Mix and Bake Pumpkin Gouda Shells Recipe
Introduction
This Mix and Bake Pumpkin Gouda Shells recipe combines creamy pumpkin sauce with gooey cheeses and tender pasta shells for a comforting, autumn-inspired dish. It’s easy to prepare and perfect for cozy dinners or entertaining friends.
Ingredients
- 4 tablespoons salted butter
- 1 box jumbo pasta shells
- 1/2 cup cubed mozzarella cheese
- 1 1/2 cups canned pumpkin puree
- 1 1/2 cups heavy cream
- 2 shallots, chopped
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 1/4 teaspoon nutmeg
- Salt, pepper, chili flakes to taste
- 1/2 cup grated parmesan cheese
- 1-2 cups grated Gouda cheese
- 2 tablespoons chopped fresh sage
- 3 ounces prosciutto, torn (optional)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Butter a 2-quart casserole dish using 1 tablespoon of the salted butter.
- Step 2: Cook the jumbo pasta shells according to the package directions until al dente. Drain well and transfer the shells to the buttered casserole dish. Add the cubed mozzarella cheese evenly among the shells.
- Step 3: In a mixing bowl, combine the pumpkin puree, heavy cream, chopped shallots, 1 teaspoon garlic powder, dried thyme, nutmeg, salt, pepper, and chili flakes. Whisk in the grated parmesan cheese until smooth.
- Step 4: Pour the pumpkin sauce evenly over the pasta shells in the casserole dish. Sprinkle the grated Gouda cheese over the top. Then, sprinkle the remaining garlic powder and chopped fresh sage evenly across the dish. Add torn prosciutto pieces if using, and dot with the remaining 3 tablespoons of butter.
- Step 5: Bake uncovered for 30 minutes, or until the cheese is melted and just starting to brown on top. Remove from the oven and garnish with fresh chopped parsley or basil if desired. Serve hot and enjoy!
Tips & Variations
- For a vegetarian version, omit the prosciutto or replace it with sautéed mushrooms for a savory touch.
- Use smoked Gouda for a deeper, smoky flavor that complements the pumpkin.
- Make sure to cook the shells al dente, as they will continue to cook in the oven and you want them tender but not mushy.
- Add a pinch of cayenne pepper for an extra spicy kick if you like heat.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the creamy texture. Alternatively, microwave in short intervals, stirring in between to heat evenly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree made from cooked and pureed pumpkin, but be sure to cook it thoroughly and strain any excess moisture to achieve the right consistency.
Is it possible to prepare this dish ahead of time?
Absolutely. You can assemble the casserole up to the baking step and keep it covered in the fridge for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
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Mix and Bake Pumpkin Gouda Shells Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This cozy Mix and Bake Pumpkin Gouda Shells recipe combines jumbo pasta shells with a rich, creamy pumpkin sauce infused with shallots, garlic, thyme, and nutmeg. Topped with a delightful blend of mozzarella, parmesan, and Gouda cheeses, and optionally crispy prosciutto, this baked pasta dish is perfect for autumn or any comfort food craving.
Ingredients
Shells and Cheese
- 4 tablespoons salted butter
- 1 box jumbo pasta shells
- 1/2 cup cubed mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1–2 cups grated Gouda cheese
- 3 ounces prosciutto, torn (optional)
Pumpkin Sauce
- 1 1/2 cups canned pumpkin puree
- 1 1/2 cups heavy cream
- 2 shallots, chopped
- 2 teaspoons garlic powder (divided)
- 2 teaspoons dried thyme
- 1/4 teaspoon nutmeg
- Salt, pepper, and chili flakes to taste
- 2 tablespoons chopped fresh sage
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F (200°C). Generously butter a 2-quart casserole dish with 1 tablespoon of the salted butter to prevent sticking and add flavor.
- Cook pasta: Boil the jumbo pasta shells according to the package instructions until al dente. Drain well and transfer the cooked shells into the buttered casserole dish. Scatter the cubed mozzarella evenly among the shells.
- Make pumpkin sauce: In a mixing bowl, combine the canned pumpkin puree, heavy cream, chopped shallots, 1 teaspoon of garlic powder, dried thyme, nutmeg, and season with salt, pepper, and chili flakes according to your taste preference. Whisk in the grated parmesan cheese until smooth and well incorporated.
- Assemble and top: Pour the pumpkin sauce evenly over the arranged pasta shells and mozzarella in the casserole dish. Sprinkle the grated Gouda cheese on top. Add the remaining 1 teaspoon of garlic powder and chopped fresh sage evenly across the dish. If using, distribute torn prosciutto pieces on top and dot with the remaining 3 tablespoons of butter.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until the cheese is bubbly and golden brown on top, indicating a perfect melt and slight crisp.
- Garnish and serve: Remove the baked shells from the oven and let them cool slightly. Garnish with fresh chopped parsley or basil before serving. Scoop and enjoy this comforting, cheesy pumpkin-filled pasta dish!
Notes
- To reduce richness, substitute heavy cream with half-and-half or whole milk but expect a slightly lighter sauce.
- The prosciutto adds a savory, salty contrast but is optional for a vegetarian version.
- Adjust chili flakes to control the heat level according to your preference.
- Use freshly grated cheeses for best melting and flavor.
- Can be prepared ahead of time and baked just before serving; store covered in the fridge for up to 24 hours.
- Leftovers can be refrigerated for 2-3 days and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: pumpkin pasta, baked pasta shells, gouda cheese recipe, fall comfort food, pumpkin dinner, mozzarella pasta bake, easy pumpkin recipes
