Pumpkin and Goat Cheese Stuffed Shells Delight for Cozy Fall

Pumpkin and Goat Cheese Stuffed Shells deliver creamy comfort in every bite. You crave a quick, filling family dinner but dread the endless prep and messy dishes. After making this over a hundred times, I discovered the secret to a silky filling that stays firm. The golden pumpkin mixture melts into creamy goodness and overtakes the shell with flavor. Pair it with Chicken Caesar Wraps for a balanced, light lunch that’s still hearty. Jump to the recipe card for my full instructions. You might also love my Chicken Caesar Wraps Recipe.

What You'll Need for Pumpkin and Goat Cheese Stuffed Shells Delight for Cozy Fall

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 12 jumbo pasta shells
• 1 cup pureed pumpkin
• 1 cup crumbled goat cheese
• 1/2 cup grated Parmesan
• 2 eggs
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1 tsp minced garlic
• Salt and pepper to taste
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 tsp nutmeg
• Optional: extra grated Parmesan
• Optional: chopped chives

How to Make Pumpkin and Goat Cheese Stuffed Shells Delight for Cozy Fall

1. Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Step 2: Boil pasta shells in salted water for 3 minutes. Drain and rinse under cold water.
3. Step 3: In a bowl, whisk pumpkin puree, goat cheese, eggs, cream, olive oil, garlic, thyme, paprika, nutmeg, salt, and pepper.
4. Step 4: Fill each shell with the creamy mixture, placing them upright on the prepared sheet.
5. Step 5: Sprinkle the tops with grated Parmesan and chopped chives.
6. Step 6: Bake for 20 minutes until the tops are golden and bubbling.
7. Step 7: Let cool for 5 minutes before serving.
8. Step 8: Serve hot, optionally drizzle with a mild marinara for extra tang.
9. Step 9: Wrap leftover shells in foil and refrigerate.
10. Step 10: Reheat in oven at 350°F for 15 minutes, covered, before serving again.

Storing & Reheating Pumpkin and Goat Cheese Stuffed Shells Delight for Cozy Fall

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare the filling ahead of time for quick assembly.

Freezing Pumpkin and Goat Cheese Stuffed Shells Delight for Cozy Fall

Freeze in a freezer bag for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat at 350°F for 15 minutes. Microwave: Microwave 2 minutes at high power.

Recipe Notes

• Chef tip: Use fresh herbs for a brighter aroma.
• Best substitution: Replace goat cheese with feta for a milder taste.
• Make-ahead: Shells keep well when reheated in the oven.
• Scaling: Double the filling for a crowd; shells may need longer baking.
• Troubleshooting: If filling is too dry, stir in a tablespoon of milk before baking.

Pumpkin and Goat Cheese Stuffed Shells Delight for Cozy Fall

⏱

Prep

15 mins

🍳

Cook

45 mins

⏳

Total

1 hr

🍽

Serves

6 servings

Ingredients

Main Ingredients

• 12 jumbo pasta shells
• 1 cup pureed pumpkin
• 1 cup crumbled goat cheese
• 1/2 cup grated Parmesan
• 2 eggs
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1 tsp minced garlic
• Salt and pepper to taste

Seasonings

• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 tsp nutmeg

Optional Toppings

• extra grated Parmesan
• chopped chives

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Step 2: Boil pasta shells in salted water for 3 minutes. Drain and rinse under cold water.
3. Step 3: In a bowl, whisk pumpkin puree, goat cheese, eggs, cream, olive oil, garlic, thyme, paprika, nutmeg, salt, and pepper.
4. Step 4: Fill each shell with the creamy mixture, placing them upright on the prepared sheet.
5. Step 5: Sprinkle the tops with grated Parmesan and chopped chives.
6. Step 6: Bake for 20 minutes until the tops are golden and bubbling.
7. Step 7: Let cool for 5 minutes before serving.
8. Step 8: Serve hot, optionally drizzle with a mild marinara for extra tang.
9. Step 9: Wrap leftover shells in foil and refrigerate.
10. Step 10: Reheat in oven at 350°F for 15 minutes, covered, before serving again.

Notes

• Chef tip: Use fresh herbs for a brighter aroma.
• Best substitution: Replace goat cheese with feta for a milder taste.
• Make-ahead: Shells keep well when reheated in the oven.
• Scaling: Double the filling for a crowd; shells may need longer baking.
• Troubleshooting: If filling is too dry, stir in a tablespoon of milk before baking.

Storage

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in a freezer bag for up to 2 months.
• Oven reheat: Reheat at 350°F for 15 minutes.
• Microwave reheat: Microwave 2 minutes at high power.
• Make ahead: Prepare the filling ahead of time for quick assembly.

Nutrition Per Serving

• Calories: 520
• Protein: 26g
• Fat: 28g
• Carbs: 30g
• Fiber: 3g
• Sugar: 4g
• Sodium: 800mg
• Cholesterol: 120mg
• Sat. Fat: 14g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Pumpkin and Goat Cheese Stuffed Shells Delight for Cozy Fall FAQs

A Warm Final Note

I can’t wait for you to try Pumpkin and Goat Cheese Stuffed Shells Delight for Cozy Fall 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!