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.
I love making these shells for family dinners because the warm brown butter and sage complement the pumpkin filling beautifully, bringing everyone to the table with smiles.
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 to 4 minutes). Immediately stir in heavy cream, Parmesan cheese, salt, and pepper. Simmer for 2 to 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 to 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 recipe always brings the family together; watching everyone enjoy the creamy, cheesy shells around the table is a treasured moment.
Notes
Serve with a crisp green salad and dry white wine such as Sauvignon Blanc. Make ahead by assembling up to one 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 These stuffed shells are a perfect fusion of creamy, savory, and aromatic flavors sure to delight any crowd.
Recipe FAQs
- → What pasta works best for stuffing in this dish?
Jumbo pasta shells are ideal as their size allows generous filling and even cooking.
- → How do I achieve the brown butter flavor in the sauce?
Cook unsalted butter over medium heat until it foams and turns golden brown with a nutty aroma, about 3-4 minutes.
- → Can I substitute Gouda with other cheeses?
Yes, Gruyère or Fontina are excellent alternatives that complement the pumpkin and sauce well.
- → How should I prepare the pumpkin filling for smoothness?
Combine canned pumpkin puree with ricotta, shredded smoked Gouda, sage, salt, and pepper, then mix until smooth and creamy.
- → Is it possible to prepare this dish ahead of time?
Yes, you can assemble the filled shells up to one day in advance, keep refrigerated, and bake just before serving.