There is something magical about the smell of sage on a crisp autumn evening. You will love how these pumpkin stuffed shells make your kitchen feel so warm. This dish is the ultimate comfort food for a chilly night.
It delivers a creamy, savory bite that feels like a special treat. You get a restaurant-quality meal right in your own home. It is perfect for sharing with the people you love most.
Why This Recipe Is a Winner
This recipe is a winner because it uses simple canned pumpkin. You can create a gourmet flavor without spending hours in the kitchen. It is a fantastic choice for busy fall weeknights or a Sunday dinner.
The aged Gouda adds a unique, smoky sweetness that kids really enjoy. The brown butter provides a rich, nutty finish that tastes like autumn. Your holiday guests will definitely ask you for this recipe.
Simple Cooking Steps
Making these shells is much easier than you might think. You just boil the pasta and mix the creamy filling. The sauce comes together quickly in one simple saucepan.
Even if you are a beginner, you can master this method. You will feel so proud when you fry those crispy sage leaves. It is a doable way to make something truly impressive.
Ingredients You’ll Need
Most of these items are pantry staples you might already have on hand.
- 12 oz jumbo pasta shells
- 15 oz canned pumpkin puree
- 15 oz whole milk ricotta cheese
- 2 cups shredded aged Gouda cheese, divided
- 1 large egg, lightly beaten
- 0.5 cup grated Parmesan cheese, divided
- 0.25 tsp ground nutmeg
- 0.5 cup unsalted butter
- 20 fresh sage leaves
- 2 cups heavy cream
- 2 cloves garlic, minced
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Cook jumbo pasta shells in a large pot of boiling salted water until al dente; drain and set aside to cool.
- In a medium mixing bowl, combine the pumpkin puree, ricotta cheese, 1 cup of shredded Gouda, the egg, 0.25 cup of Parmesan, nutmeg, salt, and pepper.
- In a medium saucepan over medium heat, melt the butter and cook until it begins to brown and smells nutty, approximately 5-7 minutes.
- Add the fresh sage leaves to the brown butter and fry for 1 minute until crisp; remove the sage leaves with a slotted spoon and set aside.
- Add the minced garlic to the brown butter and cook for 30 seconds, then slowly whisk in the heavy cream.
- Simmer the sauce over medium-low heat for 5 minutes until thickened, then stir in the remaining 0.25 cup of Parmesan cheese.
- Spread 0.5 cup of the prepared sauce onto the bottom of the baking dish.
- Stuff each cooked shell with approximately 2 tablespoons of the pumpkin mixture and arrange them in the baking dish.
- Pour the remaining alfredo sauce over the stuffed shells and sprinkle with the remaining 1 cup of Gouda.
- Bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbling.
- Garnish with the fried sage leaves before serving.
Best Ways to Enjoy It
Serve these pumpkin stuffed shells while they are hot and bubbly. A simple green salad on the side balances the creamy sauce perfectly. You could also add some warm crusty bread for dipping.
Set the table, light a candle, and enjoy a cozy evening. This meal pairs beautifully with a glass of cold apple cider. It is the best way to celebrate the season with family.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to three days. To reheat, place them in a 350°F oven for 10 minutes. Add a splash of milk if the sauce seems too thick. You can also freeze the unbaked dish for a busy night.
Recipe Tips
- Don’t skip the step of frying the fresh sage leaves.
- Watch the butter closely so it does not burn or turn bitter.
- Use canned pumpkin puree, not the sweetened pumpkin pie filling.
- Cook the shells for one minute less than the package says.
- Double the batch if you are hosting a holiday dinner.
- Grate your own Gouda for the smoothest melting texture.
- Gently pat the cooked shells dry before you start stuffing them.
Ways to Switch It Up
- Use gluten-free pasta shells to make this meal allergy-friendly.
- Swap the Gouda for sharp white cheddar for a bolder taste.
- Add cooked Italian sausage to the filling for extra protein.
- Try butternut squash puree if you want a milder flavor.
Common Questions
Can I make this dish ahead of time?
Yes, you can assemble the shells the night before. Keep them covered in the fridge until you are ready to bake. This is a great time-saving tip for holiday entertaining.
What if I cannot find jumbo shells?
You can use large manicotti tubes as an easy substitute. Simply pipe the filling inside using a spoon or a bag. The creamy pumpkin flavor will still be just as delicious.
Will my kids like the sage flavor?
Most kids enjoy the crispy texture of the fried sage leaves. If they are picky, you can crumble the sage into the sauce. The mild sweetness of the pumpkin usually wins them over.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every creamy bite warm you up. Happy cooking!
— Lidia
Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
Ingredients
- 12 oz jumbo pasta shells
- 15 oz canned pumpkin puree
- 15 oz whole milk ricotta cheese
- 2 cups shredded aged Gouda cheese, divided
- 1 large egg , lightly beaten
- 0.5 cup grated Parmesan cheese, divided
- 0.25 tsp ground nutmeg
- 0.5 cup unsalted butter
- 20 fresh sage leaves
- 2 cups heavy cream
- 2 cloves garlic , minced
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Cook jumbo pasta shells in a large pot of boiling salted water until al dente; drain and set aside to cool.
- In a medium mixing bowl, combine the pumpkin puree, ricotta cheese, 1 cup of shredded Gouda, the egg, 0.25 cup of Parmesan, nutmeg, salt, and pepper.
- In a medium saucepan over medium heat, melt the butter and cook until it begins to brown and smells nutty, approximately 5-7 minutes.
- Add the fresh sage leaves to the brown butter and fry for 1 minute until crisp; remove the sage leaves with a slotted spoon and set aside.
- Add the minced garlic to the brown butter and cook for 30 seconds, then slowly whisk in the heavy cream.
- Simmer the sauce over medium-low heat for 5 minutes until thickened, then stir in the remaining 0.25 cup of Parmesan cheese.
- Spread 0.5 cup of the prepared sauce onto the bottom of the baking dish.
- Stuff each cooked shell with approximately 2 tablespoons of the pumpkin mixture and arrange them in the baking dish.
- Pour the remaining alfredo sauce over the stuffed shells and sprinkle with the remaining 1 cup of Gouda.
- Bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbling.
- Garnish with the fried sage leaves before serving.
