Description
A unique twist on traditional pasta, these pumpkin and gouda stuffed shells are creamy, flavorful, and perfect for impressing family and guests.
Ingredients
Scale
- 12 Jumbo Pasta Shells
- 1 cup Pumpkin Puree
- 1 cup Smoked Gouda, shredded
- 1 cup Ricotta Cheese
- 2 cloves Garlic, minced
- 2 cups Spinach, fresh or frozen
- 1/4 tsp Nutmeg
- Salt and Pepper to taste
- 1/2 cup Parmesan Cheese, grated
- 1 tbsp Olive Oil
- 2 cups Marinara Sauce
Instructions
- Cook the Pasta Shells in a large pot of salted boiling water according to package instructions, about 9-11 minutes. Drain and set aside to cool.
- In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add spinach and cook until wilted.
- In a large mixing bowl, combine pumpkin puree, smoked gouda, ricotta cheese, wilted spinach, nutmeg, salt, and pepper. Mix until creamy.
- Stuff each cooked shell with the pumpkin and gouda mixture using a spoon or piping bag.
- Preheat oven to 375°F (190°C). Spread half of the marinara sauce in a greased baking dish. Place stuffed shells open side up, drizzle with remaining sauce, and sprinkle with parmesan.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
- Allow to cool for a few minutes before serving. Garnish with fresh basil or chopped parsley if desired.
Notes
For a vegan option, replace gouda and ricotta with nut-based cheeses. Ensure pasta is cooked al dente to prevent it from falling apart during stuffing.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin, stuffed shells, gouda, vegetarian pasta, comfort food, creamy pasta
