Save 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.
I first served this to my family during the fall season and it instantly became a favorite for our cozy dinners.
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 My family gathers around this dish every autumn, sharing stories and enjoying the comforting flavors together.
Notes
Substitute Gruyère or Fontina for Gouda if desired. Serve with a crisp green salad and dry white wine such as Sauvignon Blanc.
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 This comforting dish is perfect for celebrating fall gatherings and will quickly become a staple in your recipe collection.
Recipe FAQ
- → How do I prevent pasta shells from breaking?
Cook jumbo shells just until al dente and handle gently when stuffing to keep them intact during baking.
- → Can I substitute smoked Gouda with another cheese?
Yes, Gruyère or Fontina are excellent alternatives that provide a similar creamy, slightly nutty flavor.
- → What is the best way to brown butter for the sauce?
Cook butter over medium heat, stirring frequently until it foams and turns golden brown with a nutty aroma, usually about 3–4 minutes.
- → Can I prepare the stuffed shells ahead of time?
Yes, assemble shells up to one day in advance, refrigerate, and bake just before serving for fresh results.
- → What side dishes pair well with this dish?
A crisp green salad and a dry white wine like Sauvignon Blanc complement the rich flavors beautifully.