Save to Pinterest 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 family favorite for its rich flavors and easy preparation, especially during the cooler months.
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 to Pinterest Serving this dish brings everyone together around the table creating warm family memories every time.
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 to Pinterest This dish is sure to impress with its creamy texture and savory flavors perfect for any occasion.
Answers to Recipe Questions
- → What kind of pumpkin puree is best to use?
Use canned pumpkin puree for smooth consistency and ease. Avoid pumpkin pie filling, as it contains added spices and sugar.
- → Can I prepare the stuffed shells in advance?
Yes, assemble the shells and refrigerate up to one day before baking. Bake just before serving for best texture.
- → How do I achieve the brown butter flavor in the sauce?
Cook butter over medium heat until it foams and turns a golden brown with a nutty aroma, then combine with cream and cheese to finish the sauce.
- → What can I substitute if I don’t have smoked Gouda?
Gruyère or Fontina cheeses work well as alternatives to smoked Gouda, offering mild and creamy textures.
- → How should I serve these pumpkin-filled shells?
Serve warm with a drizzle of reserved sauce, garnished with fresh sage. Pair with a crisp green salad and a light white wine for balance.