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Pumpkin & Gouda Stuffed Shells

Pumpkin & Gouda Stuffed Shells That'll Warm Your Fall Nights

Cozy and creamy Pumpkin & Gouda Stuffed Shells make for a delightful, vegetarian dish that's perfect for chilly nights.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 pieces Jumbo Pasta Shells Use medium shells if jumbo are unavailable.
For the Filling
  • 15 ounces Ricotta Cottage cheese is a lighter alternative.
  • 1 cup Pumpkin Puree Canned works well.
  • 1/3 cup Artikaas Ginger Pumpkin Seed Gouda Substitute with any gouda.
  • 2 cloves Garlic Fresh minced is best.
  • 1 medium Yellow Onion Shallots can also be used.
  • 2 tablespoons Sage Fresh is recommended.
  • 1/4 teaspoon Nutmeg Feel free to omit.
  • to taste Salt & Pepper Adjust according to your taste.
  • 1 tablespoon Olive Oil Ideal for sautéing.
For the Alfredo Sauce
  • 4 tablespoons Salted Butter Unsalted butter can be used.
  • 1/4 cup Flour Cornstarch is a gluten-free alternative.
  • 1 cup Heavy Cream Substitute with half-and-half for a lighter version.

Equipment

  • oven
  • Baking Dish
  • mixing bowl
  • Pan
  • Pot

Method
 

How to Make Pumpkin & Gouda Stuffed Shells
  1. Preheat your oven to 400°F (204°C).
  2. Cook the jumbo pasta shells al dente according to package instructions. Drain and set aside to cool.
  3. Sauté diced yellow onion and half of the chopped sage in olive oil until translucent, about 3-4 minutes.
  4. Combine ricotta, pumpkin puree, 1/3 cup of gouda, garlic, nutmeg, salt, and pepper in a bowl. Stir in sautéed onions until creamy.
  5. Melt salted butter in a pan and add remaining sage. Whisk in flour and gradually add heavy cream until thickened, seasoning to taste.
  6. Spread half of the Alfredo sauce in the bottom of a baking dish. Fill each shell with about 2 tablespoons of the mixture and arrange in the dish.
  7. Pour remaining Alfredo sauce over stuffed shells and sprinkle with the rest of gouda.
  8. Bake for 20-25 minutes until cheese is bubbly and golden. Serve topped with crispy fried sage leaves.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 80mgSodium: 600mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Assemble the shells ahead of time and pop in oven to bake for busy weeknights.

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