Creamy Pumpkin Gouda Shells: Cozy Fall Dish!
Pumpkin Gouda shells: bake this rich, creamy pasta dish with fresh sage and crispy prosciutto. Perfect for a cozy fall dinner.
Ingredients
- 4 tablespoons salted butter
- 1 box jumbo pasta shells
- 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
Instructions
- Preheat the oven to 400°F. Butter a 2-quart casserole dish with 1 tablespoon butter. Cook the pasta according to package directions. Drain and set aside.
- In a large bowl, combine the pumpkin puree, heavy cream, chopped shallots, 1 teaspoon garlic powder, dried thyme, nutmeg, and season with salt, pepper, and chili flakes. Whisk until smooth.
- Evenly pour the pumpkin sauce over the cooked pasta shells in the prepared casserole dish. Top with shredded Gouda cheese.
- Bake for 30 minutes, or until the cheese is bubbly and lightly browned.
- Top with fresh chopped parsley or basil. Scoop and enjoy!
Notes
- For extra depth, roast the shallots slightly before adding to the sauce.
- If the top browns too quickly, cover loosely with foil for the last 10 minutes of baking.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through, adding a splash of milk if the sauce seems too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If the top browns too quickly, cover loosely with foil for the last 10 minutes of baking.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through, adding a splash of milk if the sauce seems too thick. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.