Mix and Bake Pumpkin Gouda Shells.

A new spin on pumpkin! Jumbo pasta shells baked in a creamy, homemade pumpkin Alfredo-style sauce, layered with melty Gouda cheese, crispy prosciutto, and garlic. No sautéing, no fuss — just boil the shells, mix, bake, and enjoy. Finish with fresh basil for a simple, cozy, and delicious fall dinner.

When I first started Half Baked Harvest back in 2012, my ideas ran wild. I shared every kind of recipe — some that took days to prepare, some that were my family’s favorites, and others that were just fun and seasonal.

All these years later, I’ve found my balance. These days, I focus on simple recipes with fewer ingredients, less prep, and very little stress — but something that’s never changed is my love of flavor. I’ll never sacrifice flavor for ease. The goal is always: simple and even yummier!

Lately, I’ve been thinking back to those early years a lot. I used to cringe looking at my old recipes, but now I love seeing how far things have come — what’s evolved and what’s stayed the same. It’s really fun to look back!

One recipe that’s stuck with me is a pumpkin, broccoli, bacon, and Gouda pizza I made in 2013. If I remember correctly, it was so good! I’ve always loved the sweet, cozy flavor of pumpkin paired with creamy, rich Gouda — it’s not a combo most people think to try, but it’s so delicious.

So, I wanted to revisit those same cozy flavors in a new way — something creamy, comforting, and incredibly easy.

These stuffed (well, “unstuffed”) pumpkin shells have all that goodness: sweet pumpkin, melty Gouda, fresh herbs, and a hint of garlic and prosciutto on top. It’s everything you want in a fall pasta and it’s perfect for cozy November nights — or even as a fun, unexpected Thanksgiving side!

Wine Pairing!

I am so excited to share something totally new — our very first Wine Shop is here! And what better way to celebrate than by pairing delicious Pumpkin and Gouda Shells with a few perfect wines?

With the help of one of the sommeliers from our wine shop, together we pulled three perfect wines to serve with these Pumpkin and Gouda Shells:

• Lamark Lane Sauvignon Blanc – Its bright acidity cuts through the creamy pumpkin sauce in the best way.

• 29 Barrels Monterey Chardonnay – Smooth and buttery, it beautifully complements the richness of the cheese and sauce.

• L’Artisan Pinot Noir – Earthy and elegant, this one ties perfectly into the warm, comforting flavors of pumpkin and herbs.

• You can also grab the Comfort Food Collection 6 Pack, which includes the 29 Barrels Monterey Chardonnay and the L’Artisan Pinot Noir.
• And if you really want to be ready for the holidays, the Comfort Food Collection 12 Pack has you covered!

You can find these wines, and more hand-picked favorites, in the Half Baked Harvest Wine Shop – all with free shipping!

Just in time for cozy fall dinners and easy holiday entertaining!

Back to the details

Ingredients

• 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
• fresh sage
• prosciutto

For Topping

Fresh basil, parsley, or just enjoy as is!

Tools To Use

You’ll need a large pot to boil the pasta shells, then a 2-quart casserole/baking dish. And a mixing bowl. That’s all!

Steps

Step 1: Boil the Jumbo Shells

Start with dry jumbo pasta shells. Boil them according to the package directions until just al dente, then drain well.

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

Step 2: Make the Pumpkin Alfredo Sauce

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

Stir in the heavy cream, then mix in a handful of freshly grated Parmesan cheese until smooth and creamy.

Step 3: Pour the Sauce Over the Shells

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

Top with cubes of mozzarella cheese and a generous sprinkle of shredded Gouda.

Step 4: Add the Toppings

Before baking, mix together a little garlic powder with chopped fresh sage and sprinkle it over the cheese.

Lay slices of prosciutto over the top — or skip the prosciutto to keep it vegetarian.

Step 5: Bake

Transfer the dish to the oven and bake until the sauce is bubbling and the cheese is melted and golden. The prosciutto will get perfectly crispy on top!

Serving

Finish with a sprinkle of fresh parsley or basil, if you like.

This pumpkin pasta is cozy, comforting, and full of warm fall flavor. It’s a total crowd-pleaser — perfect for any weeknight, and it makes such a fun Halloween or cozy fall dinner!

Looking for other easy family-style recipes? Here are a few ideas: 

Dump + Bake Chicken Alfredo Noodle Casserole

Chili Cornbread Casserole

Broccoli Cheddar Chicken and Rice Casserole

Garlic Butter Creamed Corn Chicken

Cheesy Zucchini Chicken and Rice Bake

One Skillet Street Corn Chicken Enchilada Bake

Lastly, if you make these Mix and Bake Pumpkin Gouda Shells, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!