Save 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.
I distinctly remember the first time I served these stuffed shells during a chilly fall evening and how they quickly became a beloved family favorite.
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
- Preheat Oven
- Preheat oven to 350°F (175°C). Grease a medium baking dish.
- Cook Pasta
- Cook jumbo pasta shells in salted boiling water until al dente. Drain and let cool slightly.
- Prepare Filling
- In a medium bowl, combine pumpkin puree, ricotta cheese, 1 cup smoked Gouda, chopped sage, salt, and pepper. Mix until smooth.
- Fill Shells
- Fill each shell generously with the pumpkin mixture and arrange them in the prepared baking dish.
- Make Sauce
- In a saucepan over medium heat, melt butter until it foams and turns golden brown with a nutty aroma (about 3 to 4 minutes). Immediately stir in heavy cream, Parmesan cheese, salt, and pepper. Simmer for 2 to 3 minutes, stirring until thickened. Remove from heat.
- Assemble
- Pour half of the Alfredo sauce evenly over the stuffed shells. Sprinkle the reserved ½ cup smoked Gouda on top.
- Bake
- Bake for 25 to 30 minutes, until bubbly and golden.
- Serve
- Warm the reserved sauce and drizzle over the shells just before serving. Garnish with extra sage if desired.
Save This recipe always brings our family together around the dinner table especially on cool autumn evenings filled with laughter and warmth.
Notes
For a smoky flavor, use smoked paprika in the filling. Substitute Gruyère or Fontina for Gouda if desired. 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 This dish is the perfect final touch to your autumn menu guaranteed to impress with its creamy texture and savory flavors.
Recipe FAQ
- → What type of pasta is best for this dish?
Jumbo pasta shells work best as they hold the creamy filling well and bake evenly with the sauce.
- → Can I substitute smoked Gouda with another cheese?
Yes, Gruyère or Fontina are great alternatives that offer a similar melt and flavor profile.
- → How do you make the brown butter sauce?
Brown unsalted butter over medium heat until fragrant and golden, then stir in heavy cream, Parmesan, and seasonings to form the sauce.
- → Is it possible to prepare this dish in advance?
You can assemble the stuffed shells up to one day ahead, refrigerate, and bake just before serving for convenience.
- → What herbs complement the flavors in this dish?
Fresh sage is key for a warm, earthy aroma that enhances both the filling and the brown butter sauce.