Pumpkin Gouda Stuffed Shells

The first time I made brown butter, I stood over the stove watching it foam, convinced I was ruining it. Then that nutty aroma hit me, and suddenly I understood what all the fuss was about. Now this pasta dish is my favorite way to show off brown butter magic, especially when autumn arrives and pumpkins take over everything from coffee shops to front porches.

Last October, my neighbor stopped by while I had these bubbling away in the oven. She stayed for dinner, and we ended up sitting at my kitchen table for hours picking at the last few shells while the rain tapped against the windows. Sometimes the best meals are the ones you did not plan to share.

Ingredients

• 24 jumbo pasta shells: The sturdy vessels that hold all that creamy filling without collapsing in the oven
• 1 tablespoon kosher salt: Salting pasta water is the only chance to season the shells themselves from inside out
• 1 1/2 cups pumpkin purée: Use plain canned pumpkin or roast your own sugar pie pumpkin, but avoid pie filling which has spices already added
• 1 cup whole milk ricotta cheese: Full fat makes a noticeably creamier filling than part skim varieties
• 1 1/2 cups smoked Gouda cheese: The smoky flavor is the secret ingredient that makes people ask what is in this
• 1/2 cup finely grated Parmesan cheese: Adds a salty sharpness that cuts through the richness
• 1 large egg: Binds the filling together so it does not turn into a loose mess when you bite into a shell
• 1 tablespoon finely chopped fresh sage: Fresh sage leaves fried in butter become impossibly crispy and aromatic
• 1/2 teaspoon freshly grated nutmeg: Just enough to warm up the pumpkin without tasting like holiday baking spice
• 6 tablespoons unsalted butter: Unsalted lets you control exactly how much salt goes into the brown butter
• 8–10 fresh sage leaves: Whole leaves get fried crisp and used as a gorgeous garnish that tastes even better than it looks
• 1 1/2 cups heavy cream: The foundation of the silkiest Alfredo sauce you will ever make

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Get the oven ready:

Preheat your oven to 375°F and butter a 9x13 baking dish while you count out twenty four jumbo shells

Cook the pasta:

Boil the shells in salted water for one to two minutes less than the package says, then drain and spread them on an oiled tray so they do not stick together

Mix the filling:

Combine pumpkin, ricotta, shredded Gouda, Parmesan, egg, chopped sage, nutmeg, garlic powder, salt, pepper, and cayenne until smooth, adding a splash of cream only if it feels too stiff to scoop

Make the brown butter magic:

Melt butter in a saucepan over medium heat, drop in whole sage leaves, and let it foam and brown until the kitchen smells deeply nutty, then fish out the sage leaves and save them

Build the sauce:

Whisk garlic into the brown butter, pour in the heavy cream, and bring it to a gentle bubble before gradually stirring in Parmesan, nutmeg, salt, and pepper until everything melts into glossy perfection

Start the layers:

Spread a generous half cup of Alfredo sauce across the bottom of your baking dish so the shells have something cozy to nestle into

Stuff the shells:

Fill each shell with two or three tablespoons of pumpkin filling and arrange them in a single snug layer with the open faces pointing up

Sauce and cheese them:

Pour most of the remaining Alfredo over and around the shells, then scatter extra Gouda and Parmesan on top along with those crispy fried sage leaves

Bake until golden:

Cover loosely with foil and bake for twenty minutes, then uncover and bake another ten to fifteen minutes until everything bubbles and turns lightly golden brown on top

Let them rest:

Wait five to ten minutes before serving so the filling sets up slightly and does not ooze out the moment you cut into a shell

Save

My sister confessed she normally hates pumpkin in savory dishes, but she went back for thirds of these. Sometimes the combinations that sound strangest on paper end up being the ones that disappear fastest from the table.

Make Ahead Magic

You can assemble the entire dish up to a day before baking, just cover it tightly and keep it in the refrigerator. Add about ten extra minutes to the baking time since everything will be cold going into the oven.

Freezing Instructions

Assemble the stuffed shells in a freezer safe dish but do not bake them yet. Wrap everything extremely well with plastic and foil, and they will keep for up to two months. Thaw overnight in the refrigerator before baking as directed.

Serving Suggestions

A crisp green salad with apple slices and a bright vinaigrette cuts right through all that rich cheese sauce. Roasted Brussels sprouts or broccolini would be right at home on the same plate too.

• Crusty bread for swooping up extra sauce is practically mandatory
• A glass of crisp white wine like Pinot Grigio balances the heaviness beautifully
• Leftovers reheat surprisingly well in the microwave with a splash of cream

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Save

There is something deeply satisfying about pulling a bubbling, golden dish of stuffed pasta out of the oven on a cool evening.

Recipe Questions & Answers

→ Can I substitute the pumpkin purée with another type of squash?

Absolutely. Butternut squash, kabocha, or sweet potato purée can be used as a delicious alternative to pumpkin, offering a slightly different but equally delightful flavor profile.

→ Can this dish be prepared in advance?

Yes, you can assemble the shells and sauce up to 24 hours ahead of baking. Cover and refrigerate, then add an extra 10–15 minutes to the baking time if cooking from cold.

→ Is there a way to make the Alfredo sauce a bit lighter?

To reduce the richness, you can substitute half of the heavy cream with whole milk or half-and-half. This will yield a slightly lighter sauce while maintaining its creamy texture.

→ Can I add a protein like meat to this vegetarian dish?

Certainly. For a heartier meal, consider adding cooked crumbled sausage or sautéed mushrooms to the pumpkin filling. Ensure any added meat is fully cooked before incorporating.

→ Is smoked Gouda essential, or can I use regular Gouda?

Smoked Gouda adds a distinctive flavor, but you can use regular Gouda or a blend of half smoked and half regular Gouda for a milder taste. The key is good quality, meltable cheese.

→ What are good serving suggestions for these shells?

These shells are quite rich and satisfying. They pair wonderfully with a fresh green salad, some roasted seasonal vegetables, or crusty bread to soak up the delicious sauce.