Save to Pinterest Luxurious jumbo pasta shells filled with a creamy pumpkin and smoked Gouda blend, baked with a rich brown butter and sage Alfredo sauce. The ultimate autumn comfort dish for festive gatherings or cozy dinners.
This recipe combines seasonal flavors with creamy textures that my family and I adore every fall.
Ingredients
- Pasta: 12 jumbo pasta shells
- Filling: 1 cup canned pumpkin puree, 1 cup ricotta cheese, 1 cup smoked Gouda cheese, shredded (plus ½ cup for topping), 2 tbsp fresh sage, finely chopped, Salt and pepper, to taste
- Brown Butter & Sage Alfredo Sauce: 4 tbsp unsalted butter, 1 cup heavy cream, ½ cup grated Parmesan cheese, Salt and pepper, to taste
Instructions
- Step 1:
- Preheat oven to 350°F (175°C) Grease a medium baking dish.
- Step 2:
- Cook jumbo pasta shells in salted boiling water until al dente Drain and let cool slightly.
- Step 3:
- In a medium bowl, combine pumpkin puree, ricotta cheese, 1 cup smoked Gouda, chopped sage, salt, and pepper Mix until smooth.
- Step 4:
- Fill each shell generously with the pumpkin mixture and arrange them in the prepared baking dish.
- Step 5:
- In a saucepan over medium heat, melt butter until it foams and turns golden brown with a nutty aroma (about 3–4 minutes) Immediately stir in heavy cream, Parmesan cheese, salt, and pepper Simmer for 2–3 minutes, stirring until thickened Remove from heat.
- Step 6:
- Pour half of the Alfredo sauce evenly over the stuffed shells Sprinkle the reserved ½ cup smoked Gouda on top.
- Step 7:
- Bake for 25–30 minutes, until bubbly and golden.
- Step 8:
- Warm the reserved sauce and drizzle over the shells just before serving Garnish with extra sage if desired.
Save to Pinterest This recipe always brings smiles when shared around the dinner table with family.
Notes
Serve with a crisp green salad and dry white wine such as Sauvignon Blanc. Make ahead: Assemble up to 1 day in advance, refrigerate, and bake just before serving.
Required Tools
Large pot, Colander, Mixing bowl, Medium saucepan, Baking dish, Spoon or piping bag (for filling shells)
Allergen Information
Contains Wheat (pasta), Milk/Dairy (ricotta, Gouda, Parmesan, cream, butter) May contain traces of eggs (depending on pasta used) Always verify ingredient labels if allergies are a concern.
Save to Pinterest This dish is perfect for fall entertaining and can be customized with different cheeses to suit your taste.
Recipe Questions & Answers
- → Can I prepare the filling ahead of time?
Yes, the pumpkin and cheese filling can be prepared up to one day in advance and refrigerated until ready to assemble.
- → What type of pasta shells work best?
Jumbo pasta shells are ideal as they hold the filling well and bake evenly.
- → How do I achieve the perfect brown butter sauce?
Cook unsalted butter over medium heat until it foams and turns a golden brown color, releasing a nutty aroma, then blend with cream and Parmesan for richness.
- → Are there good cheese substitutes for Gouda?
Gruyère or Fontina can be used as alternatives to smoked Gouda for similar texture and flavor nuances.
- → What side dishes complement the shells?
A crisp green salad and a dry white wine like Sauvignon Blanc pair well with the rich, creamy flavors.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat but includes dairy, making it appropriate for vegetarian diets.