Look, I need to be honest with you about pumpkin and gouda stuffed shells – this is the dish you make when you want people to think you’re a culinary genius but you actually just stuffed some pasta and poured sauce on it. I made this last October for a dinner party and three people asked for the recipe assuming it was some complicated technique. Nope, just ricotta mixed with pumpkin, stuffed in shells, covered in sauce. That’s it.
The brown butter sage alfredo sounds intimidating but it’s literally butter, sage, cream, and cheese. You brown butter (takes 5 minutes), add cream and parmesan, done. The pumpkin-gouda filling is even easier – mix everything in a bowl, stuff it in cooked shells, bake. If you can make lasagna, you can make this. If you can’t make lasagna, you can still make this because it’s actually easier.
Best part? It tastes like fall in pasta form. Sweet pumpkin, nutty gouda, earthy sage, rich cream sauce. Every bite tastes expensive and seasonal without actually being difficult or expensive to make.
Why This Beats Regular Stuffed Shells
Regular stuffed shells with marinara are fine but they’re also what everyone makes. These pumpkin gouda shells bring fall flavors to pasta in a way that feels special without being weird. You’re not putting pumpkin where it doesn’t belong – ricotta and pumpkin actually work really well together, and the gouda adds this sharp, nutty element that makes everything interesting.
I made these for my family’s Thanksgiving dinner as a first course and my normally critical grandmother asked if I’d been taking cooking classes. No grandma, I just followed instructions and used good ingredients. Sometimes that’s all it takes. She ate two servings and took leftovers home, which from her is basically a marriage proposal.
Here’s why you need this dish:
- Looks and tastes way fancier than the effort required
- The brown butter sage sauce elevates everything
- Pumpkin and cheese together is underrated perfection
- Makes enough to feed a crowd or freeze half
- Actually tastes like fall, not artificial pumpkin flavoring
- Vegetarian but nobody misses the meat
Plus this works for people who claim they don’t like pumpkin in savory dishes. The pumpkin is subtle here, adding creaminess and sweetness without being overwhelming. My friend who “only likes pumpkin in pie” tried this and immediately admitted she was wrong about savory pumpkin :/
What You Need for Pumpkin Gouda Stuffed Shells
For the Pasta
- Jumbo pasta shells (12 oz box – makes about 20-24 shells)
- Salt (for pasta water)
- Olive oil (drizzle in water to prevent sticking)
Critical tip: Cook shells 2 minutes less than package directions. They finish cooking in the oven and you don’t want them falling apart when you stuff them.
For the Pumpkin Gouda Filling
Main Components:
- Ricotta cheese (15 oz – whole milk ricotta tastes better)
- Pumpkin puree (1 cup – NOT pumpkin pie filling)
- Smoked gouda (1½ cups shredded – the smokiness is key)
- Parmesan (½ cup grated)
- Egg (1 large – binds everything together)
Seasonings:
- Fresh sage (2 tablespoons chopped – or 2 teaspoons dried)
- Garlic powder (1 teaspoon)
- Nutmeg (¼ teaspoon – just a hint)
- Salt (1 teaspoon)
- Black pepper (½ teaspoon)
Why these ingredients work: The pumpkin adds moisture and sweetness. Smoked gouda brings depth and nuttiness. Ricotta keeps it creamy. The egg prevents the filling from getting watery during baking.
Substitutions that work:
- Regular gouda if you can’t find smoked
- Sweet potato puree instead of pumpkin
- Gruyere instead of gouda for different flavor profile
- Cottage cheese blended smooth instead of ricotta
For the Brown Butter Sage Alfredo
Base:
- Unsalted butter (6 tablespoons)
- Fresh sage leaves (15-20 leaves)
- Heavy cream (2 cups)
- Parmesan cheese (1½ cups freshly grated)
- Garlic (3 cloves minced)
Seasonings:
- Salt (½ teaspoon)
- Black pepper (¼ teaspoon)
- Nutmeg (pinch)
Why brown butter matters: Regular butter is fine. Brown butter is transcendent. Those 5 extra minutes of browning create nutty, caramelized flavor that makes this sauce special instead of just good.
Equipment You Actually Need
- Large pot for boiling pasta
- 9×13 baking dish
- Large mixing bowl for filling
- Skillet for brown butter sauce
- Spoon for stuffing shells
- Aluminum foil for baking
How to Make This Fall Pasta Masterpiece
Step 1: Cook the Shells
Bring large pot of salted water to boil. Add shells and cook for 8-10 minutes until al dente but still firm. They should be slightly underdone.
Drain and rinse with cold water to stop cooking. Lay them out on a baking sheet so they don’t stick together while you make the filling.
Pro tip: Cook a few extra shells because some always tear or break. Better to have backups than come up short.
Step 2: Make the Pumpkin Gouda Filling
Mix ricotta, pumpkin puree, shredded gouda, parmesan, egg, sage, garlic powder, nutmeg, salt and pepper in a large bowl. Stir until completely combined and smooth.
Taste the filling and adjust seasoning. It should taste slightly more seasoned than you think it needs – baking mellows flavors.
The filling will be thick and creamy, not runny. If it seems too loose, add more grated parmesan.
Step 3: Make the Brown Butter Sage Alfredo
Melt butter in a large skillet over medium heat. Add sage leaves and cook, swirling pan frequently, until butter turns golden brown and smells nutty – about 5 minutes. Watch carefully, it goes from perfect to burnt fast.
Remove sage leaves and set aside for garnish. Add minced garlic to the brown butter and cook for 30 seconds until fragrant.
Pour in heavy cream and bring to a simmer. Let it bubble gently for 3-4 minutes to thicken slightly. Remove from heat and stir in parmesan cheese until melted and smooth.
Add salt, pepper, and nutmeg. The sauce should be creamy and coat the back of a spoon. If too thick, thin with a splash of pasta water or cream.
Step 4: Stuff Those Shells
Preheat oven to 375°F. Spread about 1 cup of the sage alfredo sauce in the bottom of your 9×13 baking dish – this prevents sticking.
Use a spoon to stuff each shell with the pumpkin gouda mixture. Pack them generously – about 2-3 tablespoons per shell. Arrange stuffed shells in the dish seam-side up.
You should fit about 20-24 shells in a 9×13 pan. Pack them snugly but not so tight they’re squished.
Step 5: Add Sauce and Bake
Pour remaining brown butter sage alfredo over the stuffed shells. Make sure every shell gets some sauce – use a spoon to drizzle it evenly if needed.
Sprinkle extra shredded gouda or parmesan on top if you want a cheesy crust. Cover dish tightly with aluminum foil.
Bake covered for 25 minutes. Remove foil and bake another 10-15 minutes until sauce is bubbling and tops are lightly golden.
Let rest for 5 minutes before serving – this helps the sauce thicken and shells set.
Step 6: Garnish and Serve
Top with those reserved crispy sage leaves from making the sauce. Add extra grated parmesan and a crack of black pepper.
These pumpkin and gouda stuffed shells are rich, so serve 3-4 shells per person as a main course with a simple salad. Or serve 2 shells per person as a fancy appetizer course.
Leftovers reheat beautifully – microwave individual portions or reheat covered in 350°F oven for 20 minutes.
Creative Variations Worth Trying
Butternut Squash Shells
Replace pumpkin with roasted butternut squash puree. Slightly sweeter and more complex flavor. Everything else stays the same.
Kale and Pumpkin Shells
Add 1 cup chopped sautéed kale to the filling. Adds color, nutrition, and earthy flavor. Makes you feel slightly less guilty about all the cheese.
Sausage Pumpkin Shells
Brown ½ lb Italian sausage and mix into filling. No longer vegetarian but adds savory depth and protein. My meat-eating friends prefer this version.
Fontina Pumpkin Shells
Replace gouda with fontina cheese. Different flavor profile – creamier, less smoky, more mild. Works if you can’t find good smoked gouda.
Vegan Pumpkin Shells
Use cashew cream instead of ricotta, nutritional yeast instead of cheese, coconut cream for sauce. Different texture but still tasty for vegan friends.
Spicy Pumpkin Shells
Add red pepper flakes to filling and sauce. A little heat plays surprisingly well with sweet pumpkin. Not traditional fall flavors but genuinely good.
Pumpkin and Gouda Stuffed Shells
Equipment
- Large Pot For boiling pasta
- 9×13 baking dish
- Large mixing bowl
- Skillet For making brown butter sauce
- Spoon To stuff pasta shells
- Aluminum foil For baking
Ingredients
- 12 oz jumbo pasta shells
- 1 tablespoon salt (for pasta water)
- 1 tablespoon olive oil
- 15 oz ricotta cheese
- 1 cup pumpkin puree
- 1½ cups shredded smoked gouda
- ½ cup grated parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh sage (or 2 tsp dried)
- 1 teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 tablespoons unsalted butter
- 15–20 fresh sage leaves
- 2 cups heavy cream
- 1½ cups freshly grated parmesan cheese
- 3 cloves garlic, minced
- ½ teaspoon salt (for sauce)
- ¼ teaspoon black pepper (for sauce)
- pinch nutmeg (for sauce)
Instructions
- Boil salted water. Cook shells for 8–10 minutes until al dente. Drain and rinse with cold water. Lay on a tray with olive oil to prevent sticking.
- In a large bowl, mix ricotta, pumpkin puree, gouda, parmesan, egg, sage, garlic powder, nutmeg, salt and pepper until smooth and combined.
- In a skillet, melt butter over medium heat. Add sage leaves and cook 5 minutes until butter is golden. Remove leaves. Add garlic, then cream. Simmer 3–4 minutes. Stir in parmesan, salt, pepper, and nutmeg. Remove from heat.
- Preheat oven to 375°F. Spread 1 cup sauce in bottom of 9×13 pan. Stuff each shell with 2–3 tbsp filling and place seam-side up in pan.
- Pour remaining sauce over shells. Sprinkle extra cheese if desired. Cover with foil and bake 25 minutes. Uncover and bake 10–15 more until bubbly and golden.
- Garnish with reserved crispy sage, extra parmesan, and black pepper. Let rest 5 minutes. Serve 3–4 shells per person as main or 2 as appetizer.
Notes
Nutrition
Frequently Asked Questions
My shells keep breaking when I stuff them – what am I doing wrong?
You probably overcooked them. They should be al dente, almost undercooked. Also handle them gently and make sure they’re fully cooled before stuffing. Warm shells are more fragile.
The filling is too runny – how do I fix it?
Add more grated parmesan or breadcrumbs to thicken it. Make sure you’re using pumpkin puree not pumpkin pie filling which has added moisture. Drain ricotta if it seems watery.
Can I make these pumpkin stuffed shells ahead of time?
Yes. Assemble completely but don’t bake. Cover tightly and refrigerate up to 24 hours. Add 10 minutes to baking time since it’s starting cold. Or freeze unbaked for up to 3 months.
My brown butter burned – can I save it?
No. Start over. Burnt butter tastes bitter and ruins the sauce. Watch it carefully and pull it off heat as soon as it smells nutty and turns golden brown.
The sauce is too thick after baking – is this normal?
Alfredo thickens as it bakes and cools. If too thick when serving, stir in a splash of cream or pasta water to loosen it. Reheat gently if needed.
Can I use jarred alfredo sauce instead of homemade?
You can, but you’ll lose that special brown butter sage flavor that makes this dish incredible. If you must use jarred, at least brown some butter and sage separately to drizzle on top.
