Creamy Pumpkin Stuffed Shells with Goat Cheese
Creamy Pumpkin Stuffed Shells with Goat Cheese is a cozy, rich, and comforting dish. It solves the problem of feeling stuck on dinner ideas during fall. After making this many times, I know the best way to get a perfect texture. The creamy filling and golden crust make it irresistible. Try my Easy Cabbage Taco Skillet for a side. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Cabbage Taco Skillet Recipe for Quick Weeknight Dinner and Easy Creamy Pasta Salad with Bacon and Peas.
Why This Creamy Pumpkin Stuffed Shells with Goat Cheese Is Pure Comfort
- Cozy fall comfort
- Creamy and rich texture
- Perfect for Thanksgiving
- Goat cheese adds a tangy twist
What You'll Need for Creamy Pumpkin Stuffed Shells with Goat Cheese
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz jumbo pasta shells
- 1 cup pumpkin puree
- 8 oz goat cheese
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- Optional: Fresh parsley
- Optional: Grated Parmesan
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Pumpkin puree: Use 100% pure pumpkin, not pie filling.
- Goat cheese: Fresh goat cheese works best. Avoid pre-shredded or crumbled types.
- Heavy cream: Can substitute with half-and-half if needed.
- Pasta shells: Use jumbo shells for best filling.
- Garlic: Fresh garlic gives better flavor than powdered.
🛒 Tools & Equipment I Recommend
- Oven-safe baking dish — Ensures even cooking and prevents burning. → See on Amazon
- Pasta strainer — Effectively drains pasta without breaking shells. → See on Amazon
How to Make Creamy Pumpkin Stuffed Shells with Goat Cheese
- Prep: Preheat oven to 375°F. Boil pasta shells until al dente. Drain and set aside.
- Make sauce: In a saucepan, melt butter. Add flour and whisk. Stir in pumpkin, garlic, cream, salt, pepper, and nutmeg. Cook until thickened.
- Mix filling: Add goat cheese to pumpkin sauce. Mix well. Cool slightly.
- Stuff shells: Fill each pasta shell with the pumpkin and goat cheese mixture. Place in a baking dish.
- Bake: Bake for 15-20 minutes until golden. Let rest for 5 minutes before serving.
Cook's Tips for Perfect Creamy Pumpkin Stuffed Shells with Goat Cheese
- Cooking technique: Always use fresh garlic for the best flavor.
- Common mistake and fix: If the sauce is too thick, add a splash of milk to loosen it.
- Ingredient swap: Use ricotta cheese if goat cheese is unavailable.
- Flavor boost: Add a pinch of cumin for extra warmth and depth.
Storing & Reheating Creamy Pumpkin Stuffed Shells with Goat Cheese
Short-Term Storage
Store in an airtight container in the fridge. Store in airtight container for up to 4 days. Make-ahead tip: Can be made up to 2 days in advance.
Freezing Creamy Pumpkin Stuffed Shells with Goat Cheese
Freeze in airtight containers for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in preheated oven at 350°F for 10-15 minutes. Microwave: Reheat in microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Let the dish rest for 5 minutes after baking to set the filling.
- Best substitution: If you don't have pumpkin puree, use butternut squash.
- Make-ahead: Prepare the filling and refrigerate up to 24 hours before baking.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If the shells are too hard, cook them for 1-2 minutes less.
Want to level up this recipe?
Silicone spatula — Helps mix and fold ingredients without damaging the dish. → Check price on Amazon
Creamy Pumpkin Stuffed Shells with Goat Cheese
Ingredients
Main Ingredients
- 12 oz jumbo pasta shells
- 1 cup pumpkin puree
- 8 oz goat cheese
- 2 cloves garlic, minced
- 1/2 cup heavy cream
Seasonings
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
Optional Toppings
- Fresh parsley
- Grated Parmesan
- Crushed red pepper flakes
Instructions
- Prep: Preheat oven to 375°F. Boil pasta shells until al dente. Drain and set aside.
- Make sauce: In a saucepan, melt butter. Add flour and whisk. Stir in pumpkin, garlic, cream, salt, pepper, and nutmeg. Cook until thickened.
- Mix filling: Add goat cheese to pumpkin sauce. Mix well. Cool slightly.
- Stuff shells: Fill each pasta shell with the pumpkin and goat cheese mixture. Place in a baking dish.
- Bake: Bake for 15-20 minutes until golden. Let rest for 5 minutes before serving.
Notes
- Chef tip: Let the dish rest for 5 minutes after baking to set the filling.
- Best substitution: If you don't have pumpkin puree, use butternut squash.
- Make-ahead: Prepare the filling and refrigerate up to 24 hours before baking.
- Scaling: Double the recipe for a larger crowd.
- Troubleshooting: If the shells are too hard, cook them for 1-2 minutes less.
Storage
- Fridge: Store in airtight container for up to 4 days.
- Freezer: Freeze in airtight containers for up to 2 months.
- Oven reheat: Reheat in preheated oven at 350°F for 10-15 minutes.
- Microwave reheat: Reheat in microwave for 1-2 minutes.
- Make ahead: Can be made up to 2 days in advance.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 18g
- Carbs: 28g
- Fiber: 3g
- Sugar: 5g
- Sodium: 600mg
- Cholesterol: 60mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Pumpkin Stuffed Shells with Goat Cheese FAQs
Yes, you can prepare the filling and refrigerate it for up to 24 hours. Bake just before serving.
If the sauce is too thin, the shells may not hold the filling well. Make sure to cook the sauce until thickened.
Yes, store in airtight containers and freeze for up to 2 months. Thaw and reheat in oven.
Butternut squash or sweet potato puree can be used as substitutes.
Use fresh pumpkin or butternut squash for a seasonal twist. Add a touch of cinnamon or nutmeg for extra fall flavor.
A Warm Final Note
I can’t wait for you to try Creamy Pumpkin Stuffed Shells with Goat Cheese and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
