Pumpkin & Gouda Stuffed Shells (Printable)

Jumbo shells stuffed with pumpkin, smoked Gouda, and ricotta, baked in brown butter sage Alfredo until golden and bubbling.

# Ingredient List:

→ Pasta

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

→ Pumpkin and Gouda Filling

03 - 1.5 cups pumpkin purée, 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 - 2 to 3 tablespoons heavy cream or milk as needed

→ Brown Butter and Sage Alfredo Sauce

14 - 6 tablespoons unsalted butter
15 - 8 to 10 fresh sage leaves
16 - 2 cloves garlic, minced
17 - 1.5 cups heavy cream
18 - 0.75 cup finely grated Parmesan cheese, plus extra for topping
19 - 0.25 teaspoon freshly grated nutmeg
20 - 0.5 to 0.75 teaspoon kosher salt
21 - 0.5 teaspoon freshly ground black pepper
22 - 0.25 cup low-sodium vegetable or chicken broth, optional

→ Assembly and Topping

23 - 0.75 cup smoked Gouda cheese, shredded for topping
24 - 0.25 cup finely grated Parmesan cheese for topping
25 - Fresh sage leaves for garnish
26 - Freshly ground black pepper for serving

# How-To Steps:

01 - Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Bring large pot of water to boil. Add 1 tablespoon kosher salt and jumbo shells. Cook until just barely al dente, 1 to 2 minutes less than package directions. Drain and rinse under cool water. Lay shells on lightly oiled tray to prevent sticking.
03 - In large bowl, mix pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper together until smooth. If very stiff, add 2 to 3 tablespoons heavy cream or milk gradually to loosen. Taste and adjust seasoning. Cover and refrigerate.
04 - In medium saucepan, melt butter over medium heat. Add sage leaves and cook while swirling until butter foams and browns, 4 to 6 minutes. Butter should smell nutty and have 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 garlic and sauté 30 to 60 seconds until fragrant. Stir in heavy cream and bring to 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 bottom of prepared baking dish.
08 - Fill each shell with 2 to 3 tablespoons pumpkin filling. Arrange stuffed shells, open side up, in single snug layer in dish.
09 - Pour most of remaining Alfredo sauce evenly over and around shells. Reserve small amount for drizzling after baking if desired.
10 - Top with shredded Gouda and grated Parmesan. Scatter reserved crisped sage leaves over top.
11 - Cover 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. For more color, broil 1 to 3 minutes at end, watching closely.
12 - Let rest 5 to 10 minutes before serving. Drizzle with reserved Alfredo, 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 Advice:

01 -
  • The combination of smoked Gouda and brown butter creates a flavor so rich and nutty it tastes like a secret youve been keeping.
  • Its impressive enough for guests but forgiving enough that you can make it ahead and bake it later without stress.
  • Every bite feels like comfort and celebration at once, warm and creamy with just enough smokiness to keep things interesting.
02 -
  • Dont skip rinsing the shells after boiling; they keep cooking from residual heat and will turn to mush if you leave them hot.
  • Watch the butter closely when browning; it can go from nutty to burnt in seconds, and burnt butter tastes bitter.
  • If your filling is too loose, it will leak out during baking; if too stiff, it wont fill the shells evenly, so adjust the texture before you start stuffing.
03 -
  • Grate your own Parmesan instead of using pre grated; it melts smoother and tastes infinitely better.
  • If the Alfredo breaks or looks grainy, whisk in a tablespoon of warm cream off the heat and it will come back together.
  • Use a small spoon or cookie scoop to fill the shells evenly and quickly without making a mess.
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