Pumpkin Gouda Stuffed Shells

Jumbo shells filled with a creamy pumpkin gouda mixture are the ultimate fall comfort food. Pumpkin Gouda Stuffed Shells combine the richness of cheese with the seasonal flavor of pumpkin, creating a dish that is perfect for family dinners, holiday gatherings, or cozy nights in. This recipe stands out with its rich brown butter sage Alfredo sauce, which elevates the overall taste and adds a gourmet touch, all while being easy to prepare.

Why You’ll Love This Recipe

• Rich Flavor: The blend of pumpkin and gouda creates a creamy filling that is both savory and satisfying.
• Seasonal Appeal: Perfect for autumn, this dish showcases seasonal ingredients that everyone loves.
• Easy Preparation: With straightforward steps, this recipe is great for both novice and experienced cooks.
• Versatile Dish: Ideal for various occasions, from weeknight dinners to festive gatherings.
• Comforting Meal: Baked until bubbly and golden, these stuffed shells are sure to warm your heart.

Tools and Preparation

To create these delicious Pumpkin Gouda Stuffed Shells, having the right tools can make your cooking experience smoother. Here’s what you’ll need to gather before starting.

Essential Tools and Equipment

• Baking dish
• Large pot
• Skillet
• Mixing bowl
• Whisk
• Spoon

Importance of Each Tool

• Baking dish: Ensures even cooking and browning of the stuffed shells as they bake in the oven.
• Large pot: Essential for boiling pasta shells without overcrowding them, allowing them to cook evenly.
• Skillet: Perfect for sautéing onions and sage to develop flavors before adding them to the filling.
• Mixing bowl: Provides ample space to combine all filling ingredients thoroughly.

Ingredients

Jumbo shells stuffed with pumpkin-gouda filling, smothered in rich brown butter sage Alfredo sauce and baked until bubbly.

Ingredients:
– 226g jumbo pasta shells
– 310ml ricotta cheese
– 170g pumpkin puree
– 80g Artikaas Ginger Pumpkin Seed Gouda, shredded (divided)
– 2 cloves garlic, minced
– 1 teaspoon ground nutmeg
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1/2 large yellow onion, diced
– 1 tablespoon olive oil
– 3 large fresh sage leaves, chopped
– 4 tablespoons salted butter
– 3 large fresh sage leaves, chopped
– 1 tablespoon all-purpose flour
– 480ml heavy cream
– Pinch of salt and pepper
– Fresh sage leaves for frying
– Freshly ground black pepper

How to Make Pumpkin Gouda Stuffed Shells

Step 1: Preheat the Oven

Preheat your oven to 200°C (400°F). This ensures it reaches the right temperature for baking by the time you’re ready.

Step 2: Cook the Jumbo Shells

• Cook jumbo shells according to package directions until al dente.
• Drain and set aside to cool slightly.

Step 3: Sauté Onions and Sage

Heat olive oil in a skillet over medium heat.
* Add diced yellow onions and half of the chopped sage leaves.
* Sauté until onions become translucent.

Step 4: Prepare the Filling

In a mixing bowl:
* Combine ricotta, pumpkin puree, 1/3 cup shredded Gouda, minced garlic, nutmeg, salt, and pepper.
* Fold in the sautéed onion mixture once cooled.

Step 5: Make Alfredo Sauce

In a saucepan over medium-high heat:
* Melt butter until it begins to brown and becomes fragrant.
* Reduce heat to low; add remaining chopped sage and cook for about two minutes.
* Whisk in flour to create a roux. Gradually add half of the heavy cream while whisking continuously until thickened.
* Add remaining cream; season with salt and pepper. Cook until desired consistency is reached.

Step 6: Assemble the Dish

Pour half of the Alfredo sauce into the bottom of a baking dish.
* Fill each pasta shell with approximately two tablespoons of the pumpkin-ricotta mixture.
* Arrange filled shells in the baking dish.

Step 7: Top with Sauce and Cheese

Pour remaining Alfredo sauce over filled shells.
Sprinkle with remaining shredded Gouda cheese.

Step 8: Bake

Bake for 20–25 minutes until cheese is melted and bubbly.

Step 9: Serve

Top with freshly ground black pepper and fried sage leaves before serving. Enjoy your delicious Pumpkin Gouda Stuffed Shells!

How to Serve Pumpkin Gouda Stuffed Shells

Serving Pumpkin Gouda Stuffed Shells can be as delightful as preparing them. This dish not only looks inviting but also pairs beautifully with various sides and garnishes, enhancing its rich flavors.

With a Fresh Salad

• Mixed Greens – A light salad of mixed greens with a simple vinaigrette complements the creamy stuffed shells.
• Caesar Salad – The crunch of romaine lettuce and parmesan in caesar salad adds texture and flavor contrast.

Topped with Herbs

• Fresh Sage Leaves – Frying sage leaves until crispy and sprinkling them on top adds a fragrant touch.
• Parmesan Cheese – Grated parmesan cheese can be sprinkled over the shells before serving for an extra layer of flavor.

Accompanied by Bread

• Garlic Bread – A side of warm garlic bread is perfect for soaking up the delicious Alfredo sauce.
• Focaccia – Soft focaccia with herbs makes for a wonderful addition to the meal.

How to Perfect Pumpkin Gouda Stuffed Shells

To ensure your Pumpkin Gouda Stuffed Shells turn out perfectly every time, follow these helpful tips.

• Use Quality Ingredients – Selecting fresh ricotta and high-quality Gouda will elevate the overall flavor of your dish.
• Don’t Overcook the Pasta – Cook jumbo shells just until al dente to prevent them from becoming mushy when baked.
• Balance Flavors – Adjust nutmeg and pepper according to your taste preferences to enhance the pumpkin’s natural sweetness.
• Let the Sauce Thicken – Allow the Alfredo sauce to thicken adequately before pouring it over the stuffed shells for a richer texture.
• Cover When Baking – Cover the baking dish with foil during the first half of baking to ensure even cooking and avoid burning.
• Rest Before Serving – Letting the dish sit for a few minutes after baking allows flavors to meld together even more.

Best Side Dishes for Pumpkin Gouda Stuffed Shells

Pairing your Pumpkin Gouda Stuffed Shells with complementary side dishes can create a well-rounded meal experience. Here are some excellent options:

1. Roasted Vegetables – Season seasonal vegetables like carrots, zucchini, and bell peppers, then roast until caramelized.
2. Steamed Asparagus – Lightly steamed asparagus drizzled with lemon juice adds freshness and crunch.
3. Brussels Sprouts Salad – Shaved Brussels sprouts tossed in olive oil, lemon, and nuts provide a crunchy contrast.
4. Buttery Corn on the Cob – Sweet corn on the cob slathered in butter brings sweetness that balances savory flavors.
5. Caprese Skewers – Cherry tomatoes, mozzarella balls, and basil drizzled with balsamic reduction offer a refreshing bite.
6. Creamy Polenta – Smooth polenta topped with herbs can serve as a comforting base alongside your pasta dish.
7. Balsamic Glazed Carrots – Tender carrots glazed in balsamic vinegar add a sweet tang that pairs well with rich pasta.

Common Mistakes to Avoid

Avoiding common mistakes will help ensure your Pumpkin Gouda Stuffed Shells turn out perfectly. Here are some tips to keep in mind.

• Skipping the cooling step: Allow the sautéed onion mixture to cool before adding it to the cheese and pumpkin mix. This prevents curdling and maintains the creamy texture.

• Overcooking the pasta: Cook jumbo shells until just al dente, as they will continue cooking in the oven. This keeps them from becoming too soft or breaking apart.

• Using too much salt: Be cautious with salt in both the filling and sauce. Taste as you go to prevent overpowering flavors.

• Not measuring ingredients properly: Accurate measurements of cheese, pumpkin puree, and spices are crucial for achieving the right flavor balance. Use measuring cups and spoons for best results.

• Neglecting fresh herbs: Fresh sage adds a wonderful flavor that dried herbs can’t match. Don’t skip it; use fresh when possible for a brighter taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Pumpkin Gouda Stuffed Shells in an airtight container.
• They can be kept in the refrigerator for up to 3 days.

Freezing Pumpkin Gouda Stuffed Shells

• Freeze unbaked stuffed shells by placing them in a single layer on a baking sheet before transferring them to a freezer-safe container.
• They will last up to 3 months in the freezer.

Reheating Pumpkin Gouda Stuffed Shells

• Oven: Preheat your oven to 180°C (350°F). Cover with foil and heat for about 25 minutes or until warmed through.
• Microwave: Place a serving on a microwave-safe plate. Heat on high for 2-3 minutes or until hot, stirring halfway through.
• Stovetop: Heat in a skillet over medium-low heat, adding a splash of cream or broth if necessary, until warmed through.

Frequently Asked Questions

Here are some common questions about Pumpkin Gouda Stuffed Shells.

Can I make Pumpkin Gouda Stuffed Shells ahead of time?

Yes! You can prepare the stuffed shells and store them unbaked in the fridge for up to 24 hours before baking.

What can I substitute for heavy cream?

You can use full-fat coconut milk or a plant-based cream alternative if you prefer a lighter option while maintaining creaminess.

How do I know when my shells are done baking?

The shells are ready when the cheese is melted and bubbly on top, typically taking about 20-25 minutes at 200°C (400°F).

Can I customize the filling of Pumpkin Gouda Stuffed Shells?

Absolutely! Feel free to add spinach, mushrooms, or even different cheeses like mozzarella for variety.

Is this recipe vegetarian-friendly?

Yes! The recipe is vegetarian-friendly as it uses only plant-based ingredients along with dairy products.

Can I use different types of pasta?

Certainly! While jumbo shells are perfect for stuffing, you can also use manicotti or large cannelloni tubes if you prefer.

Final Thoughts

Pumpkin Gouda Stuffed Shells offer a delightful blend of flavors that make them perfect for any occasion. Their creamy filling combined with rich brown butter sage Alfredo sauce creates an irresistible dish. Feel free to customize with your favorite greens or spices for added flair!