Pumpkin and Gouda Stuffed Shells
A cozy fall twist on classic pasta shells — filled with pumpkin, ricotta, and smoky gouda, all topped with a decadent brown butter sage alfredo sauce. Impressively elegant, deceptively simple.
Equipment
- Large Pot For boiling pasta
- 9x13 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 9x13 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
Cook shells al dente — they’ll finish in the oven. Make sauce just before assembling for best texture. Can be assembled ahead and baked later. Leftovers reheat beautifully. Crispy sage garnish elevates presentation.