What kind of wine goes best with Pumpkin Gouda Stuffed Shells?

Three types of wine pair well with Pumpkin Gouda Stuffed Shells. A bright, acidic wine like Sauvignon Blanc cuts through the creamy pumpkin sauce. A smooth, buttery Chardonnay complements the rich Gouda cheese. For a more earthy flavor match that reflects the pumpkin and herbs, try a Pinot Noir. Selecting one of these wines helps balance the dish’s creamy texture and enhances the overall dining experience.

Can I add protein like chicken to Pumpkin Gouda Stuffed Shells?

Yes, shredded chicken can be added to the filling to boost protein and make the meal more substantial. Add cooked, shredded chicken after preparing the pumpkin and Gouda mixture, before stuffing the shells. This addition works well baked together and keeps the dish creamy and flavorful without changing the cooking time.

Is it okay to substitute other pasta types for jumbo shells in this recipe?

You can use small pasta shells or cannelloni tubes instead of jumbo pasta shells, but cooking times may vary slightly. Smaller shells might require less filling per piece, so adjust quantities accordingly. Ensure any substitute pasta is cooked al dente to prevent over-softening during baking.

How can I make the pumpkin flavor stronger in the stuffed shells?

To increase the pumpkin flavor, add extra canned pumpkin puree to the mixture. Start by increasing the pumpkin by 1/4 cup increments until you reach the desired taste. Be careful not to add too much liquid to avoid making the filling too wet; if needed, reduce other wet ingredients slightly to keep the right consistency.

Should I cover the baking dish when cooking Pumpkin Gouda Stuffed Shells?

It is not necessary to cover the dish with foil or a lid while baking. Baking uncovered allows the cheese on top to brown and develop a slightly crispy texture. If you prefer a moister finish, you can loosely cover the dish for part of the baking time, then uncover it for the last 10 minutes to let the top brown.

Pumpkin Gouda Stuffed Shells Recipe With Easy Bake Steps 2024

Name: Pumpkin Gouda Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 tablespoons salted butter Provides a rich base for the sauce and helps achieve that golden, crispy top when baked.; 1 box jumbo pasta shells The main vessel for holding the creamy filling, offering structure and a satisfying bite in your pumpkin Gouda stuffed shells.; 1/2 cup mozzarella cheese (cubed) Adds gooey, melty texture inside the shells, enhancing the overall creaminess of the dish.; 1 1/2 cups canned pumpkin puree Brings a sweet, earthy flavor and smooth consistency to the sauce, making it the star of these pumpkin Gouda stuffed shells.; 1 1/2 cups heavy cream Creates a luxurious, velvety sauce that coats the pasta perfectly for a comforting meal.; 2 shallots (finely chopped) Infuses a mild oniony depth that elevates the flavors without overpowering the pumpkin in your stuffed shells.; 2 teaspoons garlic powder Delivers a robust garlic taste that pairs wonderfully with the herbs and cheese in pumpkin Gouda stuffed shells.; 2 teaspoons dried thyme Adds warm, aromatic notes that complement the fall theme of this recipe.; 1/4 teaspoon nutmeg Offers a subtle spice that enhances the pumpkin’s natural sweetness in the stuffed shells.; Salt, pepper, and chili flakes to taste Season to your liking for a balanced flavor profile that can be adjusted for heat and savoriness.; 1/2 cup Parmesan cheese (freshly grated) Brings a sharp, nutty taste that thickens the sauce and adds a cheesy richness.; 1-2 cups shredded Gouda cheese Melts into a gooey layer on top, providing that signature creamy element to pumpkin Gouda stuffed shells. Try adding more for extra indulgence if desired.; 2 tablespoons fresh sage (chopped) Adds a fresh, herbaceous lift that brightens the overall dish.; 3 ounces prosciutto (optional) Contributes a crispy, salty crunch; leave it out for a vegetarian version of stuffed shells.; Fresh basil or parsley for topping Provides a fresh, vibrant finish that enhances the presentation and flavor.

Description

🎃 Pumpkin Gouda Shells Recipe with Simple Mix and Bake Instructions offers a creamy, cheesy comfort dish perfect for cozy fall dinners.
🧀 This recipe combines rich pumpkin Alfredo sauce and melty Gouda with jumbo pasta shells for an easy, impressive baked meal.

Ingredients

Scale

4 tablespoons salted butter Provides a rich base for the sauce and helps achieve that golden, crispy top when baked.

1 box jumbo pasta shells The main vessel for holding the creamy filling, offering structure and a satisfying bite in your pumpkin Gouda stuffed shells.

1/2 cup mozzarella cheese (cubed) Adds gooey, melty texture inside the shells, enhancing the overall creaminess of the dish.

1 1/2 cups canned pumpkin puree Brings a sweet, earthy flavor and smooth consistency to the sauce, making it the star of these pumpkin Gouda stuffed shells.

1 1/2 cups heavy cream Creates a luxurious, velvety sauce that coats the pasta perfectly for a comforting meal.

2 shallots (finely chopped) Infuses a mild oniony depth that elevates the flavors without overpowering the pumpkin in your stuffed shells.

2 teaspoons garlic powder Delivers a robust garlic taste that pairs wonderfully with the herbs and cheese in pumpkin Gouda stuffed shells.

2 teaspoons dried thyme Adds warm, aromatic notes that complement the fall theme of this recipe.

1/4 teaspoon nutmeg Offers a subtle spice that enhances the pumpkin’s natural sweetness in the stuffed shells.

Salt, pepper, and chili flakes to taste Season to your liking for a balanced flavor profile that can be adjusted for heat and savoriness.

1/2 cup Parmesan cheese (freshly grated) Brings a sharp, nutty taste that thickens the sauce and adds a cheesy richness.

1–2 cups shredded Gouda cheese Melts into a gooey layer on top, providing that signature creamy element to pumpkin Gouda stuffed shells. Try adding more for extra indulgence if desired.

2 tablespoons fresh sage (chopped) Adds a fresh, herbaceous lift that brightens the overall dish.

3 ounces prosciutto (optional) Contributes a crispy, salty crunch; leave it out for a vegetarian version of stuffed shells.

Fresh basil or parsley for topping Provides a fresh, vibrant finish that enhances the presentation and flavor.

Instructions

1-First Step: Preheat your oven to 400°F and butter a 2-quart casserole dish using 1 tablespoon of the salted butter. This step sets the stage for even baking and prevents the shells from sticking, making it easy to adapt for larger batches if you’re feeding a crowd.

2-Second Step: Boil the jumbo pasta shells according to the package instructions until they’re just al dente, then drain and place them in the buttered casserole dish along with the cubed mozzarella cheese. For dietary preferences, if you’re using gluten-free shells, cook them a bit longer to ensure they’re tender but still hold their shape in your pumpkin Gouda stuffed shells.

3-Third Step: In a bowl, combine the 1 1/2 cups canned pumpkin puree, 1 1/2 cups heavy cream, 2 finely chopped shallots, 1 teaspoon garlic powder, 2 teaspoons dried thyme, 1/4 teaspoon nutmeg, salt, pepper, and chili flakes to taste. Then, whisk in the 1/2 cup freshly grated Parmesan cheese until the mixture is smooth and creamy. This is where the magic happens, creating a flavorful sauce that’s versatile try swapping thyme for other herbs if you want a different twist on pumpkin Gouda stuffed shells.

4-Fourth Step: Pour the pumpkin sauce evenly over the shells in the dish, gently tossing to coat them well. Sprinkle the 1-2 cups shredded Gouda cheese on top, ensuring every shell gets a good cover. If you’re adding extra protein like shredded chicken, mix it in here for a heartier version that still bakes up nicely.

5-Fifth Step: Mix the remaining 1 teaspoon garlic powder with the 2 tablespoons chopped fresh sage and sprinkle it over the cheese. Add the 3 ounces prosciutto on top if you’re using it, which adds a crispy element without altering the baking time much. For modifications, this is a great spot to include vegetable additions like spinach for more nutrition.

6-Sixth Step: Dot the top with the remaining 3 tablespoons salted butter and bake for 30 minutes, or until the cheese is bubbling, golden, and the prosciutto is crispy. Remember not to cover the dish, as this lets the top get that perfect golden finish adapt by checking earlier if your oven runs hot.

7-Final Step: Garnish with fresh chopped basil or parsley before serving, and let it cool for a few minutes to make serving easier. This dish serves about 6 people, with each portion clocking in at around 777 calories, making it a satisfying meal that’s ready in just 45 minutes total.

Notes

🎃 Adjust pumpkin puree amount to enhance flavor.
🧀 Customize cheese quantities for richness.
🥓 Omit prosciutto for vegetarian version or substitute pasta shapes as desired.
⏲️ Do not cover dish during baking.
🍗 Add shredded chicken before baking for extra protein.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 777

Keywords: pumpkin gouda shells,pumpkin Alfredo pasta,baked pumpkin pasta,fall pasta recipe