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.
This recipe quickly became a family favorite at our holiday table, loved for its unique blend of pumpkin and cheese that feels both indulgent and homey.
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 Sharing these stuffed shells has become a cherished tradition that brings our family together every autumn evening.
Serving Suggestions
Pair with a crisp green salad and a dry white wine such as Sauvignon Blanc for a complete meal.
Substitutions
Substitute Gruyère or Fontina cheese in place of Gouda for a different but delicious flavor profile.
Storage Tips
Assemble up to 1 day in advance and refrigerate. Bake just before serving to enjoy the freshest flavors.
Save This recipe is both comforting and elegant, perfect for cozy family dinners or festive gatherings alike.
Recipe FAQ
- → How do I prevent the pasta shells from tearing when filling?
Cook shells al dente and cool slightly before filling to maintain their shape and avoid tearing.
- → Can I prepare the stuffed shells ahead of time?
Yes, assemble the shells up to one day in advance, refrigerate, and bake just before serving for best results.
- → What can I use instead of smoked Gouda?
Gruyère or Fontina cheeses make excellent substitutes, offering similar meltability and flavor depth.
- → How is the brown butter sage Alfredo sauce made?
Melt butter until golden and nutty, then add cream, Parmesan, salt, and pepper, simmering until thickened with fresh sage flavor.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and features cheeses and pumpkin for a hearty vegetarian option.
- → What side dishes pair well with this entree?
A crisp green salad and a dry white wine like Sauvignon Blanc complement the creamy, rich flavors beautifully.