various dietary needs.
• Can be prepared ahead of time and baked just before serving.
• Versatile; you can use the filling in other dishes like pumpkin gouda stuffed peppers.
• Nutritious, offering the benefits of both pumpkin and cheese.

This recipe showcases the best of creamy pumpkin gouda stuffed dishes while being simple enough for any home cook. It belongs to the American cuisine category and is suitable for a vegetarian diet.

Ingredients for Creamy Pumpkin Gouda Stuffed

Gather these items:

• 12 large pasta shells
• 1 cup pumpkin puree (fresh or canned)
• 1 cup Gouda cheese, shredded
• 1/4 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1/2 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 1/2 cup unsalted butter
• 10 fresh sage leaves
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh sage leaves (optional, for garnish)
• Extra grated Parmesan (optional, for garnish)

How to Make Creamy Pumpkin Gouda Stuffed Step-by-Step

1. Step 1: Begin by boiling the pasta shells in a large pot of salted water. Follow the package instructions, typically around 10-12 minutes, until the shells are al dente. Drain and set them aside to cool.
2. Step 2: In a mixing bowl, combine the pumpkin puree, shredded Gouda, ricotta, Parmesan, nutmeg, salt, and pepper. Stir everything together until you have a creamy, smooth mixture. Taste and adjust seasoning as needed.
3. Step 3: Once the shells are cool enough to handle, carefully stuff each shell with the pumpkin and Gouda mixture. Arrange the stuffed shells in a greased 9×13-inch baking dish.
4. Step 4: In a small saucepan, melt the butter over medium heat. Add the fresh sage leaves and cook for about 2-3 minutes until the butter begins to brown. Add the heavy cream and Parmesan cheese, stirring constantly. Let the sauce simmer for 2-3 minutes until it thickens. Season with salt and pepper to taste.
5. Step 5: Pour the brown butter sage Alfredo sauce over the stuffed shells, making sure they are generously covered. Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake for another 5-10 minutes until the top is golden and bubbly.

Pro Tips for the Perfect Creamy Pumpkin Gouda Stuffed

Keep these in mind:

• Use freshly shredded Gouda for the best melting texture and flavor.
• Feel free to add cooked sausage or spinach to the stuffing for extra flavor.
• Make sure the sauce is thick enough to coat the shells without being too runny.

Best Ways to Serve Creamy Pumpkin Gouda Stuffed

Here are a few serving ideas:

• Serve with a side salad for a complete meal.
• Pair it with crusty bread to soak up the delicious sauce.
• Top with extra Parmesan cheese or fresh herbs for added flavor.

How to Store and Reheat Creamy Pumpkin Gouda Stuffed

To store leftovers, cover the dish tightly with foil or plastic wrap and refrigerate for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. This dish is perfect for meal prep!

Frequently Asked Questions About Creamy Pumpkin Gouda Stuffed

What’s the secret to perfect Creamy Pumpkin Gouda Stuffed?

The secret lies in using high-quality ingredients, especially the Gouda cheese, which adds creaminess and a rich flavor to the stuffing. Also, ensure that the pumpkin puree is well-seasoned to enhance the overall taste.

Can I make Creamy Pumpkin Gouda Stuffed ahead of time?

Yes, you can prepare the stuffed shells in advance. Just assemble them and keep them covered in the refrigerator. Bake them just before serving for a fresh, warm dish.

How do I avoid common mistakes with Creamy Pumpkin Gouda Stuffed?

Avoid overcooking the pasta shells; they should be al dente. Also, ensure that the filling is creamy enough and seasoned well to avoid blandness in the dish.

Variations of Creamy Pumpkin Gouda Stuffed You Can Try

Here are some fun variations to consider:

• Pumpkin gouda stuffed acorn squash: Use acorn squash halves instead of pasta shells for a seasonal twist.
• Pumpkin gouda stuffed mushrooms: Use large mushrooms as a gluten-free option.
• Creamy gouda pumpkin dip: Turn the filling into a dip for a delicious appetizer.
• Pumpkin gouda stuffed bread: Use the filling to stuff a loaf of bread for a unique bread bowl experience.

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Irresistible Creamy Pumpkin Gouda Stuffed Shells Recipe

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Irresistible Creamy Pumpkin & Gouda Stuffed Shells: A Cozy Fall Favorite

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 12 large pasta shells
• 1 cup pumpkin puree (fresh or canned)
• 1 cup Gouda cheese, shredded
• 1/4 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1/2 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 1/2 cup unsalted butter
• 10 fresh sage leaves
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh sage leaves (optional, for garnish)
• Extra grated Parmesan (optional, for garnish)

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Instructions

1. Begin by boiling the pasta shells in a large pot of salted water. Follow the package instructions, typically around 10-12 minutes, until the shells are al dente. Drain and set them aside to cool.
2. In a mixing bowl, combine the pumpkin puree, shredded Gouda, ricotta, Parmesan, nutmeg, salt, and pepper. Stir everything together until you have a creamy, smooth mixture. Taste and adjust seasoning as needed.
3. Once the shells are cool enough to handle, carefully stuff each shell with the pumpkin and Gouda mixture. Arrange the stuffed shells in a greased 9×13-inch baking dish.
4. In a small saucepan, melt the butter over medium heat. Add the fresh sage leaves and cook for about 2-3 minutes until the butter begins to brown. Add the heavy cream and Parmesan cheese, stirring constantly. Let the sauce simmer for 2-3 minutes until it thickens. Season with salt and pepper to taste.
5. Pour the brown butter sage Alfredo sauce over the stuffed shells, making sure they are generously covered. Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake for another 5-10 minutes until the top is golden and bubbly.

Notes

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 70mg