Pumpkin Gouda Stuffed Shells (Printer-friendly)

Creamy pumpkin and smoked Gouda stuffed shells baked in brown butter sage Alfredo sauce for a cozy fall-inspired dinner.

# What You Need:

→ Pasta

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

→ 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 Parmesan cheese, finely grated
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 - 2-3 tablespoons heavy cream or milk, as needed

→ Brown Butter & Sage Alfredo Sauce

15 - 6 tablespoons unsalted butter
16 - 8-10 fresh sage leaves
17 - 2 cloves garlic, minced
18 - 1.5 cups heavy cream
19 - 0.75 cup Parmesan cheese, finely grated
20 - 0.25 teaspoon freshly grated nutmeg
21 - 0.5-0.75 teaspoon kosher salt
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
25 - 0.25 cup Parmesan cheese, finely grated
26 - Fresh sage leaves for garnish
27 - Freshly ground black pepper for serving

# Steps:

01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of water to boil. Add 1 tablespoon kosher salt and jumbo shells. Cook until just barely al dente, 1-2 minutes less than package directions. Drain and rinse under cool water. Lay shells on a lightly oiled tray to prevent sticking.
03 - In a large bowl, combine pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne. Stir until smooth. If very stiff, add 2-3 tablespoons heavy cream or milk gradually. Taste and adjust seasoning. Cover and refrigerate.
04 - In a medium saucepan, melt butter over medium heat. Add sage leaves and cook while swirling until butter foams and browns, 4-6 minutes. The butter should smell nutty with visible 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 minced garlic and sauté 30-60 seconds until fragrant. Stir in heavy cream and bring to a 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 gradually until pourable but creamy. Keep warm.
07 - Spread 0.5-0.75 cup Alfredo sauce on the bottom of the prepared baking dish.
08 - Fill each shell with 2-3 tablespoons pumpkin filling. Arrange stuffed shells open side up in a single snug layer in the dish.
09 - Pour most of the remaining Alfredo sauce evenly over and around the shells. Reserve a small amount for drizzling after baking if desired.
10 - Top with shredded Gouda and grated Parmesan. Scatter reserved crisped sage leaves over the top.
11 - Cover the dish loosely with foil, tenting to avoid sticking. Bake for 20 minutes. Remove foil and bake 10-15 minutes more until bubbling and lightly golden.
12 - For additional color, broil 1-3 minutes at the end, watching closely. Let rest 5-10 minutes before serving.
13 - Serve 3-4 shells per person. Drizzle with reserved Alfredo sauce, garnish with fresh or crisped sage, black pepper, and extra Parmesan. Serve with green salad, roasted vegetables, or crusty bread.

# Top Tips:

01 -
  • It tastes like fall wrapped in creamy, smoky, nutty comfort with very little hands-on effort.
  • The brown butter and sage make even a weeknight dinner feel like a special occasion.
  • You can assemble it hours (or days) ahead and just pop it in the oven when you're ready.
  • Each shell is a perfectly portioned, golden little package that looks gorgeous on the plate.
02 -
  • Don't overcook the pasta shells or they'll tear when you try to stuff them, I learned this the hard way with a pile of pasta scraps.
  • Brown the butter slowly and watch it closely, it can go from perfect to burnt in seconds and there's no coming back from that.
  • If you're baking straight from the fridge, add 10 to 15 minutes to the covered baking time so the filling heats all the way through.
  • Reserve a little Alfredo before pouring it all in, you'll want it for drizzling at the end when the shells look dry.
03 -
  • Use a small spoon or cookie scoop to fill the shells neatly and quickly without making a mess all over the counter.
  • Taste your filling before stuffing, it should be well-seasoned and a little bold since baking mellows the flavors.
  • Keep the brown butter warm while you build the sauce so it doesn't seize up when you add the cream.
  • If your Alfredo looks too thick, whisk in vegetable or chicken broth a tablespoon at a time until it's pourable but still clings to a spoon.
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