Description
Delicious stuffed pasta shells filled with a creamy pumpkin and gouda cheese mixture, perfect for fall.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine pumpkin puree, gouda cheese, ricotta cheese, Parmesan cheese, garlic powder, onion powder, nutmeg, salt, and pepper.
- Stuff each cooked pasta shell with the pumpkin and cheese mixture.
- Spread half of the marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and top with the remaining marinara sauce.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- Feel free to add herbs like sage or thyme for extra flavor.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a vegetarian option, ensure the marinara sauce is meat-free.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg