Pumpkin & Gouda Stuffed Shells

The kitchen smelled like butter and autumn the first time I pulled these from the oven, golden and bubbling at the edges. I had burned the butter once before that day, distracted by a phone call, and nearly gave up on the whole thing. But something told me to try again, and when those sage leaves hit the second batch of butter, crisping and releasing their perfume, I knew it was going to be worth it. My sister walked in just as I was stuffing the shells, taste-tested the filling straight from the bowl, and declared it the best thing I'd made all year.

I made this for a small dinner party in October, and one of my friends, who normally picks at vegetarian dishes, went back for seconds without a word. Later she texted asking if I'd make it for Thanksgiving instead of the usual casserole her family always brought. That felt like a win. There's something about the way the sauce seeps into the shells, the way the cheese on top gets those brown, crispy spots, that makes people forget it's meatless.

Ingredients

• Jumbo pasta shells: Look for shells labeled jumbo or extra-large, they should be big enough to hold a generous spoonful of filling without splitting.
• Pumpkin purée: Use plain canned pumpkin, not pie filling, or roast your own sugar pumpkin and mash it smooth for a fresher, slightly sweeter flavor.
• Smoked Gouda cheese: The smokiness is the secret here, but if it's too strong for you, blend half smoked and half regular Gouda to temper it.
• Whole milk ricotta cheese: The creaminess binds the filling together, avoid low-fat ricotta or the texture turns grainy and dry.
• Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-grated kind, worth the extra two minutes of grating.
• Fresh sage: The flavor mellows when cooked into the filling, but crisping whole leaves in brown butter makes them taste almost like chips.
• Nutmeg: Just a little goes a long way, too much and it overpowers the pumpkin, but the right amount makes everything taste warmer.
• Unsalted butter: You need control over the salt level, and unsalted butter browns more evenly without scorching as fast.
• Heavy cream: This is what makes the Alfredo sauce silky and rich, if you want to lighten it, use half cream and half whole milk.
• Garlic: Freshly minced or grated garlic blooms in the brown butter and perfumes the whole sauce, don't skip it.

Instructions

Prep your oven and dish:

Set your oven to 375°F and lightly grease a 9x13-inch baking dish with butter or spray. This keeps the shells from sticking and makes cleanup easier later.

Cook the shells:

Boil salted water and cook the jumbo shells until just barely al dente, a minute or two less than the package says. Drain, rinse with cool water, and lay them out on an oiled tray so they don't clump together while you work.

Make the filling:

In a large bowl, combine pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, chopped sage, nutmeg, garlic, salt, pepper, and a pinch of cayenne if you like a little heat. Stir until smooth, and if it's too thick to scoop easily, add a splash of cream to loosen it up.

Brown the butter:

Melt butter in a saucepan over medium heat, add sage leaves, and swirl the pan as the butter foams and turns golden brown with a nutty smell. Remove from heat, lift out the crisped sage leaves, and set them aside on paper towels.

Build the Alfredo sauce:

Return the brown butter to low heat, add minced garlic, and sauté until fragrant, about 30 seconds. Stir in heavy cream and bring it to a gentle simmer, then whisk in Parmesan a little at a time until melted and smooth.

Season the sauce:

Add nutmeg, salt, and pepper, tasting as you go. If the sauce is too thick, whisk in a splash of broth to thin it out, but keep it creamy enough to coat the back of a spoon.

Sauce the dish:

Pour about half a cup of Alfredo sauce into the bottom of your prepared baking dish and spread it around. This creates a cushion for the shells and keeps them from drying out.

Stuff the shells:

Use a spoon or small scoop to fill each shell with 2 to 3 tablespoons of the pumpkin filling. Arrange them open side up in a snug single layer in the dish.

Top with sauce and cheese:

Pour most of the remaining Alfredo over and around the shells, then sprinkle with shredded Gouda, grated Parmesan, and the reserved crisped sage. Save a little sauce for drizzling after baking if you like.

Bake covered:

Cover the dish loosely with foil, tenting it so it doesn't stick to the cheese, and bake for 20 minutes. The shells should start bubbling at the edges.

Bake uncovered:

Remove the foil and bake another 10 to 15 minutes until the top is golden and bubbling all over. If you want more color, pop it under the broiler for 1 to 3 minutes, watching closely so it doesn't burn.

Rest and serve:

Let the dish rest for 5 to 10 minutes before serving so the sauce thickens slightly and the shells hold together better. Drizzle with reserved Alfredo, garnish with fresh or crisped sage, black pepper, and extra Parmesan, then serve 3 to 4 shells per person.

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One evening my neighbor knocked on the door just as I was plating these, and I sent her home with a container of four shells and a little jar of extra sauce. She texted me later that night saying her husband, who usually complains about anything without meat, ate every bite and asked when I was making them again. That's when I realized this dish doesn't need to prove itself, it just needs to be tasted.

Make It Your Own

If smoked Gouda feels too bold, swap half of it for regular Gouda or even a mild white cheddar. I've also stirred in sautéed mushrooms or crumbled cooked sausage when I wanted something heartier, and both worked beautifully without overwhelming the pumpkin. A pinch of cinnamon or allspice in the filling adds warmth, especially if you're serving this on a cold night. You can also swap the pumpkin for butternut squash or sweet potato purée, just make sure it's smooth and not too watery.

Storage and Freezing

Leftovers keep in the fridge for up to three days, covered tightly, and reheat beautifully in the oven at 350°F until warmed through. If you want to freeze these, assemble the whole dish but don't bake it, wrap it well in plastic and foil, and freeze for up to two months. Thaw overnight in the fridge before baking, adding an extra 10 minutes or so to the cook time. The sauce may look a little separated when it comes out, but it pulls back together as it heats.

What to Serve Alongside

These shells are rich, so I usually serve them with something bright and simple, like a green salad with lemon vinaigrette or roasted Brussels sprouts with a drizzle of balsamic. Crusty bread is perfect for mopping up the extra Alfredo sauce on your plate, and a light white wine like Pinot Grigio or Chardonnay cuts through the creaminess nicely.

• A handful of arugula tossed with olive oil and lemon juice adds a peppery contrast.
• Roasted broccoli or green beans work if you want another vegetable without adding heaviness.
• Garlic bread is tempting, but honestly, you won't need it, the shells are filling enough on their own.

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This dish has become my go-to when I want to impress someone without spending all day in the kitchen. It's cozy, elegant, and just different enough that people remember it long after the plates are cleared.

Recipe Questions & Answers

→ Can I make these stuffed shells ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance. Cover tightly and refrigerate. If baking cold from the refrigerator, add 10–15 minutes to the baking time. You can also freeze the assembled, unbaked dish for up to 2 months—thaw overnight before baking.

→ What can I substitute for smoked Gouda cheese?

For a milder flavor, use half smoked and half regular Gouda. You can also replace it entirely with aged cheddar, Gruyère, or Fontina. The smoky element adds depth, but these alternatives still provide rich, melty qualities that work beautifully with pumpkin.

→ How do I prevent the shells from sticking together after boiling?

After draining and rinsing the cooked shells under cool water, lay them out in a single layer on a lightly oiled baking sheet or tray. The oil prevents sticking and makes filling much easier. You can also toss them gently with a small amount of olive oil.

→ Can I use fresh pumpkin instead of canned?

Absolutely. Roast or steam fresh pumpkin until tender, then purée until smooth. Make sure to drain any excess liquid by letting it sit in a fine-mesh strainer for 15–20 minutes. This prevents the filling from becoming too watery. Butternut squash or kabocha also work wonderfully.

→ How do I know when the brown butter is ready?

Melt the butter over medium heat and swirl occasionally. It will foam, then the foam will subside and small brown specks will appear at the bottom. The butter will turn a golden-amber color and release a nutty aroma—this usually takes 4–6 minutes. Remove from heat immediately to prevent burning.

→ Can I lighten this dish?

You can substitute half the heavy cream with whole milk or half-and-half in the Alfredo sauce. Using part-skim ricotta and reducing the amount of shredded cheese topping also helps while maintaining creaminess. The brown butter sage flavor still shines through.