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.
Ingredients
- Pasta: 12 jumbo pasta shells
- Filling: 1 cup canned pumpkin puree
- Filling: 1 cup ricotta cheese
- Filling: 1 cup smoked Gouda cheese, shredded (plus ½ cup for topping)
- Filling: 2 tbsp fresh sage, finely chopped
- Filling: Salt and pepper, to taste
- Brown Butter & Sage Alfredo Sauce: 4 tbsp unsalted butter
- Brown Butter & Sage Alfredo Sauce: 1 cup heavy cream
- Brown Butter & Sage Alfredo Sauce: ½ cup grated Parmesan cheese
- Brown Butter & Sage Alfredo Sauce: 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 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 Recipe Help
- → What type of pasta is best for stuffing?
Jumbo pasta shells work best as they are large enough to hold the filling without breaking apart during baking.
- → Can I use other cheeses instead of Gouda?
Gruyère or Fontina are excellent substitutes, providing a similar melt and flavor profile.
- → How do I achieve the brown butter flavor for the sauce?
Melt unsalted butter over medium heat until it foams and turns golden brown, releasing a nutty aroma before adding cream and cheese.
- → Is it possible to prepare this dish in advance?
Yes, you can assemble the stuffed shells up to one day ahead, refrigerate, and bake just before serving.
- → What herbs complement the filling best?
Fresh sage is used here for its earthy and aromatic qualities, pairing beautifully with pumpkin and cheese.