Pumpkin Gouda Stuffed Shells (Printable)

Jumbo shells stuffed with pumpkin, smoked Gouda, and ricotta in brown butter sage Alfredo sauce for a cozy fall dinner.

# What You Need:

→ Pasta

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

→ Pumpkin & 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 - Pinch cayenne pepper, optional
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, plus extra for topping
20 - 0.25 teaspoon freshly grated nutmeg
21 - 0.5 to 0.75 teaspoon kosher salt, to taste
22 - 0.5 teaspoon freshly ground black pepper
23 - 0.25 cup low-sodium vegetable or chicken broth, optional

→ Assembly & Topping

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

# How-To Steps:

01 - Preheat oven to 375°F. 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 1-2 minutes less than package directions until just barely al dente. Drain and rinse under cool water. Lay shells on lightly oiled tray to prevent sticking.
03 - In large bowl, combine pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne if using. Stir until smooth. If mixture is very stiff, add 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, 4-6 minutes. Butter should smell nutty with brown specks visible. 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 30-60 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 cheese, allowing each addition to melt before adding more. Season with nutmeg, salt, and pepper. If sauce is too thick, whisk in broth splash by splash 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 2-3 tablespoons pumpkin filling. Arrange stuffed shells open side up in single snug layer in baking dish.
09 - Pour most of remaining Alfredo sauce evenly over and around shells, reserving small amount for drizzling after baking if desired. Top with shredded Gouda and grated Parmesan. Scatter reserved crisped sage over top.
10 - Cover baking dish loosely with foil, tenting to avoid sticking. Bake 20 minutes.
11 - Remove foil and bake 10-15 minutes more until bubbling and lightly golden. For additional color, broil 1-3 minutes at end, watching closely to prevent burning.
12 - Let rest 5-10 minutes before serving. Drizzle with reserved Alfredo sauce. Garnish with fresh or crisped sage, black pepper, and extra Parmesan. Serve 3-4 shells per person with green salad, roasted vegetables, or crusty bread.

# Expert Tips:

01 -
  • The smoked Gouda adds a rich, slightly smoky depth that makes every bite feel special and unexpected.
  • Brown butter and crisped sage transform a simple Alfredo into something you'll crave all season long.
  • It looks stunning on the table, like you spent all day cooking, but it comes together in under two hours.
  • The creamy pumpkin filling is perfectly balanced with nutmeg and garlic, never too sweet or heavy.
02 -
  • Don't skip the cooling and draining step for the cooked shells, wet shells make the filling watery and the dish soupy.
  • Brown the butter slowly and watch it carefully, it goes from golden to burnt in seconds and there's no coming back.
  • If the Alfredo sauce is too thick after adding the Parmesan, whisk in a splash of broth or pasta water to loosen it without losing richness.
  • Let the dish rest after baking, cutting into it too soon means the sauce runs everywhere and the shells fall apart.
03 -
  • Use a small spoon or a piping bag to fill the shells neatly, it keeps your hands clean and prevents overfilling.
  • Taste the filling before stuffing, adjusting salt and spice now saves you from a bland or underseasoned dish later.
  • Reserve a few spoonfuls of Alfredo sauce to drizzle over the top just before serving, it makes the dish look and taste freshly made.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of cold cream off the heat and it will come back together.
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