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Creamy Pumpkin Gouda Stuffed Shells

Jumbo pasta shells filled with creamy ricotta and gouda, baked in a rich pumpkin cream sauce for the ultimate cozy fall meal.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American, Autumn
Servings 4 people
Calories 420 kcal

Equipment

  • Mixing bowls
  • Baking dish
  • Saucepan
  • Wooden spoon

Ingredients
  

Stuffed Shells

  • 20 jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup shredded gouda cheese
  • 1 tbsp fresh thyme or sage chopped

Pumpkin Cream Sauce

  • 1 cup pumpkin purée
  • 0.75 cup heavy cream
  • 0.5 cup vegetable broth
  • 1 clove garlic minced
  • 0.25 tsp nutmeg

Instructions
 

  • Cook pasta shells in salted water until al dente. Drain and set aside.
  • Sauté garlic in butter or olive oil until fragrant. Stir in pumpkin purée, cream, broth, nutmeg, salt, and pepper.
  • Simmer sauce gently until smooth and slightly thickened.
  • Mix ricotta, gouda, and herbs in a bowl.
  • Stuff each shell with cheese mixture.
  • Spread sauce in a baking dish, arrange shells, and cover with remaining sauce.
  • Bake covered at 375°F for 25 minutes, then uncover and bake until bubbly.

Notes

Let rest 5 minutes before serving for best texture.
Keyword creamy pumpkin stuffed shells, fall stuffed shells recipe, gouda cheese stuffed shells, pumpkin gouda pasta, pumpkin pasta bake