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30 Recipes to Cook in November 2025.
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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.
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29 Barrels Monterey Chardonnay – Smooth and buttery, it beautifully complements the richness of the cheese and sauce.
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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
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!
Mix and Bake Pumpkin Gouda Shells
Servings: 6
Calories Per Serving: 777 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 tablespoons salted butter
- 1 box jumbo pasta shells
- 1/2 cup cubed mozzarella cheese
- 1 1/2 cups canned pumpkin puree
- 1 1/2 cups heavy cream
- 2 shallots, chopped
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 1/4 teaspoon nutmeg
- salt, pepper, chili flakes
- 1/2 cup grated parmesan cheese
- 1-2 cups grated Gouda cheese
- 2 tablespoons chopped fresh sage
- 3 ounces prosciutto, torn (optional)
Instructions
- 1. Preheat the oven to 400°F. Butter a 2-quart casserole dish with 1 tablespoon butter. 2. Cook the pasta according to package directions. Drain. Add the shells to the buttered casserole dish with the cubes of mozzarella. 3. In a bowl, mix the pumpkin, heavy cream, shallots, 1 teaspoon garlic powder, thyme, nutmeg, and season with salt, pepper, and chili flakes. Whisk in the parmesan. 4. Evenly pour the pumpkin sauce over the shells. Top with Gouda cheese. Sprinkle with the remaining garlic powder and the sage. Add the prosciutto and 3 tablespoons of butter. Bake 30 minutes, until the cheese is browning. 5. Top with fresh chopped parsley or basil. Scoop and enjoy!
This post was originally published on October 30, 2025
I am confused about the lidded pot. Under “Tools to Use” you list a lidded pot or foil if you don’t have a lid, but you never instruct to cover the pasta prior to baking.
Hey Peggy! I am so sorry that was just and error on my end. Not sure why I added that but I have fixed the post. I apologize for any confusion!!
Hope you had a nice Monday and enjoy the pasta! Thank you!
You have in the instructions above to use a lid or foil – does that go on before cooking or at the end? Thanks!
Hey Debra! I am so sorry that was just and error on my end. Not sure why I added that but I have fixed the post. I apologize for any confusion!!
I’m confused to when the lid of the baking dish plays a role. The instructions don’t mention covering the baking dish.
Hi Victoria,
You do not need a casserole dish with a lid:) Please let me know if you have any other questions!
You have in the instructions above that you need a lid or foil – do you put it on halfway or the whole time, at the end..?
Hi Glenda,
So sorry about that, I fixed it:) You do not need a lid or foil. I hope you love this recipe!
Dear Tieghan,
I made this recipe for dinner this evening and we all enjoyed it! I thought the flavors were wonderful. I followed your recipe exactly and wouldn’t change a single thing. I am new to your site. Also made your Easy Apple Cider Honey Muffins – YUM! They freeze so nicely and quickly are warmed in the morning with tea. SO Good! Thank you!❤️
Cheryl
Hey Cheryl,
Love to hear this! Thanks a bunch for making this recipe and your comment. Have the best weekend!
The water was unnecessary and the pasta needed to be mixed thoroughly with the sauce prior to going into the baking dish. Prosciutto baked is a no-no. Much better to serve it in its standard form without heat applied. Also, way less sage. Too much sage makes things taste like Ajax.
Thanks for sharing your feedback, Sue. Sorry to hear this recipe was not enjoyed.
This came out so well! Cooking the pasta before baking didn’t add any extra time: I was able to make the sauce and do all the prep while the water boiled and the pasta cooked. The sauce thickened up perfectly. The prosciutto and sage on top added such nice elements to the flavor, I wouldn’t skip them. I even toasted up the extra prosciutto that didn’t fit on top as an extra crispy topping, it was so good. Everyone loved it, and it reheats well as leftovers. Thanks for another great recipe!
Hey Nicole,
Fantastic! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
Looks delish! Do you think it would freeze well?
Thanks so much, Julie! Yes, this is a great dish to freeze. Please let me know if you have any other questions!
I have no words! This was better than I imagined. The only change I made was that I used rigatoni instead of the shells. I was afraid my husband wasn’t going to like it (pumpkin belongs only in a pie, his opinion) he loved it and asked for this to be in our rotation for meals!
Thank you for this incredible dish!
Hey Pamela,
Happy Sunday! Thanks a lot for making this recipe and your comment. So glad to hear it was enjoyed!
On your other mix and bake recipe you didn’t require cooking the noodles first – could I ask why it’s different for this one?
Hi Sally,
I took feedback from the other recipe and it seemed as though a lot of people had issues with the noodles cooking. Cooking the noodles first for this dish will ensure they are not hard. I hope you love this dish!
Can’t wait to try this recipe. Wanted to ask if it could be lightened up a bit by using half and half or light cream instead of heavy cream. Thank you.
Hi Lynne,
Sure, that should be just fine for you to do. I hope you love this recipe!
I just purchased everything to make this dish. It looks delicious!!
I hope you love the recipe, Pamela! Happy Halloween!
I wish I would have taken a picture of this dish when I took it out the oven. It was absolutely beautiful, and absolutely delicious, and my family loved it, even my grandchildren !! Very simple to make, definitely will keep this on my menu
Hi Tina,
Awesome! I appreciate you trying this recipe and your comment, I’m so glad it was a hit! Happy Halloween!🎃
So cozy! And delicious! I left work early today because I wasn’t feeling well and just wanted something comforting, and this hit the spot! I modified slightly because I didn’t have jumbo shells so I used large elbow macaroni and just cut the portion down slightly and it worked out perfectly. So yummy!
Hey Barbie,
Really appreciate you making this recipe and reporting back. Thrilled it turned out well!
Have you personally sampled all the wines you are promoting as curated by you?
Hi Erin, thanks so much for reaching out!
No, I haven’t sampled every wine in the collection — and that’s actually one of the things I love about this new collection. We worked closely with a professional sommelier, Tyson, who truly knows wine. I bring the food experience, and he brings the wine expertise.
Tyson and I reviewed all the flavor profiles, and together we curated what he felt paired best with today’s Pumpkin Gouda Shells.
We will continue to work this way so that we can bring you the best pairing selections from our collection!
This looks delicious. I might try with smoked gouda.
Thanks so much, Ann! I hope you love this dish!