Save to Pinterest Luxurious jumbo pasta shells filled with a creamy pumpkin and smoked Gouda blend, baked with a rich brown butter and sage Alfredo sauce. The ultimate autumn comfort dish for festive gatherings or cozy dinners.
This recipe combines the rich flavors of autumn in a comforting and elegant pasta dish that I love serving at family dinners.
Ingredients
- Pasta: 12 jumbo pasta shells
- Filling: 1 cup canned pumpkin puree, 1 cup ricotta cheese, 1 cup smoked Gouda cheese shredded (plus ½ cup for topping), 2 tbsp fresh sage finely chopped, Salt and pepper to taste
- Brown Butter & Sage Alfredo Sauce: 4 tbsp unsalted butter, 1 cup heavy cream, ½ cup grated Parmesan cheese, Salt and pepper to taste
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Grease a medium baking dish.
- Step 2:
- Cook jumbo pasta shells in salted boiling water until al dente. Drain and let cool slightly.
- Step 3:
- In a medium bowl combine pumpkin puree ricotta cheese 1 cup smoked Gouda chopped sage salt and pepper. Mix until smooth.
- Step 4:
- Fill each shell generously with the pumpkin mixture and arrange them in the prepared baking dish.
- Step 5:
- In a saucepan over medium heat melt butter until it foams and turns golden brown with a nutty aroma (about 3 4 minutes). Immediately stir in heavy cream Parmesan cheese salt and pepper. Simmer for 2 3 minutes stirring until thickened. Remove from heat.
- Step 6:
- Pour half of the Alfredo sauce evenly over the stuffed shells. Sprinkle the reserved ½ cup smoked Gouda on top.
- Step 7:
- Bake for 25 30 minutes until bubbly and golden.
- Step 8:
- Warm the reserved sauce and drizzle over the shells just before serving. Garnish with extra sage if desired.
Save to Pinterest This dish brings everyone around the table and creates warm family moments full of laughter and sharing.
Notes
Serve with a crisp green salad and dry white wine such as Sauvignon Blanc. Make ahead: Assemble up to 1 day in advance refrigerate and bake just before serving.
Required Tools
Large pot Colander Mixing bowl Medium saucepan Baking dish Spoon or piping bag (for filling shells)
Allergen Information
Contains Wheat (pasta) Milk/Dairy (ricotta Gouda Parmesan cream butter) May contain traces of eggs (depending on pasta used) Always verify ingredient labels if allergies are a concern.
Save to Pinterest This Pumpkin & Gouda Stuffed Shells recipe will be a new favorite for cozy fall dinners and festive occasions.
Common Recipe Questions
- → How do I prevent pasta shells from breaking?
Cook jumbo pasta shells just until al dente to avoid softness that causes tearing. Handle gently when filling to keep them intact before baking.
- → Can I prepare the filling ahead of time?
Yes, the pumpkin and cheese mixture can be prepared a day in advance and refrigerated, making assembly quick and easy before baking.
- → What gives the sauce its nutty flavor?
Brown butter is melted until golden and fragrant, giving the sauce a rich, nutty aroma that enhances the creamy Alfredo base.
- → Are there substitutions for Gouda cheese?
Gruyère or Fontina cheeses can be used instead of smoked Gouda for a different but complementary flavor in the filling and topping.
- → How should leftover stuffed shells be stored?
Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently covered before serving.