Pumpkin Gouda Stuffed Shells (Printable)

Creamy pumpkin and smoked Gouda shells baked in brown butter sage Alfredo sauce for the ultimate fall comfort.

# What Goes In:

→ Pasta

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

→ Pumpkin & Gouda Filling

03 - 1.5 cups pumpkin purée, canned 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 - 2-3 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 finely grated Parmesan cheese
20 - 0.25 teaspoon freshly grated nutmeg
21 - 0.5-0.75 teaspoon kosher salt to taste
22 - 0.5 teaspoon freshly ground black pepper
23 - 0.25 cup low-sodium vegetable broth, optional

→ Assembly & Topping

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

# How to Make It:

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 until just barely al dente, 1-2 minutes less than package directions. 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 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.
04 - In medium saucepan, melt butter over medium heat. Add sage leaves and cook, swirling, until butter foams and browns, 4-6 minutes. Butter should smell nutty and have brown specks. Remove from heat. Lift out sage leaves and drain on paper towels for garnish.
05 - Return brown butter to low heat. Add garlic and sauté 30-60 seconds until fragrant. Stir in heavy cream. Bring to 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, a splash at a time, until pourable but still creamy. Keep warm.
07 - Spread 0.5-0.75 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 dish.
09 - Pour most of remaining Alfredo sauce evenly over and around shells. Reserve small amount for drizzling after baking.
10 - Top with shredded Gouda and grated Parmesan. Scatter reserved crisped sage over top.
11 - Cover dish loosely with foil, tenting to avoid sticking. Bake for 20 minutes.
12 - Remove foil and bake 10-15 minutes more, until bubbling and lightly golden. For more color, broil 1-3 minutes at end, watching closely.
13 - Let rest 5-10 minutes before serving. Drizzle with reserved Alfredo, 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 Advice:

01 -
  • The brown butter sage Alfredo is so aromatic and luscious, you'll want to bottle it and drizzle it on everything.
  • Smoked Gouda adds a deep, unexpected richness that makes this feel like a special occasion dish without any fuss.
  • You can assemble the whole thing a day ahead and just pop it in the oven when guests arrive.
  • Each shell is like a little edible gift, creamy and golden and ridiculously satisfying.
02 -
  • Don't overcook the shells, they need to be firm enough to handle stuffing and they'll finish cooking in the oven.
  • Brown butter can go from nutty to burnt in seconds, so watch it closely and pull it off the heat as soon as you see brown flecks and smell that toasted aroma.
  • If your filling is too thick, it won't pipe or spoon smoothly, a splash of cream makes all the difference.
  • Tent the foil when you cover the dish or the cheese will stick to it and you'll lose that beautiful top layer.
03 -
  • Lay the cooked shells on a lightly oiled tray or parchment immediately after draining so they don't stick together or to each other.
  • Use a small spoon or a piping bag to fill the shells neatly, it's faster and less messy than trying to stuff them with your hands.
  • Taste your filling before you start stuffing, it's your last chance to adjust salt, pepper, or nutmeg.
  • If the Alfredo thickens too much while sitting, whisk in a tablespoon of broth or cream to bring it back to life.
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