Pumpkin & Gouda Stuffed Shells (Printable Version)

Creamy pumpkin and smoked Gouda stuffed pasta shells baked in a rich brown butter sage Alfredo sauce for a cozy fall dinner.

# List of Ingredients:

→ Pasta

01 - 24 jumbo pasta shells
02 - 1 tablespoon kosher salt

→ Pumpkin & Gouda Filling

03 - 1.5 cups pumpkin purée, canned unsweetened
04 - 1 cup whole milk ricotta cheese
05 - 1.5 cups smoked Gouda cheese, shredded
06 - 0.5 cup finely grated Parmesan cheese
07 - 1 large egg
08 - 1 tablespoon fresh sage, finely chopped
09 - 0.5 teaspoon freshly grated nutmeg
10 - 0.5 teaspoon garlic powder
11 - 0.75 teaspoon kosher salt
12 - 0.5 teaspoon freshly ground black pepper
13 - Pinch cayenne pepper
14 - 2 to 3 tablespoons heavy cream

→ Brown Butter & Sage Alfredo Sauce

15 - 6 tablespoons unsalted butter
16 - 8 to 10 fresh sage leaves
17 - 2 cloves garlic, minced
18 - 1.5 cups heavy cream
19 - 0.75 cup finely grated Parmesan cheese
20 - 0.25 teaspoon freshly grated nutmeg
21 - 0.5 to 0.75 teaspoon kosher salt
22 - 0.5 teaspoon freshly ground black pepper
23 - 0.25 cup low-sodium vegetable or chicken broth

→ Assembly & Topping

24 - 0.75 cup smoked Gouda cheese, shredded
25 - 0.25 cup finely grated Parmesan cheese
26 - Extra sage leaves for garnish
27 - Freshly ground black pepper

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and jumbo shells. Cook until just barely al dente, approximately 1 to 2 minutes less than package directions. Drain and rinse under cool water. Lay shells on a lightly oiled tray to prevent sticking.
03 - In a large bowl, combine pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne. Stir until smooth. If very stiff, add 2 to 3 tablespoons heavy cream or milk to loosen. Taste and adjust seasoning. Cover and refrigerate.
04 - In a medium saucepan, melt butter over medium heat. Add sage leaves and cook, swirling, until butter foams and browns, approximately 4 to 6 minutes. The butter should smell nutty and have brown specks. Remove from heat. Lift out sage leaves and drain on paper towels.
05 - Return brown butter to low heat. Add minced garlic and sauté 30 to 60 seconds until fragrant. Stir in heavy cream and bring to a gentle simmer over medium-low heat.
06 - Reduce heat to low. Gradually whisk in Parmesan, allowing each addition to melt before adding more. Season with nutmeg, salt, and pepper. If the sauce is too thick, whisk in broth, a splash at a time, until pourable but still creamy. Keep warm.
07 - Spread 0.5 to 0.75 cup Alfredo sauce on the bottom of the prepared baking dish.
08 - Fill each shell with 2 to 3 tablespoons pumpkin filling. Arrange stuffed shells, open side up, in a single snug layer in the dish.
09 - Pour most of the remaining Alfredo sauce evenly over and around the shells. Reserve a small amount for drizzling after baking.
10 - Top with shredded Gouda and grated Parmesan. Scatter reserved crisped sage leaves over the top.
11 - Cover the dish loosely with foil, tenting to avoid sticking. Bake for 20 minutes.
12 - Remove foil and bake 10 to 15 minutes more, until bubbling and lightly golden. For more color, broil 1 to 3 minutes at the end, watching closely.
13 - Let rest for 5 to 10 minutes before serving. Drizzle with reserved Alfredo, garnish with fresh or crisped sage, black pepper, and extra Parmesan. Serve 3 to 4 shells per person with green salad, roasted vegetables, or crusty bread.

# Expert Advice:

01 -
  • The smoked Gouda adds a depth most stuffed shells never reach, smoky and sharp against the sweetness of pumpkin.
  • Brown butter transforms a simple Alfredo into something restaurant-worthy, nutty and golden with those crisped sage leaves on top.
  • It looks impressive but comes together with pantry staples and a little patience, perfect for a dinner party or a Sunday with nowhere to be.
  • The filling is creamy enough to feel indulgent but light enough that you can actually finish your plate without regret.
02 -
  • Undercook the shells slightly or they'll split when you stuff them and turn mushy in the oven.
  • Don't rush the brown butter, it goes from nutty to burned in seconds, so watch it closely and trust your nose.
  • If you're making this ahead, assemble it completely but don't bake it, then cover and refrigerate up to 24 hours, adding 10 to 15 minutes to the baking time if it goes in cold.
  • Taste the filling before you stuff the shells, it should be well seasoned because baking mellows the flavors.
03 -
  • Oil the tray where you lay out the cooked shells, or they'll stick together and tear when you try to separate them.
  • Use a small cookie scoop to fill the shells quickly and evenly, it's faster and neater than a spoon.
  • If your Alfredo sauce breaks or looks grainy, whisk in a tablespoon of warm cream off the heat and it should come back together.
  • Don't skip the resting time after baking, it lets the sauce thicken just enough so the shells don't slide around on the plate.
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