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Pumpkin & Gouda Stuffed Shells

Creamy Pumpkin & Gouda Stuffed Shells for Cozy Nights

These Pumpkin & Gouda Stuffed Shells are a comforting vegetarian dish enveloped in a rich brown butter sage Alfredo sauce, perfect for cozy autumn gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 12 large pasta shells Feel free to use manicotti or lasagna sheets if needed.
  • 1 cup pumpkin puree Choose pure pumpkin, not pie filling, for the best flavor.
  • 1 cup shredded Gouda cheese Mozzarella can be a milder substitute.
  • 1 cup ricotta cheese Cottage cheese works as a lower-fat alternative.
  • 1/2 cup grated Parmesan cheese Try nutritional yeast for a vegan option.
  • 1 teaspoon garlic powder Fresh minced garlic can be used for a more vibrant taste.
  • 1/2 teaspoon nutmeg You can swap in cinnamon for a different twist.
  • 1 tablespoon fresh sage, chopped Thyme or basil would also work well in this filling.
  • Salt and pepper To taste; using Himalayan salt adds great mineral taste.
For the Alfredo Sauce
  • 1 cup heavy cream Substitute with half-and-half for lighter sauce.
  • 1/4 cup unsalted butter Clarified or vegan butter can replace it.
  • 1 tablespoon fresh sage leaves For frying (optional).

Equipment

  • Baking Dish
  • large pot
  • Medium saucepan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil or butter.
  2. Bring a large pot of salted water to a boil. Cook the pasta shells for 8-10 minutes until al dente, then drain and rinse with cold water.
  3. Combine the pumpkin puree, shredded Gouda, ricotta, Parmesan, garlic powder, nutmeg, chopped sage, and a sprinkle of salt and pepper in a mixing bowl.
  4. Fill each cooled pasta shell with the pumpkin mixture and place them in the greased baking dish.
  5. Melt the unsalted butter in a saucepan over medium heat, then stir in the heavy cream and chopped sage, cooking until the sauce thickens.
  6. Pour the Alfredo sauce evenly over the stuffed shells in the baking dish.
  7. Cover with aluminum foil and bake for 20 minutes, then uncover and bake for an additional 10-15 minutes until bubbly and golden.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 16gFat: 28gSaturated Fat: 16gCholesterol: 80mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 2000IUVitamin C: 2mgCalcium: 300mgIron: 1mg

Notes

Let the stuffed shells cool slightly before serving for easier servings. Consider adding a pinch of red pepper flakes to the Alfredo sauce for extra flavor.

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