Mix and Bake Pumpkin Gouda Shells by @halfbakedharvest

50 min

6 servings

🧈

57 g

Salted butter

🍝

340 g

Jumbo pasta shells

🧀

57 g

Mozzarella cheese

🎃

360 mL

Pumpkin puree

🥛

360 mL

Heavy cream

🧅

2

Shallots

🧄

6 g

Garlic powder

🌿

2 g

Dried thyme

🫙

0.5 g

Nutmeg

🧂

3 g

Salt

⚫

0.5 g

Pepper

🌶️

0.5 g

Chili flakes

🧀

50 g

Parmesan cheese

🧀

170 g

Gouda cheese

🌿

5 g

Fresh sage

🥓

85 g

Prosciutto

  1. Preheat
    • salted butter

    Preheat the oven to 400°F (200°C). Butter the baking dish with 1 tablespoon of salted butter.

  2. Cook
    • jumbo pasta shells
    • salt

    Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just al dente according to the package directions.

  3. Drain
    • jumbo pasta shells

    Drain the pasta shells in a colander. Let the shells cool briefly until they can be handled.

  4. Combine
    • canned pumpkin puree
    • heavy cream
    • Parmesan cheese

    Combine pumpkin puree, heavy cream, Parmesan cheese, garlic powder, dried thyme, nutmeg, salt, black pepper, and chili flakes in a mixing bowl. Stir until the sauce is smooth.

  5. Pour
    • canned pumpkin puree
    • heavy cream
    • jumbo pasta shells

    Pour half of the pumpkin sauce into the buttered baking dish. Arrange the cooked pasta shells over the sauce.

  6. Place
    • mozzarella cheese
    • Gouda cheese
    • jumbo pasta shells

    Place cubed mozzarella cheese inside the pasta shells. Scatter 1 cup of Gouda cheese among the shells.

  7. Pour
    • canned pumpkin puree
    • heavy cream
    • Gouda cheese

    Pour the remaining pumpkin sauce over the filled shells. Sprinkle the remaining Gouda cheese and fresh sage over the top.

  8. Tear
    • prosciutto
    • salted butter
    • Jumbo pasta shells

    Tear the prosciutto over the pasta, if using. Dot the top with the remaining salted butter.

  9. Bake
    • prosciutto
    • Gouda cheese

    Bake until the sauce bubbles and the cheese is melted, about 20 minutes. Broil for 2 to 3 minutes until the prosciutto is crisp and the cheese is browned.

  10. Serve
    • jumbo pasta shells
    • canned pumpkin puree

    Rest the baked shells for 5 minutes. Serve warm with the creamy pumpkin sauce spooned over each portion.

Mix and Bake Pumpkin Gouda Shells by @halfbakedharvest

50 min

6 servings

🧈

57 g

Salted butter

🍝

340 g

Jumbo pasta shells

🧀

57 g

Mozzarella cheese

🎃

360 mL

Pumpkin puree

🥛

360 mL

Heavy cream

🧅

2

Shallots

🧄

6 g

Garlic powder

🌿

2 g

Dried thyme

🫙

0.5 g

Nutmeg

🧂

3 g

Salt

⚫

0.5 g

Pepper

🌶️

0.5 g

Chili flakes

🧀

50 g

Parmesan cheese

🧀

170 g

Gouda cheese

🌿

5 g

Fresh sage

🥓

85 g

Prosciutto

Preparation Steps

  1. Step 1/10

    Preheat the oven to 400°F (200°C). Butter the baking dish with 1 tablespoon of salted butter.

    🧈salted butter
    🍳9 x 13-inch baking dish

  2. Step 2/10

    Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until just al dente according to the package directions.

    🍝jumbo pasta shells
    🧂salt
    🍲large pot
    🥄wooden spoon

  3. Step 3/10

    Drain the pasta shells in a colander. Let the shells cool briefly until they can be handled.

    🍝jumbo pasta shells
    🧺colander

  4. Step 4/10

    Combine pumpkin puree, heavy cream, Parmesan cheese, garlic powder, dried thyme, nutmeg, salt, black pepper, and chili flakes in a mixing bowl. Stir until the sauce is smooth.

    🎃canned pumpkin puree
    🥛heavy cream
    🧀Parmesan cheese
    🧄garlic powder
    🌿dried thyme
    🫙ground nutmeg
    🧂salt
    ⚫black pepper
    🌶️red chili flakes
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/10

    Pour half of the pumpkin sauce into the buttered baking dish. Arrange the cooked pasta shells over the sauce.

    🎃canned pumpkin puree
    🥛heavy cream
    🍝jumbo pasta shells
    🍳9 x 13-inch baking dish
    🥄wooden spoon

  6. Step 6/10

    Place cubed mozzarella cheese inside the pasta shells. Scatter 1 cup of Gouda cheese among the shells.

    🧀mozzarella cheese
    🧀Gouda cheese
    🍝jumbo pasta shells
    🍳9 x 13-inch baking dish

  7. Step 7/10

    Pour the remaining pumpkin sauce over the filled shells. Sprinkle the remaining Gouda cheese and fresh sage over the top.

    🎃canned pumpkin puree
    🥛heavy cream
    🧀Gouda cheese
    🌿fresh sage
    🍳9 x 13-inch baking dish
    🥄wooden spoon

  8. Step 8/10

    Tear the prosciutto over the pasta, if using. Dot the top with the remaining salted butter.

    🥓prosciutto
    🧈salted butter
    🍳9 x 13-inch baking dish

  9. Step 9/10

    Bake until the sauce bubbles and the cheese is melted, about 20 minutes. Broil for 2 to 3 minutes until the prosciutto is crisp and the cheese is browned.

    🥓prosciutto
    🧀Gouda cheese
    🍳9 x 13-inch baking dish

  10. Step 10/10

    Rest the baked shells for 5 minutes. Serve warm with the creamy pumpkin sauce spooned over each portion.

    🍝jumbo pasta shells
    🎃canned pumpkin puree
    🍳9 x 13-inch baking dish
    🥄wooden spoon

Composition

Ingredients

Types

Dairy, Grains, Herbs and Spices, Seasonings, Herbs, Meat

Ingredients

Salted butter, Jumbo pasta shells, Mozzarella cheese, Pumpkin puree, Heavy cream, Shallots, Garlic powder, Dried thyme, Nutmeg, Salt, Pepper, Chili flakes, Parmesan cheese, Gouda cheese, Fresh sage, Prosciutto

Notes

Jumbo pasta shells (one box), Mozzarella cheese (cubed), Pumpkin puree (canned), Shallots (chopped), Salt (to taste), Pepper (to taste), Chili flakes (to taste), Parmesan cheese (grated), Gouda cheese (grated, 1-2 cups), Fresh sage (chopped), Prosciutto (torn, optional)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

to inform

Calories

670 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 61g, Fat: 38g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 370mg, Iron: 2.5mg, Potassium: 420mg, Sodium: 760mg

Vitamins

Vitamin A: 650mcg RAE, Vitamin C: 5mg, Vitamin K: 12mcg, Folate: 75mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large pot, colander, 9 x 13-inch baking dish, mixing bowl, wooden spoon, measuring cups, measuring spoons, chef's knife, cutting board

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Fall dinner, Weeknight dinner, Thanksgiving, Family meal

Origin

Source

Platform

instagram

Original Creator

@halfbakedharvest

Origin

Cuisine

American, Italian-American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Cheesy, Tender, Crispy

Flavors

Savory, Rich, Buttery, Mildly sweet, Herby, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Reheat until hot throughout), freezer : 2 months (Cool completely before freezing,Store in a freezer-safe airtight container,Thaw overnight in the fridge before reheating)