Pumpkin & Gouda Stuffed Shells Recipe

If you’re craving a cozy, comforting dish that feels like a warm hug on a plate, you absolutely must try these Pumpkin & Gouda Stuffed Shells. This recipe brings together the creamy richness of ricotta and the subtly sweet, nutty flavor of pumpkin, perfectly complemented by the smoky, aromatic notes of Artikaas Ginger Pumpkin Seed Gouda. Wrapped inside tender jumbo pasta shells and baked with a luscious sage-infused Alfredo sauce, every bite bursts with layers of flavor and texture that make this dish a true showstopper for any season.

Ingredients You’ll Need

These ingredients are simple yet essential, each playing a special role in creating the perfect balance of taste, texture, and that gorgeous autumnal color that makes Pumpkin & Gouda Stuffed Shells so irresistible.

• 1/2 pound jumbo pasta shells: The perfect vessel to hold all that delicious filling inside.
• 1 1/4 cup ricotta: Adds creaminess and a mild tang to the stuffing.
• 1/2 can pumpkin puree: Brings natural sweetness and a velvety texture.
• 2/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded: Divided for mixing and topping; adds smoky, nutty depth with a hint of ginger warmth.
• 2 cloves garlic, minced: Gives a fragrant kick that lifts the whole dish.
• 1 tsp nutmeg: Enhances the pumpkin’s warmth with a subtle spice.
• 1 tsp salt: Balances all the flavors beautifully.
• 1 tsp pepper: Adds a gentle heat, enhancing other spices.
• 1/2 large yellow onion, diced: Provides sweetness and texture through caramelization.
• 1 tbsp olive oil: For sautéing the onion and sage to perfection.
• 6 large fresh sage leaves (+ more for frying and topping): Infuses the Alfredo sauce and adds a crispy garnish finish.
• 4 tbsp salted butter: Creates the base for that irresistible browned butter Alfredo sauce.
• 1 tbsp flour: Thickens the sauce to velvety perfection.
• 2 cups heavy cream: Makes the sauce rich and silky smooth.
• Pinch of salt and pepper: For final seasoning of the Alfredo sauce.

How to Make Pumpkin & Gouda Stuffed Shells

Step 1: Prepare the Pasta Shells

Start by preheating your oven to 400°F. Cook the jumbo pasta shells al dente according to the package directions. This is key so that they hold their shape when stuffed and baked later. Once cooked, drain and set aside to cool slightly so they’re easy to handle.

Step 2: Sauté Onions and Sage

While the pasta cooks, heat olive oil in a skillet over medium heat. Add the diced yellow onion and half of the chopped sage leaves. Cook until the onions become translucent and tender, releasing their natural sweetness—the sage infuses an earthy, herbal depth that elevates the filling beautifully.

Step 3: Mix the Stuffing

In a large bowl, combine the ricotta, pumpkin puree, one-third cup shredded Artikaas Ginger Pumpkin Seed Gouda, minced garlic, nutmeg, salt, and pepper. Stir in the sautéed onions and sage once they’re perfectly softened. This filling is rich, creamy, and packed with layers of flavor that will make every bite a delight.

Step 4: Make the Sage Brown Butter Alfredo Sauce

In a saucepan over medium-high heat, melt the butter and let it brown slightly until it develops that nutty aroma. Lower the heat and add the remaining chopped sage leaves, cooking until fragrant for a couple of minutes. Whisk in the flour to form a roux, then slowly pour in half of the heavy cream, whisking constantly until the sauce thickens. Add the rest of the cream, season with salt and pepper, and let it thicken once more to a luxuriously silky consistency.

Step 5: Assemble and Bake

Spread half of the Alfredo sauce on the bottom of your baking dish. Carefully spoon about two tablespoons of the pumpkin and gouda filling into each shell, then arrange them snugly in the dish. Pour the remaining Alfredo sauce evenly over the shells and sprinkle the rest of the shredded Gouda on top. Bake for 20 to 25 minutes until the cheese is bubbling and golden around the edges.

Step 6: Garnish and Serve

While the shells bake, fry some extra sage leaves in a little butter until crisp for that perfect finishing touch. Once out of the oven, sprinkle these crunchy sage leaves over the shells along with a fresh crack of black pepper. The contrast of textures and the aroma will take your Pumpkin & Gouda Stuffed Shells to the next level.

How to Serve Pumpkin & Gouda Stuffed Shells

Garnishes

A few crispy fried sage leaves add an elegant crunch and aromatic finish that enhances the creamy stuffing. A sprinkle of freshly ground black pepper right before serving brightens the flavors and adds a gentle heat, making each bite pop with complexity.

Side Dishes

These shells pair wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or garlic sautéed greens complement the dish’s autumnal flavors without overpowering them. For a heartier meal, crusty bread is perfect for scooping up leftover sauce.

Creative Ways to Present

For a fun twist, serve the Pumpkin & Gouda Stuffed Shells in individual ramekins for a personalized touch. Alternatively, arrange the shells in a circular pattern topped with extra sage and a drizzle of browned butter for a rustic, festive centerpiece that will wow guests at your next dinner party.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin & Gouda Stuffed Shells keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making for delicious next-day lunches or dinners.

Freezing

This dish freezes very well. Before baking, assemble the shells and cover the baking dish tightly with foil and plastic wrap to prevent freezer burn. Freeze for up to 2 months, then thaw overnight in the refrigerator before baking as instructed.

Reheating

To reheat, cover the baking dish with foil to keep moisture in and bake at 350°F until heated through, about 15–20 minutes. For single portions, microwaving works well—heat on medium power in short intervals to avoid drying out the sauce.

FAQs

Can I use a different type of cheese instead of Gouda?

Absolutely! While Artikaas Ginger Pumpkin Seed Gouda adds a unique smoky, nutty flavor, you can substitute with smoked mozzarella, fontina, or even a mild cheddar for a different but equally delicious twist.

Is there a vegetarian way to make Pumpkin & Gouda Stuffed Shells?

This recipe is already vegetarian as it doesn’t contain meat. Just ensure your cheese and other ingredients are vegetarian-friendly to keep it plant-based.

Can I make the filling without pumpkin puree?

The pumpkin puree is the star here, giving the filling its distinct sweetness and texture. You can try sweet potato puree as a substitute, but it will alter the flavor slightly.

How can I make this recipe vegan?

To make these shells vegan, use plant-based ricotta and cream substitutes, vegan butter, and a dairy-free cheese alternative. Be mindful that the taste and texture will change, but it can still be delicious!

What’s the best way to reheat leftovers without drying them out?

The key is to cover tightly while reheating to trap moisture. Use an oven with a covered dish or microwave with a small cup of water nearby to keep things moist and cheesy.

Final Thoughts

There’s something truly special about Pumpkin & Gouda Stuffed Shells—rich, comforting, and bursting with the cozy flavors of fall. This recipe is a fantastic way to bring warmth and creativity to your dinner table, impress family and friends, and savor every bite. Give it a try soon; I promise it will become a beloved favorite in your kitchen!

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