Pumpkin & Gouda Stuffed Shells

As the autumn air turns crisp, there is nothing more comforting than a tray of golden, bubbling pasta shells. These Pumpkin & Gouda Stuffed Shells bring together the earthy sweetness of pumpkin and the bold, savory depth of smoked Gouda, all nestled in a decadent brown butter sage Alfredo sauce. It is a dish that captures the essence of the season in every nutty, aromatic bite.

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The secret to this recipe lies in the layers of flavor. From the creamy ricotta and pumpkin filling to the crispy sage leaves on top, each component is designed to highlight the best ingredients of the season. The smoky notes of the Gouda cheese perfectly balance the sweetness of the pumpkin, while the nutmeg and garlic provide a subtle, warm undertone that rounds out the entire meal.

Ingredients

• Pasta: 24 jumbo pasta shells, 1 tablespoon kosher salt (for pasta water)
• Pumpkin & Gouda Filling: 1 1/2 cups pumpkin purée (canned, unsweetened, or homemade), 1 cup whole milk ricotta cheese, 1 1/2 cups smoked Gouda cheese (shredded and firmly packed), 1/2 cup finely grated Parmesan cheese, 1 large egg, 1 tablespoon finely chopped fresh sage (or 1 teaspoon dried sage), 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon garlic powder or 1 small clove garlic (very finely minced), 3/4 teaspoon kosher salt (or 1/2 teaspoon fine sea salt), 1/2 teaspoon freshly ground black pepper, Pinch cayenne pepper or red pepper flakes (optional), 2–3 tablespoons heavy cream or milk (if needed to loosen filling)
• Brown Butter & Sage Alfredo Sauce: 6 tablespoons unsalted butter, 8–10 fresh sage leaves, 2 cloves garlic (minced or very finely grated), 1 1/2 cups heavy cream, 3/4 cup finely grated Parmesan cheese (plus extra for topping), 1/4 teaspoon freshly grated nutmeg, 1/2–3/4 teaspoon kosher salt (to taste), 1/2 teaspoon freshly ground black pepper (to taste), 1/4 cup low-sodium vegetable or chicken broth (optional, for thinning sauce)
• Assembly & Topping: 3/4 cup smoked Gouda cheese (shredded), 1/4 cup finely grated Parmesan cheese, Extra sage leaves (whole or sliced, for garnish), Freshly ground black pepper (for serving)

Instructions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.

Step 2

Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and jumbo shells. Cook until just barely al dente, 1–2 minutes less than package directions. Drain and rinse under cool water. Lay shells on a lightly oiled tray to prevent sticking.

Step 3

In a large bowl, mix pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne (if using). Stir until smooth. If very stiff, add 2–3 tablespoons heavy cream or milk, a little at a time, just to loosen. Taste and adjust seasoning. Cover and refrigerate.

Step 4

In a medium saucepan, melt butter over medium heat. Add sage leaves and cook, swirling, until butter foams and browns, 4–6 minutes. The butter should smell nutty and have brown specks. Remove from heat. Lift out sage leaves and drain on paper towels (reserve for garnish or finely chop a few to add back into sauce).

Step 5

Return brown butter to low heat. Add garlic and sauté 30–60 seconds until fragrant. Stir in heavy cream. Bring to a gentle simmer over medium-low heat.

Step 6

Reduce heat to low. Gradually whisk in Parmesan, allowing each addition to melt before adding more. Season with nutmeg, salt, and pepper. If the sauce is too thick, whisk in broth, a splash at a time, until pourable but still creamy. Keep warm.

Step 7

Spread about 1/2–3/4 cup Alfredo sauce on the bottom of the prepared baking dish.

Step 8

Fill each shell with 2–3 tablespoons pumpkin filling. Arrange stuffed shells, open side up, in a single snug layer in the dish.

Step 9

Pour most of the remaining Alfredo sauce evenly over and around the shells. Reserve a small amount for drizzling after baking, if desired.

Step 10

Top with shredded Gouda and grated Parmesan. Scatter reserved crisped sage (whole or chopped) over the top.

Step 11

Cover the dish loosely with foil, tenting to avoid sticking. Bake for 20 minutes. Remove foil and bake 10–15 minutes more, until bubbling and lightly golden. For more color, broil 1–3 minutes at the end, watching closely.

Step 12

Let rest for 5–10 minutes before serving. Drizzle with reserved Alfredo, garnish with fresh or crisped sage, black pepper, and extra Parmesan.

Step 13

Serve 3–4 shells per person with green salad, roasted vegetables, or crusty bread.

Zusatztipps für die Zubereitung

For an easy hosting experience, you can assemble this dish ahead and refrigerate it for up to 24 hours; simply add 10–15 minutes to the baking time if baking straight from the fridge. If you want to stock your freezer, assemble the shells but do not bake them; wrap the dish tightly and freeze for up to 2 months, thawing overnight before proceeding with the baking instructions.

Varianten und Anpassungen

Feel free to customize this dish by substituting the pumpkin purée with butternut squash, kabocha, or sweet potato purée. If the smoked Gouda is too intense for your palate, try a mixture of half smoked and half regular Gouda cheese. For a heartier meal, you can also stir in sautéed mushrooms or crumbled cooked sausage into the pumpkin filling.

Serviervorschläge

This rich and decadent pasta is best served with 3 to 4 shells per person. To balance the creamy sauce, pair it with a crisp green salad or seasonal roasted vegetables. A side of warm, crusty bread is perfect for mopping up any extra brown butter Alfredo sauce remaining on the plate.

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Whether for a special occasion or a cozy family dinner, these shells are a beautiful way to celebrate the flavors of fall. The combination of golden baked cheese and aromatic sage is truly unforgettable. Enjoy!

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance. Cover tightly and refrigerate, then add 10–15 minutes to the baking time since it will be cold. You can also freeze the unbaked dish for up to 2 months.

→ What can I substitute for smoked Gouda?

If smoked Gouda isn't available, try regular Gouda with a pinch of smoked paprika, or use sharp white cheddar, gruyère, or fontina for a different flavor profile while maintaining the creamy melt.

→ How do I prevent the shells from sticking together?

After cooking and draining the shells, rinse them under cool water and arrange them in a single layer on a lightly oiled baking sheet. This prevents sticking and makes filling much easier.

→ Can I use fresh pumpkin instead of canned?

Absolutely. Roast or steam fresh pumpkin until tender, then purée until smooth and drain excess moisture by letting it sit in a fine-mesh strainer for 30 minutes before using.

→ Why is my Alfredo sauce grainy?

Grainy sauce usually results from high heat or adding cheese too quickly. Keep the heat low and gradually whisk in the Parmesan, allowing each addition to melt completely before adding more.

→ Can I lighten this dish?

You can substitute half the heavy cream with whole milk or half-and-half. Using part-skim ricotta and reducing the amount of shredded cheese topping also helps while maintaining great flavor.