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Pumpkin & Gouda Stuffed Shells

Cozy Pumpkin & Gouda Stuffed Shells for Fall Comfort

Delicious Pumpkin & Gouda Stuffed Shells, a comforting fall dish that blends creamy gouda and savory bacon with pumpkin puree.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 12 oz Bacon, chopped Adds a delightful crispy texture and savory flavor; substitute with sautéed mushrooms for a vegetarian twist.
  • 1 small Sweet Onion, chopped Contributes a mild sweetness and aromatic base to the filling.
  • 2 cloves Garlic, minced Enhances the overall savory profile, making each bite more flavorful.
  • 1 teaspoon Paprika Introduces a mild spiciness and depth that complements the pumpkin.
  • 1 lb Gouda Cheese, divided Melts beautifully and adds creaminess; try mozzarella or ricotta for different flavor notes.
  • 2 cans Pumpkin Puree Provides the filling's base flavor and texture; ensure it’s pure pumpkin puree for the best results.
For the Pasta
  • 1 lb Large Pasta Shells, cooked al dente The perfect vessel for holding your delicious filling; jumbo shells work best.
  • Salt and Pepper Essential for enhancing the flavors; adjust to your personal taste.
For Cooking
  • 2 tablespoons Bacon Grease or Butter Used for sautéing vegetables to add richness; olive oil makes a lighter alternative.
  • Chives Adds a fresh touch and great visual appeal to your finished dish.

Equipment

  • Oven
  • Skillet
  • Baking Dish
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking dish by lightly greasing it.
  2. In a large skillet over medium-low heat, cook the chopped bacon until crispy, about 8-10 minutes, then set aside.
  3. Using the bacon grease, add the chopped onion and garlic. Sauté until soft, about 5-7 minutes. Stir in pumpkin puree, half of the bacon, and half of the gouda, seasoning with salt, pepper, and paprika.
  4. Cook the large pasta shells according to package instructions until al dente, about 10-12 minutes. Drain and rinse gently under cold water.
  5. Stuff each pasta shell with the pumpkin filling and arrange in the baking dish. Sprinkle remaining bacon and gouda on top.
  6. Bake for 20-25 minutes, until the cheese is melted and bubbly.
  7. Remove from the oven, let cool for a few minutes, then garnish with fresh chives before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 120IUVitamin C: 15mgCalcium: 25mgIron: 10mg

Notes

Ensure pasta shells are al dente to prevent breaking. Use pure pumpkin puree for the best results. Consider mixing cheese varieties for added flavor.

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