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

Scale

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