Pin it The first snow of the season was falling when I pulled these from the oven, and the smell of browned butter and sage made the whole house feel like a warm hug. I'd been craving something cozy and indulgent, something that tasted like autumn but felt fancy enough for company. My sister called just as I was stuffing the shells, and I remember wedging the phone between my shoulder and ear, laughing as pumpkin filling oozed everywhere. That batch was a little messy, but it taught me to use a small spoon and not overfill each shell.
I made this for a small dinner party last October, and my friend who claims she doesn't like pumpkin scraped her plate clean and asked for the recipe before dessert even arrived. Watching everyone go quiet after the first bite, then look up with wide eyes, is a memory I'll carry forever. It's the kind of dish that makes people feel cared for, like you knew exactly what they needed on a cool evening. I've made it at least a dozen times since, tweaking the spices and playing with the cheese, but the heart of it stays the same.
Ingredients
- Jumbo pasta shells: These sturdy shells hold the creamy filling beautifully, cook them just shy of al dente so they don't fall apart when stuffed.
- Pumpkin purée: Use plain, unsweetened pumpkin, not pie filling, the pure earthy flavor is what makes this dish sing.
- Smoked Gouda cheese: The star of the filling, it melts into creamy, smoky pockets that contrast perfectly with the sweet pumpkin.
- Whole milk ricotta cheese: Adds creaminess and body to the filling without making it too dense or heavy.
- Parmesan cheese: Freshly grated Parmesan brings a salty, nutty backbone to both the filling and the sauce.
- Fresh sage: A must for the filling and the sauce, its earthy, slightly peppery flavor is what makes this recipe feel like fall.
- Nutmeg: Just a hint warms the pumpkin and cream, but too much can overpower, so measure carefully.
- Unsalted butter: The base for the brown butter sauce, use unsalted so you can control the seasoning perfectly.
- Heavy cream: Creates the luscious, velvety Alfredo sauce that coats every shell in golden richness.
- Garlic: Adds a gentle aromatic note that keeps the sauce from feeling one dimensional.
Instructions
- Preheat and Prep:
- Set your oven to 375°F and lightly grease a 9x13 inch baking dish. This step sets the stage for even baking and prevents sticking.
- Cook the Shells:
- Boil salted water and cook the jumbo shells just until barely al dente, a minute or two less than the package says. Drain, rinse under cool water, and lay them on a lightly oiled tray so they don't stick together while you make the filling.
- Make the Pumpkin Filling:
- In a large bowl, combine pumpkin, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and a pinch of cayenne if you like a little heat. Stir until smooth and creamy, adding a splash of cream or milk if it feels too thick to scoop easily.
- Brown the Butter:
- Melt butter in a medium saucepan over medium heat, add sage leaves, and swirl gently until the butter foams and turns golden brown with a nutty aroma, about 4 to 6 minutes. Lift out the crisped sage leaves and set them aside for garnish.
- Build the Alfredo Sauce:
- Return the brown butter to low heat, add minced garlic, and sauté until fragrant, about a minute. Stir in the heavy cream and bring to a gentle simmer, then whisk in Parmesan bit by bit, seasoning with nutmeg, salt, and pepper until silky and pourable.
- Assemble the Dish:
- Spread a thin layer of Alfredo on the bottom of your baking dish. Spoon 2 to 3 tablespoons of pumpkin filling into each shell and arrange them open side up in a snug single layer.
- Sauce and Top:
- Pour most of the remaining Alfredo over and around the shells, then sprinkle with shredded Gouda, Parmesan, and the reserved crisped sage. Cover loosely with foil, tenting it so the cheese doesn't stick.
- Bake Until Bubbly:
- Bake covered for 20 minutes, then remove the foil and bake another 10 to 15 minutes until the top is golden and bubbling. For extra color, broil for 1 to 3 minutes, watching closely so it doesn't burn.
- Rest and Serve:
- Let the dish rest for 5 to 10 minutes so the sauce thickens slightly and the shells settle. Drizzle with any reserved Alfredo, garnish with fresh sage and black pepper, and serve 3 to 4 shells per person.
Pin it The evening I served this to my in-laws, my usually quiet father-in-law asked for seconds and told a story about his grandmother making stuffed pasta in Sicily. It wasn't the same dish, but the warmth and care in every shell reminded him of her kitchen. That's when I realized this recipe wasn't just about pumpkin and cheese, it was about making people feel at home. Now, every time I make it, I think of that moment and try to pour the same kind of love into every spoonful.
Make Ahead and Storage Tips
You can assemble this entire dish up to 24 hours before baking, just cover it tightly and refrigerate. When you're ready to cook, add 10 to 15 minutes to the baking time since it's going in cold. I've done this for holiday meals when oven space is tight, and it's a lifesaver. If you want to freeze it, assemble but don't bake, wrap the dish well in plastic and foil, and freeze for up to two months. Thaw it overnight in the fridge before baking as directed.
Flavor Variations to Try
If smoked Gouda feels too bold, use half smoked and half regular Gouda for a gentler flavor. I've also swapped the pumpkin for butternut squash or kabocha purée, and it's just as delicious with a slightly sweeter, nuttier taste. A pinch of cinnamon or allspice in the filling adds a cozy warmth that some people love, especially around Thanksgiving. For a heartier version, fold in sautéed mushrooms or crumbled cooked sausage, it makes the dish feel more like a complete meal.
Serving Suggestions
These shells are rich and filling, so I like to serve them with something bright and simple to balance the creaminess. A crisp green salad with a lemony vinaigrette cuts through the richness beautifully. Roasted Brussels sprouts or green beans with garlic are also perfect alongside, adding a little texture and freshness. Don't forget crusty bread to soak up every drop of that brown butter Alfredo.
- Pair with a light, acidic white wine like Pinot Grigio or a dry Riesling to balance the richness.
- Leftovers reheat wonderfully in a covered dish at 350°F with a splash of cream or broth to revive the sauce.
- Garnish individual servings with extra crisped sage and a crack of fresh black pepper for a restaurant worthy finish.
Pin it This dish has become my go-to when I want to impress without stress, and every time I make it, someone asks for the recipe. I hope it brings as much warmth to your table as it has to mine.
Recipe FAQ
- → Can I make these stuffed shells ahead of time?
Yes, you can assemble the dish up to 24 hours in advance. Cover tightly and refrigerate until ready to bake. Add 10–15 minutes to the baking time if baking cold from the refrigerator.
- → Can I freeze pumpkin stuffed shells?
Absolutely. Assemble the stuffed shells in your baking dish but do not bake. Wrap well with plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
- → What can I substitute for smoked Gouda?
For a milder flavor, use half smoked and half regular Gouda. You can also substitute with sharp cheddar, Gruyère, or provolone. The smoked flavor adds depth, but regular aged cheeses work beautifully too.
- → Can I use fresh pumpkin instead of canned?
Yes, homemade pumpkin purée works wonderfully. Roast or steam a sugar pumpkin until tender, then purée until smooth. Drain excess liquid if needed to match the consistency of canned purée.
- → How do I prevent the shells from sticking together before stuffing?
After boiling and draining, rinse the shells under cool water to stop cooking. Lay them in a single layer on a lightly oiled baking sheet or tray. This prevents sticking and makes them easy to fill.
- → Can I lighten this dish?
To reduce richness, substitute half the heavy cream with whole milk or half-and-half in the Alfredo sauce. You can also use part-skim ricotta and reduce the amount of cheese topping slightly while maintaining great flavor.