Pumpkin Gouda Stuffed Shells

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 quickly became a fall family favorite, bringing warmth and comfort to every meal shared around the table.

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

Sharing this dish has created many cherished family moments, especially during cozy autumn evenings.

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

This dish is perfect for impressing guests and warming hearts during cooler months.

Recipe FAQ

→ What type of pasta is best for stuffing?

Use jumbo pasta shells as they provide ample space for the filling and hold shape well during baking.

→ Can smoked Gouda be substituted?

Yes, Gruyère or Fontina are excellent alternatives that melt smoothly and offer a similar smoky flavor profile.

→ How do you brown butter for the sauce?

Melt unsalted butter over medium heat until it foams and turns golden with a nutty aroma, being careful not to burn it.

→ Is there a way to add smokiness to the filling?

Incorporate smoked paprika into the pumpkin and cheese mixture to enhance the smoky depth.

→ Can this dish be prepared ahead of time?

Yes, assemble the filled shells up to a day in advance, refrigerate, and bake just before serving for convenience.

→ What beverage pairs well with this dish?

A dry white wine like Sauvignon Blanc complements the creamy and savory flavors nicely.