Pin it As the leaves turn and the air chills, there is nothing quite as inviting as the aroma of brown butter and sage wafting through the kitchen. These Pumpkin & Gouda Stuffed Shells are a masterful Italian-American vegetarian dinner that perfectly captures the essence of fall. Jumbo pasta shells are generously filled with a creamy mixture of pumpkin, smoked Gouda, and whole milk ricotta, then baked to golden perfection in a decadent Alfredo sauce infused with the nutty depth of browned butter.
Pin it The secret to the sauce is the slow browning of the butter. As it foams and develops those toasted specks, it creates a base that elevates a standard Alfredo into something extraordinary. When the heavy cream and Parmesan are whisked in, they melt into a luscious, velvety coating for the shells that tastes like pure comfort.
Ingredients
- Pasta: 24 jumbo pasta shells, 1 tablespoon kosher salt (for pasta water).
- Pumpkin & Gouda Filling: 1 1/2 cups pumpkin purée, 1 cup whole milk ricotta cheese, 1 1/2 cups smoked Gouda cheese (shredded and firmly packed), 1/2 cup finely grated Parmesan cheese, 1 large egg, 1 tablespoon finely chopped fresh sage (or 1 teaspoon dried sage), 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon garlic powder or 1 small clove garlic (very finely minced), 3/4 teaspoon kosher salt (or 1/2 teaspoon fine sea salt), 1/2 teaspoon freshly ground black pepper, pinch of cayenne pepper or red pepper flakes (optional), 2–3 tablespoons heavy cream or milk (if needed to loosen filling).
- Brown Butter & Sage Alfredo Sauce: 6 tablespoons unsalted butter, 8–10 fresh sage leaves, 2 cloves garlic (minced or very finely grated), 1 1/2 cups heavy cream, 3/4 cup finely grated Parmesan cheese (plus extra for topping), 1/4 teaspoon freshly grated nutmeg, 1/2–3/4 teaspoon kosher salt (to taste), 1/2 teaspoon freshly ground black pepper (to taste), 1/4 cup low-sodium vegetable or chicken broth (optional, for thinning sauce).
- Assembly & Topping: 3/4 cup smoked Gouda cheese (shredded for topping), 1/4 cup finely grated Parmesan cheese (for topping), extra sage leaves (whole or sliced, for garnish), freshly ground black pepper (for serving).
Instructions
- 1
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- 2
- Bring a large pot of water to a 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.
- 3
- In a large bowl, mix pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne (if using). Stir until smooth. If very stiff, add 2–3 tablespoons heavy cream or milk, a little at a time, just to loosen. Taste and adjust seasoning. Cover and refrigerate.
- 4
- In a medium saucepan, melt butter over medium heat. Add sage leaves and cook, swirling, until butter foams and browns, 4–6 minutes. The butter should smell nutty and have brown specks. Remove from heat. Lift out sage leaves and drain on paper towels.
- 5
- Return brown butter to low heat. Add garlic and sauté 30–60 seconds until fragrant. Stir in heavy cream. Bring to a gentle simmer over medium-low heat.
- 6
- Reduce heat to low. Gradually whisk in Parmesan, allowing each addition to melt before adding more. Season with nutmeg, salt, and pepper. If the sauce is too thick, whisk in broth, a splash at a time, until pourable but still creamy. Keep warm.
- 7
- Spread about 1/2–3/4 cup Alfredo sauce on the bottom of the prepared baking dish.
- 8
- Fill each shell with 2–3 tablespoons pumpkin filling. Arrange stuffed shells, open side up, in a single snug layer in the dish.
- 9
- 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 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. For more color, broil 1–3 minutes at the end, watching closely.
- 12
- Let rest for 5–10 minutes before serving. Drizzle with reserved Alfredo, garnish with fresh or crisped sage, black pepper, and extra Parmesan.
- 13
- Serve 3–4 shells per person with green salad, roasted vegetables, or crusty bread.
Zusatztipps für die Zubereitung
For convenience, you can assemble the shells up to 24 hours in advance and keep them covered in the refrigerator; just add an extra 10–15 minutes to the baking time if baking straight from the cold. This dish also freezes well: simply assemble but do not bake, wrap the dish tightly, and freeze for up to 2 months. Thaw overnight in the fridge before following the standard baking instructions.
Varianten und Anpassungen
Customize this recipe by substituting the pumpkin purée with butternut squash, kabocha, or sweet potato purée. For those who enjoy warmer spices, a pinch of cinnamon or allspice adds a lovely touch. If you prefer a milder cheese profile, use half smoked and half regular Gouda. To make the meal even heartier, stir in some sautéed mushrooms or cooked crumbled sausage into the pumpkin filling.
Serviervorschläge
A serving of 3–4 shells per person makes for a satisfying main course. To round out the meal, serve these shells alongside a crisp green salad tossed in a light vinaigrette, or a side of roasted autumn vegetables. A loaf of warm, crusty bread is also highly recommended to wipe up any remaining brown butter Alfredo sauce from the plate.
Pin it With its vibrant golden filling and savory sage-infused sauce, this Pumpkin & Gouda Stuffed Shells dish is as beautiful as it is delicious. It’s a wonderful way to celebrate the season with family and friends, offering a comforting yet elevated dining experience that highlights the best of fall flavors.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can assemble the stuffed shells up to 24 hours ahead and refrigerate. If baking cold from the refrigerator, add 10-15 minutes to the baking time.
- → Can I freeze these stuffed shells?
Absolutely. Assemble everything in the baking dish but don't bake. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
- → What can I substitute for smoked Gouda?
Use half smoked and half regular Gouda for a milder flavor. Alternatively, try smoked mozzarella, provolone, or sharp cheddar for different flavor profiles.
- → Can I use fresh pumpkin instead of canned?
Yes, roast or steam peeled, cubed pumpkin until tender, then purée until smooth. Make sure to drain excess moisture so the filling isn't too watery.
- → How do I prevent the sauce from separating?
Keep the heat low when adding the cheese, whisk constantly, and add Parmesan gradually. If the sauce gets too thick, whisk in broth a splash at a time.
- → What sides go well with this dish?
A crisp green salad with vinaigrette balances the richness. Roasted vegetables like Brussels sprouts or broccoli, and crusty garlic bread also complement perfectly.