Save Celebrate the flavors of autumn with these Pumpkin & Gouda Stuffed Shells. This comforting vegetarian dish features jumbo pasta shells filled with a creamy blend of pumpkin purée, smoked Gouda, and ricotta cheese. Baked in a luscious brown butter and sage Alfredo sauce, each golden, bubbly bite is a nutty and aromatic celebration of seasonal fall flavors.
Save Whether you are hosting a festive gathering or simply craving a warm, home-cooked meal, these stuffed shells offer the perfect balance of sweetness and smokiness. The addition of fresh sage and a hint of nutmeg makes this dish an instant fall favorite.
Ingredients
- Pasta: 24 jumbo pasta shells, 1 tablespoon kosher salt (for pasta water)
- Pumpkin & Gouda Filling: 1 1/2 cups pumpkin purée (canned or homemade), 1 cup whole milk ricotta cheese, 1 1/2 cups smoked Gouda cheese (shredded), 1/2 cup finely grated Parmesan cheese, 1 large egg, 1 tablespoon finely chopped fresh sage, 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon garlic powder or 1 minced garlic clove, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, Pinch of cayenne pepper, 2–3 tablespoons heavy cream or milk
- Brown Butter & Sage Alfredo Sauce: 6 tablespoons unsalted butter, 8–10 fresh sage leaves, 2 cloves garlic (minced), 1 1/2 cups heavy cream, 3/4 cup finely grated Parmesan cheese, 1/4 teaspoon freshly grated nutmeg, 1/2–3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 cup vegetable or chicken broth (optional)
- Assembly & Topping: 3/4 cup smoked Gouda (shredded), 1/4 cup grated Parmesan, extra sage leaves, and freshly ground black pepper
Instructions
- Step 1
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- Step 2
- Bring a large pot of water to a boil with salt. Cook shells until just barely al dente (1–2 minutes less than package directions). Drain and rinse under cool water. Lay on a lightly oiled tray.
- Step 3
- In a large bowl, mix pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne. Add cream or milk if needed to loosen the filling. Cover and refrigerate.
- Step 4
- Melt butter in a medium saucepan over medium heat. Add sage leaves and cook until the butter foams, browns, and smells nutty (4–6 minutes). Remove from heat and lift out sage leaves to drain on paper towels.
- Step 5
- Return butter to low heat. Sauté garlic for 30–60 seconds, then stir in heavy cream and bring to a gentle simmer.
- Step 6
- Reduce heat and whisk in Parmesan gradually until melted. Season with nutmeg, salt, and pepper. Use broth to thin the sauce if necessary.
- Step 7
- Spread 1/2–3/4 cup Alfredo sauce on the bottom of the baking dish.
- Step 8
- Fill each shell with 2–3 tablespoons of filling and arrange them open side up in the dish.
- Step 9
- Pour the remaining sauce over the shells, reserving a small amount for serving if desired.
- Step 10
- Top with the remaining Gouda, Parmesan, and the reserved crisped sage.
- Step 11
- Cover loosely with foil and bake for 20 minutes. Remove foil and bake 10–15 minutes more until bubbling. Optional: broil for 1–3 minutes for extra color.
- Step 12
- Rest for 5–10 minutes. Garnish with reserved Alfredo, sage, pepper, and extra Parmesan.
- Step 13
- Serve 3–4 shells per person.
Zusatztipps für die Zubereitung
To prevent the pasta from sticking, ensure you rinse the shells under cool water after boiling and lay them in a single layer on a lightly oiled tray. This recipe can be assembled up to 24 hours in advance and stored in the refrigerator; just add 10–15 minutes to the baking time when cooking from cold. You can also freeze the assembled, unbaked dish for up to 2 months.
Varianten und Anpassungen
For a milder flavor, try a mixture of half regular Gouda and half smoked Gouda. You can substitute the pumpkin purée with butternut squash or sweet potato purée for a different twist. If you want to make the meal heartier, consider adding sautéed mushrooms or cooked crumbled sausage to the filling, or add a pinch of cinnamon and allspice for extra warmth.
Serviervorschläge
These shells are best served 3–4 per person. They pair wonderfully with a fresh green salad, roasted seasonal vegetables, or a warm piece of crusty bread to soak up the remaining creamy Alfredo sauce.
Save Enjoy the perfect harmony of smoky, nutty, and creamy flavors in every bite. This Pumpkin & Gouda bake is a truly comforting way to celebrate the cozy spirit of the season.
Recipe FAQ
- → Can I prepare this dish ahead of time?
Yes, you can assemble the dish completely and refrigerate it for up to 24 hours before baking. If baking from cold, add an extra 10–15 minutes to the total baking time to ensure it heats through evenly.
- → What kind of pumpkin purée should I use?
Use unsweetened canned pumpkin purée or homemade pumpkin purée. Ensure it's not pumpkin pie filling, which is already sweetened and spiced.
- → Are there any substitutions for Gouda cheese?
While smoked Gouda adds a unique depth, you can use regular Gouda for a milder flavor. Other creamy, meltable cheeses like provolone or fontina could also work, though the taste profile will change.
- → How can I make the Alfredo sauce lighter?
To lighten the sauce, you can substitute up to half of the heavy cream with whole milk or half-and-half. This will result in a slightly thinner, less rich sauce but still delicious.
- → Can I use other types of squash for the filling?
Absolutely! Butternut squash, kabocha squash, or sweet potato purée can be excellent substitutes for pumpkin, offering slightly different flavor nuances while maintaining the creamy texture.
- → What are some serving suggestions?
These stuffed shells pair wonderfully with a fresh green salad, your favorite roasted vegetables, or a slice of crusty bread to soak up all the delicious sauce.