Pumpkin Gouda Stuffed Shells (Printable)

Jumbo shells stuffed with pumpkin, smoked Gouda, and ricotta in a brown butter sage Alfredo.

# Required Ingredients:

→ Pasta

01 - 24 jumbo pasta shells
02 - 1 tablespoon kosher salt

→ Pumpkin & Gouda Filling

03 - 1.5 cups pumpkin purée, canned unsweetened
04 - 1 cup whole milk ricotta cheese
05 - 1.5 cups smoked Gouda cheese, shredded
06 - 0.5 cup finely grated Parmesan cheese
07 - 1 large egg
08 - 1 tablespoon fresh sage, finely chopped
09 - 0.5 teaspoon freshly grated nutmeg
10 - 0.5 teaspoon garlic powder
11 - 0.75 teaspoon kosher salt
12 - 0.5 teaspoon freshly ground black pepper
13 - Pinch cayenne pepper
14 - 2 to 3 tablespoons heavy cream or milk, as needed

→ Brown Butter & Sage Alfredo Sauce

15 - 6 tablespoons unsalted butter
16 - 8 to 10 fresh sage leaves
17 - 2 cloves garlic, minced
18 - 1.5 cups heavy cream
19 - 0.75 cup finely grated Parmesan cheese
20 - 0.25 teaspoon freshly grated nutmeg
21 - 0.5 to 0.75 teaspoon kosher salt
22 - 0.5 teaspoon freshly ground black pepper
23 - 0.25 cup low-sodium vegetable or chicken broth

→ Assembly & Topping

24 - 0.75 cup smoked Gouda cheese, shredded
25 - 0.25 cup finely grated Parmesan cheese
26 - Fresh sage leaves for garnish
27 - Freshly ground black pepper for serving

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of water to a boil with 1 tablespoon kosher salt. Add jumbo shells and cook until just barely al dente, 1 to 2 minutes less than package directions. Drain and rinse under cool water. Lay shells on an oiled tray to prevent sticking.
03 - In a large bowl, mix pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne. Stir until smooth. If very stiff, add 2 to 3 tablespoons heavy cream or milk to loosen. Taste and adjust seasoning. Cover and refrigerate.
04 - In a medium saucepan, melt butter over medium heat. Add sage leaves and cook, swirling, until butter foams and browns, 4 to 6 minutes. The butter should smell nutty with brown specks. Remove from heat. Lift out sage leaves and drain on paper towels, reserving for garnish.
05 - Return brown butter to low heat. Add minced garlic and sauté 30 to 60 seconds until fragrant. Stir in heavy cream and bring to a gentle simmer over medium-low heat.
06 - Reduce heat to low. Gradually whisk in Parmesan, allowing each addition to melt before adding more. Season with nutmeg, salt, and pepper. If sauce is too thick, whisk in broth, a splash at a time, until pourable but still creamy. Keep warm.
07 - Spread 0.5 to 0.75 cup Alfredo sauce on the bottom of the prepared baking dish.
08 - Fill each shell with 2 to 3 tablespoons pumpkin filling. Arrange stuffed shells, open side up, in a single snug layer in the dish.
09 - Pour most of the remaining Alfredo sauce evenly over and around the shells. Reserve a small amount for drizzling after baking if desired.
10 - Top with shredded Gouda and grated Parmesan. Scatter reserved crisped sage over the top.
11 - Cover the dish loosely with foil, tenting to avoid sticking. Bake for 20 minutes. Remove foil and bake 10 to 15 minutes more, until bubbling and lightly golden.
12 - For more color, broil 1 to 3 minutes at the end, watching closely. Let rest for 5 to 10 minutes before serving.
13 - Drizzle with reserved Alfredo sauce. Garnish with fresh or crisped sage, black pepper, and extra Parmesan. Serve 3 to 4 shells per person with green salad, roasted vegetables, or crusty bread.

# Expert Suggestions:

01 -
  • The brown butter sage Alfredo is ridiculously good, nutty and aromatic in a way jarred sauce could never touch.
  • Smoked Gouda gives the filling a subtle campfire warmth that makes every bite feel cozy and special.
  • You can assemble the whole dish a day ahead and just bake it when company arrives.
  • It looks impressive but the steps are straightforward, no fancy techniques required.
02 -
  • Don't skip rinsing the cooked shells; they'll stick together like glue if you don't cool them down.
  • Brown butter can go from perfect to burnt in seconds, so watch it closely and pull it off the heat as soon as it smells nutty.
  • If your filling is too stiff, it won't pipe or spoon smoothly into the shells; a little cream fixes that.
  • Let the dish rest after baking or the sauce will be too runny and the shells will slide apart when you serve them.
03 -
  • Use a small spoon or cookie scoop to fill the shells evenly and quickly without making a mess.
  • If the Alfredo sauce breaks or looks grainy, whisk in a tablespoon of warm cream off the heat to bring it back together.
  • Always taste your filling before stuffing; pumpkin can be bland, so don't be shy with salt, pepper, and nutmeg.
  • Broiling at the end gives you that gorgeous golden top, but stay close, it can burn fast.
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