Creamy Pumpkin Stuffed Shells with Goat Cheese: Better Than Takeout
Creamy Pumpkin Stuffed Shells with Goat Cheese — My family’s favorite fall dinner! Better than takeout, ready in 30 minutes. Irresistible creamy pumpkin filling, melted goat cheese, and crispy edges. After making this many times, I discovered the trick to preventing soggy shells. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Pesto Goat Cheese Pasta with Pine Nuts and How to Make Persian Rice with Crispy Potato Tahdig.
Why This Creamy Pumpkin Stuffed Shells with Goat Cheese: Better Than Takeout Is Pure Comfort
- Creamy pumpkin filling with a hint of goat cheese
- Crispy edges and melted cheese on top
- Ready in 30 minutes, better than takeout
- Perfect for fall dinners and meal prepping
What You'll Need for Creamy Pumpkin Stuffed Shells with Goat Cheese: Better Than Takeout
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 can (15 oz) pumpkin puree
- 15 oz ricotta cheese
- 4 oz goat cheese
- 1 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Dried thyme
- Dried rosemary
- Salt and pepper
- Optional: Fresh parsley, chopped
- Optional: Extra grated Parmesan cheese
📝 Ingredient Notes
- Pumpkin puree: Not pumpkin pie filling.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of combining filling ingredients → See on Amazon
- 9×13 baking dish — Perfect size for this recipe, ensures even cooking → See on Amazon
How to Make Creamy Pumpkin Stuffed Shells with Goat Cheese: Better Than Takeout
- Cook pasta shells: Boil shells according to package instructions. Drain and rinse under cold water.
- Prepare filling: In a food processor, combine pumpkin, ricotta, goat cheese, Parmesan, thyme, rosemary, salt, and pepper. Pulse until smooth.
- Stuff shells: Stuff each shell with about 1 tablespoon of filling. Arrange in a 9×13 baking dish.
- Bake: Cover dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil, sprinkle with extra Parmesan, and bake for another 10 minutes.
Cook's Tips for Perfect Creamy Pumpkin Stuffed Shells with Goat Cheese: Better Than Takeout
- Common mistake and fix: Don't overfill the shells. It makes them difficult to close and can lead to a soggy dish. Use about 1 tablespoon of filling per shell.
- Pro tip: To prevent soggy shells, don't rinse them after cooking. The starch helps hold the filling in place.
- Pro tip: For a crispier top, broil the dish for 2-3 minutes after the final 10 minutes of baking. Watch closely to prevent burning.
Storing & Reheating Creamy Pumpkin Stuffed Shells with Goat Cheese: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Stuff the shells and refrigerate for up to 24 hours before baking.
Freezing Creamy Pumpkin Stuffed Shells with Goat Cheese: Better Than Takeout
Freeze stuffed but uncooked shells in a single layer on a baking sheet. Once frozen, transfer to an airtight container and store for up to 3 months. Thaw overnight in the fridge before baking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat individual servings in the microwave for 1-2 minutes, or until heated through.
Recipe Notes
- Chef tip: For a vegetarian version, omit the goat cheese or substitute with cream cheese.
- Best substitution: You can substitute the goat cheese with cream cheese or feta cheese.
- Make-ahead: Stuff the shells and refrigerate for up to 24 hours before baking.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the tops of your shells are browning too quickly, tent the dish with foil.
Want to level up this recipe?
Pasta pot with strainer — Makes draining and rinsing pasta shells quick and easy → Check price on Amazon
Creamy Pumpkin Stuffed Shells with Goat Cheese: Better Than Takeout
Ingredients
Main Ingredients
- 12 oz jumbo pasta shells
- 1 can (15 oz) pumpkin puree
- 15 oz ricotta cheese
- 4 oz goat cheese
- 1 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
Seasonings
- Dried thyme
- Dried rosemary
- Salt and pepper
Optional Toppings
- Fresh parsley, chopped
- Extra grated Parmesan cheese
Instructions
- Cook pasta shells: Boil shells according to package instructions. Drain and rinse under cold water.
- Prepare filling: In a food processor, combine pumpkin, ricotta, goat cheese, Parmesan, thyme, rosemary, salt, and pepper. Pulse until smooth.
- Stuff shells: Stuff each shell with about 1 tablespoon of filling. Arrange in a 9×13 baking dish.
- Bake: Cover dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil, sprinkle with extra Parmesan, and bake for another 10 minutes.
Notes
- Chef tip: For a vegetarian version, omit the goat cheese or substitute with cream cheese.
- Best substitution: You can substitute the goat cheese with cream cheese or feta cheese.
- Make-ahead: Stuff the shells and refrigerate for up to 24 hours before baking.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the tops of your shells are browning too quickly, tent the dish with foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze stuffed but uncooked shells in a single layer on a baking sheet. Once frozen, transfer to an airtight container and store for up to 3 months. Thaw overnight in the fridge before baking.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat individual servings in the microwave for 1-2 minutes, or until heated through.
- Make ahead: Stuff the shells and refrigerate for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 350
- Protein: 18g
- Fat: 15g
- Carbs: 35g
- Fiber: 2g
- Sugar: 5g
- Sodium: 700mg
- Cholesterol: 55mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Pumpkin Stuffed Shells with Goat Cheese: Better Than Takeout FAQs
Yes, you can stuff the shells and refrigerate for up to 24 hours before baking. However, do not bake them ahead of time as the shells can become soggy.
Overfilling the shells and rinsing them after cooking can lead to soggy shells. Use about 1 tablespoon of filling per shell and do not rinse them after cooking.
Yes, you can freeze stuffed but uncooked shells in a single layer on a baking sheet. Once frozen, transfer to an airtight container and store for up to 3 months. Thaw overnight in the fridge before baking.
You can substitute the goat cheese with cream cheese or feta cheese.
Yes, you can use any type of pasta that can hold the filling. However, the cooking time may need to be adjusted.
A Warm Final Note
I can’t wait for you to try Creamy Pumpkin Stuffed Shells with Goat Cheese: Better Than Takeout 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!
