Fall is here, and what better way to celebrate than with comforting pumpkin recipes that make perfect fall dinner ideas? These Savory Pumpkin and Goat Cheese Stuffed Shells are the ultimate dish to bring warm, cozy autumn flavors to your table.
With a delicious balance of rich, savory flavors and a touch of seasonal pumpkin, this recipe is perfect for any fall dinner. Whether you’re hosting guests or craving something unique and comforting, these stuffed shells are a must-try!
These Savory Pumpkin and Goat Cheese Stuffed Shells are not only delicious but also a great option for those of us following Weight Watchers (WW). With pumpkin being naturally low in calories and packed with fiber, it helps keep you full longer. And it’s a 0 Point food too!
Goat cheese, while rich in flavor, is lower in fat compared to many other cheeses, and the part skim ricotta adds creaminess without the excess calories. It’s a healthier spin on a classic comfort food that is fabulous!
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Why You’ll Love This Recipe
- Cozy Fall Flavor: The creamy pumpkin mixed with tangy goat cheese gives the shells a savory, comforting vibe.
- Simple to Make: It’s an easy recipe to put together, perfect for a weeknight meal or even a casual dinner party.
- Elegant Presentation: Who can resist a dish of beautifully baked pasta shells oozing with creamy filling?
RELATED: Irresistible Pumpkin Recipes for Fall Dinners and Desserts
Ingredients You’ll Need
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- Jumbo Pasta Shells – Perfect for stuffing with the savory filling.
- Pumpkin Puree – Make sure it’s 100% pure pumpkin, not the pie filling.
- Part-Skim Ricotta and Goat Cheese – A delicious blend that keeps the dish creamy and tangy without too many calories.
- Parmesan Cheese – Adds a nutty flavor and creates a golden, bubbly top when baked.
- Garlic Powder and Dried Sage – These give the dish its warm, earthy flavors.
- Fat-Free Half-and-Half – Lightens up the sauce while keeping it creamy.
- Vegetable Broth – Used to create a flavorful base for the sauce.
- Salt and Pepper – To taste, for seasoning the filling and sauce.
- Fresh Parsley – For a bright, fresh garnish.
Savory Pumpkin and Goat Cheese Stuffed Shells
Ingredients
- 12 Jumbo Pasta Shells, Cooked & Drained
- 1.5 Cups Pumpkin Puree
- 1 Cup Part Skim Ricotta Cheese
- 1/2 Cup Crumbled Goat Cheese
- 1/4 Cup Grated Parmesan Cheese
- 1 Tsp Each Garlic Powder and Dried Sage
- 1.5 Cups Fat Free Half and Half
- 1/2 Cup Vegetable Broth
- Salt/Pepper to Taste
- Fresh or Dried Parsley, for Garnish
Instructions
- Prepare the filling: In a bowl, mix the pumpkin puree, ricotta, goat cheese, Parmesan, garlic powder, sage, salt, and pepper until smooth.
- Stuff the shells: Fill each cooked pasta shell with the pumpkin and cheese mixture and set aside.
- Make the sauce: In a saucepan, heat the fat-free half-and-half and vegetable broth over medium heat until slightly thickened, about 5-7 minutes. Season with salt and pepper.
- Assemble and bake: Pour a layer of the sauce into a baking dish, place the stuffed shells on top, and pour the remaining sauce over them. Cover and bake at 350°F (175°C) for 25-30 minutes until bubbly and heated through. Garnish with fresh parsley before serving.
- This makes 4 Servings. Each serving is 11 WW Points. Enjoy!
FAQs About Pumpkin and Goat Cheese Stuffed Shells
Can I make this ahead of time?
Yes! You can assemble the shells a day in advance and store them in the fridge until you’re ready to bake. Just be sure to cover them tightly.
Can I freeze this dish?
Absolutely! Prepare the dish, but don’t bake it. Cover it well and freeze for up to three months. When you’re ready, bake from frozen, adding about 20 extra minutes to the cooking time.
Can I use fresh pumpkin instead of canned?
If you want to go all out, feel free to roast a pumpkin and use the fresh puree. Just make sure to drain out any excess moisture, as fresh pumpkin tends to be a bit more watery than canned.
What can I serve with this?
A crisp fall salad with apples, walnuts, and balsamic vinaigrette pairs perfectly. Or keep it simple with roasted vegetables and some warm bread.
Can I substitute the goat cheese?
If goat cheese isn’t your thing, you can swap it for cream cheese or even feta for a different flavor profile. However, the goat cheese gives it that unique tang that balances out the pumpkin sweetness.
Tips for Making the Best Stuffed Shells
- Don’t overcook the pasta shells. Since they’ll continue to cook in the oven, aim for al dente when boiling.
- Use high-quality pumpkin puree. This makes all the difference in the flavor and texture.
- Customize it! Add cooked sausage or spinach to the filling if you’re feeling creative.
Why Pumpkin and Goat Cheese Make the Perfect Pair
The creamy, mild sweetness of pumpkin pairs so well with the sharp, tangy flavor of goat cheese. Together, they create a luxurious filling that’s both comforting and full of flavor. Add to that the warm spices of nutmeg and cinnamon, and you’ve got the ultimate fall dish.
