Welcome to the ultimate fall comfort food experience. These Pumpkin Gouda Stuffed Shells are everything you crave on a crisp autumn evening: warm, cheesy, and deeply satisfying. Jumbo pasta shells are filled with a creamy, savory blend of pumpkin puree, rich ricotta, and smoky Gouda cheese. Bathed in a velvety sage cream sauce and baked until golden and bubbly, this dish is a guaranteed showstopper. It’s the perfect centerpiece for a holiday meal or a cozy weeknight dinner that feels extra special.
Why This Pumpkin Gouda Stuffed Shells Recipe Works
This isn’t just another baked pasta dish; it’s a culinary masterpiece of balanced flavors and textures. The sweetness of the pumpkin is perfectly offset by the sharp, smoky notes of the Gouda cheese and the earthy aroma of fresh sage. The double-cheese combination of ricotta and parmesan in the filling ensures a luscious, creamy interior, while the sage-infused béchamel sauce adds a layer of restaurant-quality elegance. Plus, it’s a fantastic make-ahead meal, saving you time and stress.
The Key Ingredients You’ll Need
Crafting these stuffed shells requires three main components: the pasta shells, the savory pumpkin filling, and the luxurious cream sauce. Here’s what you’ll need for each part.
For the Pumpkin Gouda Filling
- Jumbo Pasta Shells: You’ll need about 12 ounces (or 340g) of shells. Cook them just until al dente to prevent them from becoming mushy during baking.
- Pumpkin Puree: One 15-ounce can of 100% pure pumpkin puree. Do not use pumpkin pie filling.
- Smoked Gouda Cheese: This is the star! Its smoky flavor is essential. Freshly shredding your own cheese ensures the best melt.
- Whole Milk Ricotta Cheese: Provides a creamy, luscious base for the filling.
- Grated Parmesan Cheese: Adds a salty, nutty depth of flavor.
- Egg: Acts as a binder to hold the filling together.
- Seasoning: A simple mix of salt, black pepper, and a pinch of nutmeg enhances all the flavors.
For the Sage Cream Sauce
- Unsalted Butter: The base for our rich béchamel sauce.
- All-Purpose Flour: Used to create a roux, which thickens the sauce.
- Whole Milk: Creates a creamy, smooth consistency.
- Fresh Sage Leaves: Provides an earthy, aromatic flavor that pairs beautifully with pumpkin.
- Garlic: A couple of minced cloves for an extra layer of flavor.
- Pinch of Nutmeg: A classic spice that complements both pumpkin and cream sauces.
Step-by-Step Instructions
Follow these simple steps to create the perfect baked Pumpkin Gouda Stuffed Shells.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until al dente. Drain carefully and rinse with cool water to stop the cooking process. Set aside.
- Make the Filling: In a large bowl, combine the pumpkin puree, shredded Gouda, ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg. Stir until everything is well combined.
- Prepare the Sage Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and fresh sage leaves and cook for 1-2 minutes until fragrant. Whisk in the flour and cook for another minute to form a roux. Gradually pour in the milk while whisking continuously to prevent lumps. Simmer for 3-5 minutes, until the sauce has thickened. Season with salt, pepper, and a pinch of nutmeg. Remove the sage leaves before using.
- Assemble the Dish: Preheat your oven to 375°F (190°C). Spread half of the sage cream sauce evenly on the bottom of a 9×13 inch baking dish.
- Stuff the Shells: Carefully spoon the pumpkin gouda filling into each cooked pasta shell. Arrange the stuffed shells in a single layer in the prepared baking dish.
- Bake to Perfection: Pour the remaining cream sauce over the shells. Sprinkle with extra shredded Gouda and Parmesan cheese. Bake for 25-30 minutes, or until the sauce is bubbly and the top is golden brown.
Pro Tips for the Best Stuffed Shells
- Don’t Overcook the Shells: Cook the pasta 1-2 minutes less than the package directs. They will finish cooking in the oven, and this prevents them from falling apart when you stuff them.
- Use Freshly Shredded Cheese: Pre-shredded cheeses often contain anti-caking agents that prevent them from melting smoothly. For the creamiest results, buy a block of smoked Gouda and shred it yourself.
- Taste the Filling: Before stuffing the shells, taste the pumpkin and cheese filling. Adjust the salt, pepper, or nutmeg to your preference.
- Let it Rest: After taking the dish out of the oven, let it rest for 5-10 minutes. This allows the shells and sauce to set, making them easier to serve.
Delicious Variations to Try
- Add Protein: Stir in 1/2 pound of cooked and crumbled Italian sausage or crispy pancetta into the filling for a heartier dish.
- Incorporate Greens: Add 1 cup of wilted spinach to the filling for extra nutrients and color. Be sure to squeeze out all excess water from the spinach first.
- Switch Up the Cheese: While smoked Gouda is recommended, you could substitute it with Fontina, Gruyère, or a sharp white cheddar for a different flavor profile.
- Add a Crunchy Topping: Sprinkle panko breadcrumbs mixed with melted butter over the top before baking for a delicious, crispy crust.
Serving Suggestions
These Pumpkin Gouda Stuffed Shells are a complete meal on their own, but they also pair wonderfully with a variety of sides. Serve them with a simple arugula salad dressed in a lemon vinaigrette to cut through the richness. For a heartier meal, they are excellent alongside roasted vegetables or some delicious garlic butter green beans. Crusty bread is a must for soaking up every last bit of the creamy sage sauce.
Storage, Freezing, and Reheating Instructions
Storing Leftovers
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quicker option.
Make-Ahead Instructions
You can assemble the entire dish up to 24 hours in advance. Prepare as directed, but do not bake. Cover the baking dish tightly with foil and refrigerate. When ready to bake, add an extra 10-15 minutes to the baking time.
How to Freeze Stuffed Shells
This recipe freezes beautifully. Assemble the dish in a freezer-safe baking pan but do not bake. Cover tightly with a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. To bake, thaw overnight in the refrigerator and bake as directed, adding 15-20 minutes to the cooking time.
Frequently Asked Questions (FAQs)
Yes! For a heartier dish, you can add cooked and crumbled Italian sausage, pancetta, or shredded chicken to the pumpkin and cheese filling. About a half-pound of meat would be a great addition.
Yes, this is a great make-ahead meal. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add about 10-15 minutes to the baking time.
Absolutely. Assemble the dish in a freezer-safe pan, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Smoked Gouda is highly recommended for this recipe. Its smoky flavor beautifully complements the sweetness of the pumpkin and the earthiness of the sage. If you can’t find it, a good quality aged Gouda will also work.
This dish pairs wonderfully with a crisp green salad, roasted Brussels sprouts or broccoli, and a side of crusty garlic bread to soak up the delicious sage cream sauce.
More Cozy Fall Recipes
If you loved these pumpkin stuffed shells, explore some of our other favorite autumn-inspired dishes! Our savory pumpkin cornbread is the perfect side for any fall meal. For another cheesy delight, try our creamy Gouda mashed potatoes. And for a classic holiday side, you can’t go wrong with this festive Thanksgiving butternut squash recipe.
Pumpkin Gouda Stuffed Shells
Pumpkin Gouda Stuffed Shells with Sage Cream Sauce
Ingredients
Equipment
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo shells and cook according to package directions until al dente. Drain carefully and rinse with cool water to stop the cooking process. Set aside.
- Make the Filling: In a large bowl, combine the pumpkin puree, shredded Gouda, ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg. Stir until everything is well combined.
- Prepare the Sage Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and fresh sage leaves and cook for 1-2 minutes until fragrant. Whisk in the flour and cook for another minute to form a roux. Gradually pour in the milk while whisking continuously to prevent lumps. Simmer for 3-5 minutes, until the sauce has thickened. Season with salt, pepper, and a pinch of nutmeg. Remove the sage leaves before using.
- Assemble the Dish: Preheat your oven to 375°F (190°C). Spread half of the sage cream sauce evenly on the bottom of a 9x13 inch baking dish.
- Stuff the Shells: Carefully spoon the pumpkin gouda filling into each cooked pasta shell. Arrange the stuffed shells in a single layer in the prepared baking dish.
- Bake to Perfection: Pour the remaining cream sauce over the shells. Sprinkle with extra shredded Gouda and Parmesan cheese. Bake for 25-30 minutes, or until the sauce is bubbly and the top is golden brown.
Notes
Tip 2: Use freshly shredded smoked Gouda for the best flavor and melting quality.
Tip 3: Let the dish rest for 5-10 minutes before serving to allow it to set.
Share Your Creation!
We hope you love this incredible Pumpkin Gouda Stuffed Shells recipe. It’s the perfect way to celebrate the flavors of the season. If you make it, please leave a comment below and let us know how it turned out! Don’t forget to save this recipe to your favorite board on Pinterest!
