Pumpkin & Gouda Stuffed Shells

Name: Pumpkin & Gouda Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4.0
Ingredients: 16 jumbo pasta shells; 1 cup pumpkin puree; 1 cup Gouda cheese, shredded; 1/2 cup ricotta cheese; 1/4 cup Parmesan cheese, grated; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 cups marinara sauce; Fresh parsley for garnish

Highlighted under: Comfort Food

Experience a delightful twist on pasta night with these Pumpkin & Gouda Stuffed Shells. These oversized pasta shells are generously filled with a creamy pumpkin and rich Gouda cheese mixture, then baked in a savory sauce for a comforting dish that's perfect for fall. This recipe is not only delicious but also makes for a stunning centerpiece on your table.

Created by

Emma Johnson

Last updated on 2025-11-17T07:37:59.083Z

A Perfect Fall Dish

As the leaves begin to change and the air turns crisp, nothing warms the soul quite like a comforting pasta dish. Pumpkin & Gouda Stuffed Shells capture the essence of fall, combining the creamy richness of pumpkin with the tangy notes of Gouda cheese. This dish not only satisfies hunger but also invites the flavors of the season to your table, making it a wonderful choice for gatherings or family dinners.

The vibrant colors of the pumpkin filling, coupled with the golden-brown pasta shells, create an eye-catching presentation that is sure to impress your guests. Pair it with a fresh salad or a side of garlic bread, and you’ve got a complete meal that celebrates the bounty of autumn.

Versatile and Customizable

One of the best aspects of Pumpkin & Gouda Stuffed Shells is their versatility. While this recipe features pumpkin and Gouda, it can easily be adapted to your taste preferences. Feel free to experiment with different cheeses like mozzarella or fontina, or add herbs such as sage or thyme for an extra layer of flavor.

You can also incorporate protein to make the dish heartier. Cooked and crumbled sausage or ground turkey would blend wonderfully with the pumpkin filling, providing a satisfying meal that caters to both vegetarians and meat lovers alike.

Make Ahead and Freeze

If you’re looking to save time during the busy fall season, these stuffed shells are a great make-ahead option. You can prepare them in advance and store them in the refrigerator for a day before baking or even freeze them for longer storage. Simply assemble the dish, cover it tightly, and when you’re ready to enjoy it, bake directly from the freezer, adding a little extra time to the cooking process.

This makes Pumpkin & Gouda Stuffed Shells an ideal choice for meal prepping or for when you want to impress guests without spending the whole day in the kitchen. With a simple pop in the oven, you’ll have a home-cooked meal that feels fresh and joyful.

Ingredients

Gather all the necessary ingredients before you start cooking.

Ingredients for Pumpkin & Gouda Stuffed Shells

16 jumbo pasta shells
1 cup pumpkin puree
1 cup Gouda cheese, shredded
1/2 cup ricotta cheese
1/4 cup Parmesan cheese, grated
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups marinara sauce
Fresh parsley for garnish

Ensure everything is prepared before starting to assemble.

Instructions

Now that you have all your ingredients ready, follow these steps to create your delicious dish.

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

Prepare the Filling

In a bowl, combine pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.

Stuff the Shells

Take each cooked shell and fill it generously with the pumpkin and cheese mixture.

Assemble the Dish

Spread 1 cup of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells on top and pour the remaining marinara sauce over the shells.

Bake

Preheat the oven to 350°F (175°C). Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.

Let the dish cool for a few minutes before serving. Garnish with fresh parsley.

Pairing Suggestions

To elevate your dining experience, consider pairing Pumpkin & Gouda Stuffed Shells with a glass of white wine. A crisp Sauvignon Blanc or a buttery Chardonnay complements the creamy flavors of the dish beautifully. If you prefer non-alcoholic options, a sparkling apple cider can provide a refreshing contrast to the richness of the pasta.

Additionally, serving a side of roasted vegetables or a simple arugula salad dressed with lemon vinaigrette can add a freshness that balances the heaviness of the stuffed shells. The peppery notes from the arugula will create a delightful harmony with the sweet and savory flavors of the dish.

Storage Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave until warmed through, and enjoy the comforting flavors all over again. This dish also holds up well, making it a perfect option for weekly meal prep.

For longer storage, you can freeze the assembled, uncooked stuffed shells. Lay them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe container. This way, you can have a warm, homemade meal ready to go whenever the cravings strike.

Serving Suggestions

Garnish your Pumpkin & Gouda Stuffed Shells with freshly chopped parsley or a sprinkle of additional Parmesan cheese before serving. This adds a pop of color and enhances the presentation, making your meal look as good as it tastes.

For an extra creamy touch, consider drizzling a bit of cream or a dollop of sour cream on top just before serving. This small addition can take your dish to the next level and create a satisfying richness that complements the flavors of the filled shells.

Questions About Recipes

→ Can I use a different type of cheese?

Yes, you can substitute Gouda with another cheese like mozzarella or fontina.

→ Is this recipe suitable for freezing?

Yes, you can freeze the stuffed shells before baking. Just thaw and bake as directed when ready to serve.