Pumpkin Gouda Stuffed Shells (Printable)

Creamy pumpkin and smoked Gouda filled shells baked in luscious brown butter sage Alfredo sauce

# What You’ll Need:

→ 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 or homemade
04 - 1 cup whole milk ricotta cheese
05 - 1.5 cups smoked Gouda cheese, shredded and firmly packed
06 - 0.5 cup finely grated Parmesan cheese
07 - 1 large egg
08 - 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried sage
09 - 0.5 teaspoon freshly grated nutmeg
10 - 0.5 teaspoon garlic powder or 1 small clove garlic, very finely minced
11 - 0.75 teaspoon kosher salt or 0.5 teaspoon fine sea salt
12 - 0.5 teaspoon freshly ground black pepper
13 - Pinch cayenne pepper or red pepper flakes, optional
14 - 2 to 3 tablespoons heavy cream or milk if needed to loosen filling

→ Brown Butter & Sage Alfredo Sauce

15 - 6 tablespoons unsalted butter
16 - 8 to 10 fresh sage leaves
17 - 2 cloves garlic, minced or very finely grated
18 - 1.5 cups heavy cream
19 - 0.75 cup finely grated Parmesan cheese, plus extra for topping
20 - 0.25 teaspoon freshly grated nutmeg
21 - 0.5 to 0.75 teaspoon kosher salt to taste
22 - 0.5 teaspoon freshly ground black pepper to taste
23 - 0.25 cup low-sodium vegetable or chicken broth, optional for thinning sauce

→ Assembly & Topping

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

# How To Make:

01 - Preheat oven to 375°F. 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 to 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 if using. Stir until smooth. If very stiff, add 2 to 3 tablespoons heavy cream or milk gradually to loosen. 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 to 6 minutes. The butter should smell nutty and display brown specks. Remove from heat. Lift out sage leaves and drain on paper towels, reserving for garnish or finely chopping a few to add back into sauce.
05 - Return brown butter to low heat. Add garlic and sauté 30 to 60 seconds until fragrant. Stir in heavy cream. 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 the sauce is too thick, whisk in broth a splash at a time until pourable but still creamy. Keep warm.
07 - Spread approximately 0.5 to 0.75 cup Alfredo sauce on the bottom of the prepared baking dish.
08 - Fill each shell with 2 to 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, whole or chopped, over the top.
11 - Cover the dish loosely with foil, tenting to avoid sticking. Bake for 20 minutes.
12 - Remove foil and bake 10 to 15 minutes more until bubbling and lightly golden. For more color, broil 1 to 3 minutes at the end, watching closely.
13 - Let rest for 5 to 10 minutes before serving. Drizzle with reserved Alfredo, garnish with fresh or crisped sage, black pepper, and extra Parmesan. Serve 3 to 4 shells per person with green salad, roasted vegetables, or crusty bread.

# Top Tips:

01 -
  • The smoked Gouda adds a deep, almost bacon-like richness that makes pumpkin taste grown-up and exciting instead of sweet.
  • Brown butter and crisped sage turn a simple Alfredo into something that smells like a holiday and tastes like comfort.
  • It looks fancy enough for guests but comes together with ingredients you can find at any grocery store.
  • You can assemble it a day ahead and just slide it into the oven when you're ready, which saves your sanity on busy nights.
02 -
  • Don't skip the step of rinsing and laying out the shells after boiling, I once left them in the colander and they stuck together so badly I had to throw half of them out.
  • Watch the butter closely when it's browning, it can go from nutty to burnt in seconds, and burnt butter tastes bitter and ruins the whole sauce.
  • If your filling seems too thick to spoon easily, add cream a tablespoon at a time, it should be soft and spreadable, not stiff like frosting.
  • Let the dish rest after baking or the sauce will run everywhere when you try to serve it, patience here makes all the difference.
03 -
  • Grate your own Parmesan and Gouda instead of buying pre-shredded, it melts smoother and tastes so much better.
  • If the Alfredo sauce gets too thick while it sits, whisk in a splash of warm broth or pasta water to bring it back to life.
  • For extra crispy sage, fry a few extra leaves in the brown butter and use them as garnish, they add a beautiful crunch and look gorgeous on the plate.
  • Taste your filling before you stuff the shells, it should be well-seasoned and slightly salty since the pasta will dilute the flavor a bit.
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