Description
A recipe for pasta shells stuffed with a rich mixture of pumpkin puree, Gouda cheese, and spices, baked in a simple sauce.
Ingredients
Scale
- 1 box jumbo pasta shells
- 1 (15 ounce) can pumpkin puree
- 8 ounces Gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon ground sage
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Salt and black pepper to taste
- 24 ounces marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Cook the jumbo pasta shells according to package directions until al dente. Drain them and rinse with cold water to stop cooking. Set aside.
- In a large bowl, combine the pumpkin puree, Gouda cheese, ricotta cheese, egg, Parmesan cheese, sage, nutmeg, and cinnamon. Season with salt and pepper. Mix well until fully combined.
- Spread about one cup of the marinara sauce evenly over the bottom of the prepared baking dish.
- Carefully fill each cooked pasta shell with the pumpkin and cheese mixture. Place the filled shells open-side up in the baking dish over the sauce.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle the mozzarella cheese evenly over the top.
- Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Let the dish rest for 5 minutes before serving.
Notes
- You can substitute butternut squash puree for pumpkin puree if desired.
- For a richer flavor, use smoked Gouda cheese.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 shells
- Calories: 450
- Sugar: 12g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg
Keywords: pumpkin, gouda, stuffed shells, pasta, vegetarian dinner, baked pasta