Combine and Bake Pumpkin Gouda Shells.

A brand new spin on pumpkin! Jumbo pasta shells baked in a creamy, selfmade pumpkin Alfredo-style sauce, layered with melty Gouda cheese, crispy prosciutto, and garlic. No sautéing, no fuss — simply boil the shells, combine, bake, and revel in. End with recent basil for a easy, cozy, and scrumptious fall dinner.

Once I first began Half Baked Harvest again in 2012, my concepts ran wild. I shared each form of recipe — some that took days to organize, some that have been my household’s favorites, and others that have been simply enjoyable and seasonal.

All these years later, I’ve discovered my stability. Nowadays, I concentrate on easy recipes with fewer elements, much less prep, and little or no stress — however one thing that’s by no means modified is my love of taste. I’ll by no means sacrifice taste for ease. The aim is at all times: easy and even yummier!

Recently, I’ve been pondering again to these early years quite a bit. I used to cringe my previous recipes, however now I like seeing how far issues have come — what’s advanced and what’s stayed the identical. It’s actually enjoyable to look again!

One recipe that’s caught with me is a pumpkin, broccoli, bacon, and Gouda pizza I made in 2013. If I bear in mind accurately, it was so good! I’ve at all times liked the candy, cozy taste of pumpkin paired with creamy, wealthy Gouda — it’s not a combo most individuals assume to attempt, but it surely’s so scrumptious.

So, I needed to revisit those self same cozy flavors in a brand new method — one thing creamy, comforting, and extremely simple.

These stuffed (nicely, “unstuffed”) pumpkin shells have all that goodness: candy pumpkin, melty Gouda, recent herbs, and a touch of garlic and prosciutto on high. It’s every little thing you need in a fall pasta and it’s excellent for cozy November nights — and even as a enjoyable, sudden Thanksgiving facet!

Wine Pairing!

I’m so excited to share one thing completely new — our very first Wine Store is right here! And what higher method to have fun than by pairing scrumptious Pumpkin and Gouda Shells with just a few excellent wines?

With the assistance of one of many sommeliers from our wine store, collectively we pulled three excellent wines to serve with these Pumpkin and Gouda Shells:

You will discover these wines, and extra hand-picked favorites, within the Half Baked Harvest Wine Store – all with free transport!

Simply in time for cozy fall dinners and straightforward vacation entertaining!

Again to the main points

Components

• salted butter
• jumbo pasta shells
• mozzarella cheese
• canned pumpkin puree
• heavy cream
• shallots
• garlic powder
• dried thyme
• nutmeg
• salt, pepper, chili flakes
• parmesan cheese
• gouda cheese
• recent sage
• prosciutto

For Topping

Recent basil, parsley, or simply take pleasure in as is!

Instruments To Use

You’ll want a giant pot to boil the pasta shells, then a 2-quart casserole/baking dish with a lid. No lid? Foil works too! And a mixing bowl. That’s all!

Steps

Step 1: Boil the Jumbo Shells

Begin with dry jumbo pasta shells. Boil them in line with the bundle instructions till simply al dente, then drain nicely.

Butter a 2-quart casserole dish and add all of the shells, arranging them in an excellent layer.

Step 2: Make the Pumpkin Alfredo Sauce

This sauce is easy however so flavorful. In a bowl, mix the canned pumpkin purée with garlic powder, nutmeg, salt, pepper, chili flakes, and finely chopped shallots.

Stir within the heavy cream, then combine in a handful of freshly grated Parmesan cheese till clean and creamy.

Step 3: Pour the Sauce Over the Shells

Slowly pour the pumpkin Alfredo sauce over the shells, gently tossing to coat.

High with cubes of mozzarella cheese and a beneficiant sprinkle of shredded Gouda.

Step 4: Add the Toppings

Earlier than baking, combine collectively slightly garlic powder with chopped recent sage and sprinkle it over the cheese.

Lay slices of prosciutto excessive — or skip the prosciutto to maintain it vegetarian.

Step 5: Bake

Switch the dish to the oven and bake till the sauce is effervescent and the cheese is melted and golden. The prosciutto will get completely crispy on high!

Serving

End with a sprinkle of recent parsley or basil, should you like.

This pumpkin pasta is cozy, comforting, and stuffed with heat fall taste. It’s a complete crowd-pleaser — excellent for any weeknight, and it makes such a enjoyable Halloween or cozy fall dinner!

On the lookout for different simple family-style recipes? Listed below are just a few concepts: 

Dump + Bake Rooster Alfredo Noodle Casserole

Chili Cornbread Casserole

Broccoli Cheddar Rooster and Rice Casserole

Garlic Butter Creamed Corn Rooster

Tacky Zucchini Rooster and Rice Bake

One Skillet Avenue Corn Rooster Enchilada Bake

Lastly, should you make these Combine and Bake Pumpkin Gouda Shells, you’ll want to go away a remark and/or give this recipe a score! Above all, I like to listen to from you guys and at all times do my finest to answer each remark. And naturally, should you do make this recipe, don’t neglect to tag me on Instagram! Wanting by way of the pictures of recipes you all have made is my favourite!