Description

This comforting and elegant Pumpkin Gouda Stuffed Shells recipe combines al dente jumbo pasta shells filled with a creamy pumpkin, ricotta, and smoked Gouda cheese mixture, baked in a luscious sage-infused brown butter Alfredo sauce. Perfect for autumn or holiday meals, these stuffed shells deliver a rich, nutty flavor with a subtle hint of spice, topped with melted cheese and crispy sage leaves for a gourmet touch.

Ingredients

Scale

Pasta

24 jumbo pasta shells
1 tablespoon kosher salt (for pasta water)

Filling

1 1/2 cups pumpkin purée (canned, unsweetened, or homemade)
1 cup whole milk ricotta cheese
1 1/2 cups smoked Gouda cheese, shredded and firmly packed
1/2 cup finely grated Parmesan cheese
1 large egg
1 tablespoon finely chopped fresh sage (or 1 teaspoon dried sage)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon garlic powder or 1 small clove garlic, very finely minced
3/4 teaspoon kosher salt (or 1/2 teaspoon fine sea salt)
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper or red pepper flakes (optional)
2–3 tablespoons heavy cream or milk (if needed to loosen filling)

Sauce

6 tablespoons unsalted butter
8–10 fresh sage leaves
2 cloves garlic, minced or very finely grated
1 1/2 cups heavy cream
3/4 cup finely grated Parmesan cheese, plus extra for topping
1/4 teaspoon freshly grated nutmeg
1/2–3/4 teaspoon kosher salt, to taste
1/2 teaspoon freshly ground black pepper, to taste
1/4 cup low-sodium vegetable or chicken broth (optional, for thinning sauce)

Toppings and Garnish

3/4 cup smoked Gouda cheese, shredded (for topping)
1/4 cup finely grated Parmesan cheese (for topping)
Extra sage leaves, whole or sliced, for garnish
Freshly ground black pepper, for serving

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and set aside.
Cook Pasta Shells: Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and the jumbo pasta shells. Cook until the shells are just barely al dente, about 1–2 minutes less than the package instructions. Drain and rinse the shells under cool water to stop cooking. Lay the shells on a lightly oiled tray to prevent sticking.
Prepare Pumpkin Filling: In a large bowl, combine the pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, black pepper, and cayenne pepper if using. Stir until the mixture is smooth and well blended. If the filling is too stiff, add 2–3 tablespoons of heavy cream or milk to loosen it. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
Make Brown Butter with Sage: In a medium saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves and cook while swirling the pan, until the butter foams and turns a deep golden brown with nutty aroma and brown specks, about 4–6 minutes. Remove from heat and transfer the sage leaves to paper towels to drain. Reserve some sage leaves for garnish and optionally chop a few to add back into the sauce.
Prepare Alfredo Sauce Base: Return the browned butter to low heat. Add the minced garlic and sauté for 30–60 seconds until fragrant. Stir in the heavy cream and bring the mixture to a gentle simmer over medium-low heat.
Complete Alfredo Sauce: Reduce the heat to low. Gradually whisk in the grated Parmesan cheese, allowing each addition to melt fully before adding more. Season the sauce with freshly grated nutmeg, salt, and black pepper to taste. If the sauce is too thick, whisk in the vegetable or chicken broth a splash at a time until the sauce becomes pourable but still creamy. Keep the sauce warm for assembling.
Layer Sauce in Baking Dish: Spread about 1/2 to 3/4 cup of the Alfredo sauce evenly over the bottom of the prepared baking dish to prevent sticking and add flavor.
Stuff Pasta Shells: Fill each cooked pasta shell with 2–3 tablespoons of the pumpkin cheese filling. Arrange the stuffed shells in a single snug layer, open side up, in the baking dish on top of the sauce layer.
Add Sauce and Toppings: Pour most of the remaining Alfredo sauce evenly over and around the stuffed shells, reserving a small amount to drizzle after baking if desired. Sprinkle the shredded Gouda and grated Parmesan evenly over the top. Scatter the reserved crisped sage leaves over the shells for added aroma and texture.
Bake Covered: Loosely cover the baking dish with foil, making a tent to avoid sticking to the cheese, and bake in the preheated oven for 20 minutes to allow the flavors to meld and the cheese to melt.
Bake Uncovered and Finish: Remove the foil and continue baking uncovered for another 10–15 minutes or until the sauce is bubbling and the top is lightly golden. For a more golden and slightly crispy finish, broil the shells for 1–3 minutes at the end, watching carefully to avoid burning.
Rest and Serve: Let the baked shells rest for 5–10 minutes to set. Drizzle with the reserved Alfredo sauce, garnish with fresh or crispy sage leaves, freshly ground black pepper, and extra grated Parmesan cheese. Serve about 3–4 stuffed shells per person alongside a green salad, roasted vegetables, or crusty bread for a complete meal.

Notes

Cook pasta shells to just before al dente to prevent overcooking during baking.
If the filling feels too thick, adjusting the texture with heavy cream or milk keeps it creamy and easy to spoon into shells.
Brown butter adds a deep, nutty flavor enhanced by the sage; do not rush this step or burn the butter.
The Alfredo sauce thickness can be adjusted with broth to achieve a perfect creamy consistency.
Broiling at the end is optional but adds an attractive golden finish and a slight crispness to the cheese topping.
This dish pairs beautifully with crisp autumn salads, roasted root vegetables, or garlic bread.
For a vegetarian meal, use vegetable broth instead of chicken broth in the sauce.