Pumpkin Gouda Stuffed Shells

The first bite of these shells happened on a Thursday night when I had three kinds of squash on the counter and no plan. I roasted one, mashed another, and the pumpkin purée sat there looking lonely until I remembered the bag of smoked Gouda my neighbor brought back from Wisconsin. The smell of browning butter filling the kitchen that evening turned an experiment into something I now make every October without fail.

I brought this to a potluck once and watched a friend who claimed she hated pumpkin go back for thirds. She kept lifting the shells to see what was inside, convinced there was sausage or something meaty hidden in there. When I told her it was just pumpkin, ricotta, and smoked cheese, she looked at me like I had performed a magic trick. That night I learned that texture and smoke can win over even the most suspicious eaters.

Ingredients

• Jumbo pasta shells: Cook them one or two minutes under the package time so they hold their shape during baking and do not turn mushy.
• Pumpkin purée: Use plain, unsweetened purée, not pie filling, and if it looks watery, press it gently in a sieve lined with cheesecloth to remove excess moisture.
• Smoked Gouda: This is the star of the filling, adding a smoky, creamy depth that regular Gouda cannot match, though you can use half regular if you prefer a gentler flavor.
• Whole milk ricotta: Full-fat ricotta keeps the filling creamy and rich, but you can substitute part-skim if that is what you have.
• Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-grated kind, which often contains anti-caking agents.
• Fresh sage: The leaves crisp beautifully in brown butter and perfume the entire dish with a warm, earthy aroma.
• Nutmeg: A little goes a long way, and freshly grated nutmeg has a brighter, more aromatic flavor than the pre-ground powder.
• Unsalted butter: Browning butter requires watching closely, and unsalted gives you better control over the final seasoning.
• Heavy cream: This makes the Alfredo sauce silky and luscious, though you can replace half with whole milk if you want to lighten it up.
• Garlic: Use fresh cloves, minced or grated, and add them after the butter browns so they do not burn.
• Vegetable or chicken broth: Keep this on hand to thin the Alfredo if it gets too thick as it sits.

Instructions

Prep your oven and dish:

Set the oven to 375°F and grease a 9x13-inch baking dish lightly with butter or cooking spray. This prevents sticking and makes cleanup easier.

Cook the shells:

Boil salted water, add the shells, and cook them just shy of al dente so they finish cooking in the oven without falling apart. Drain, rinse under cool water, and lay them out on an oiled tray so they do not glue themselves together.

Make the filling:

Combine pumpkin, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and a pinch of cayenne in a large bowl, stirring until smooth and creamy. If it looks too stiff to pipe or spoon easily, add a little cream or milk to loosen it up.

Brown the butter:

Melt butter in a saucepan over medium heat, add sage leaves, and swirl the pan as the butter foams and turns golden brown with a nutty smell. Lift out the sage leaves and set them aside for garnish or chop a few to stir back into the sauce.

Build the Alfredo:

Return the brown butter to low heat, add minced garlic, and cook until fragrant, about a minute. Stir in the heavy cream and bring it to a gentle simmer.

Finish the sauce:

Whisk in Parmesan gradually, letting each addition melt before adding more, then season with nutmeg, salt, and pepper. If the sauce thickens too much, whisk in a splash of broth until it is pourable but still clings to a spoon.

Layer the dish:

Spread a thin layer of Alfredo on the bottom of the baking dish to keep the shells from sticking. This also adds flavor to the base.

Stuff the shells:

Spoon two to three tablespoons of pumpkin filling into each shell and arrange them snugly in the dish, open side up. A small spoon or a piping bag makes this easier and less messy.

Add sauce and cheese:

Pour most of the remaining Alfredo over and around the shells, then top with shredded Gouda, grated Parmesan, and the reserved crisped sage. Save a little sauce for drizzling after baking.

Bake covered:

Cover the dish loosely with foil, tenting it so the cheese does not stick, and bake for 20 minutes. This allows the shells to heat through and the flavors to meld.

Bake uncovered:

Remove the foil and bake another 10 to 15 minutes until the top is bubbling and lightly golden. For extra color, broil for one to three minutes, watching closely so it does not burn.

Rest and garnish:

Let the dish rest for five to ten minutes so the sauce thickens slightly and the shells set. Drizzle with reserved Alfredo, scatter fresh or crisped sage, and finish with black pepper and extra Parmesan.

Serve:

Plate three to four shells per person and serve with a green salad, roasted vegetables, or crusty bread. The shells are rich, so a bright, acidic salad balances them beautifully.

Save

One year I made these for Thanksgiving and my uncle, who usually goes straight for the turkey, filled his plate with nothing but shells. He said it tasted like the smell of walking into an Italian bakery in autumn, all butter and sage and warmth. That comment made me realize this dish is not just food, it is a feeling, and it belongs on the table whenever you want people to slow down and savor something special.

Making It Ahead

This is one of those rare dishes that actually benefits from sitting overnight in the fridge. The flavors meld, the shells soak up a little of the sauce, and all you have to do the next day is pull it out, let it come to room temperature for 20 minutes, and bake. If you are baking it straight from the fridge, add an extra 10 to 15 minutes to the covered baking time so the center heats through. I have also frozen the assembled, unbaked dish wrapped tightly in foil and plastic, and it kept beautifully for two months. Thaw it in the fridge overnight before baking as directed.

Variations and Swaps

If you cannot find smoked Gouda, try mixing half regular Gouda with a bit of smoked mozzarella or even a touch of smoked paprika in the filling. Butternut squash, kabocha, or roasted sweet potato purée work just as well as pumpkin and bring their own sweetness and color. For a heartier version, fold in sautéed mushrooms, crumbled cooked sausage, or crispy pancetta. A pinch of cinnamon or allspice in the filling adds an unexpected warmth that some people love, though I prefer to keep it savory with just the nutmeg and sage.

Serving Suggestions

These shells are rich and indulgent, so I always serve them with something bright and acidic to cut through the cream. A simple arugula salad with lemon vinaigrette, roasted Brussels sprouts with balsamic, or even a tart cranberry relish all work beautifully. Crusty bread is essential for soaking up every last bit of that brown butter Alfredo.

• Pair with a crisp white wine like Chardonnay or a light Pinot Noir if you prefer red.
• Garnish each plate with a whole crisped sage leaf for a restaurant-style presentation.
• Leftovers reheat well in the oven at 350°F covered with foil, though the microwave works in a pinch.

Save

Every time I make these shells, someone asks for the recipe, and I always tell them the same thing: do not rush the brown butter, and do not skimp on the smoked Gouda. Those two things turn a pretty good dish into something people remember and ask you to bring again.

Recipe Q&A

→ Can I make the filling ahead of time?

Yes, prepare the pumpkin and cheese filling up to 24 hours in advance. Store it covered in the refrigerator, then bring it to room temperature for easier stuffing.

→ What can I substitute for smoked Gouda?

Use regular Gouda for milder flavor, or try smoked mozzarella, provolone, or sharp cheddar. For a smoky element without smoked cheese, add a pinch of smoked paprika.

→ How do I prevent the shells from tearing?

Cook the pasta 1–2 minutes less than the package directions so they stay firm. Rinse with cool water immediately after draining, and arrange them on an oiled tray to prevent sticking.

→ Can I freeze these stuffed shells?

Assemble the dish completely but do not bake. Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

→ What vegetables pair well with this dish?

Serve alongside a crisp green salad with arugula or spinach, roasted Brussels sprouts, glazed carrots, or sautéed kale to balance the rich, creamy pasta.

→ Can I use fresh pumpkin instead of canned?

Absolutely. Roast or steam cubed fresh pumpkin until tender, then purée until smooth. Drain excess moisture by letting it sit in a sieve for 15–20 minutes before using.