Pumpkin Gouda Stuffed Shells (Printable)

Jumbo shells stuffed with pumpkin, smoked Gouda, and ricotta, baked in nutty brown butter sage Alfredo sauce for golden, bubbly perfection.

# Ingredient List:

→ Pasta

01 - 24 jumbo pasta shells
02 - 1 tablespoon kosher salt for pasta water

→ Pumpkin & Gouda Filling

03 - 1.5 cups pumpkin purée, unsweetened
04 - 1 cup whole milk ricotta cheese
05 - 1.5 cups smoked Gouda cheese, shredded
06 - 0.5 cup finely grated Parmesan cheese
07 - 1 large egg
08 - 1 tablespoon fresh sage, finely chopped
09 - 0.5 teaspoon freshly grated nutmeg
10 - 0.5 teaspoon garlic powder
11 - 0.75 teaspoon kosher salt
12 - 0.5 teaspoon freshly ground black pepper
13 - Pinch cayenne pepper, optional
14 - 2 to 3 tablespoons heavy cream or milk, as needed

→ Brown Butter & Sage Alfredo Sauce

15 - 6 tablespoons unsalted butter
16 - 8 to 10 fresh sage leaves
17 - 2 cloves garlic, minced
18 - 1.5 cups heavy cream
19 - 0.75 cup finely grated Parmesan cheese, plus extra for topping
20 - 0.25 teaspoon freshly grated nutmeg
21 - 0.5 to 0.75 teaspoon kosher salt, to taste
22 - 0.5 teaspoon freshly ground black pepper
23 - 0.25 cup low-sodium vegetable or chicken broth, optional

→ Assembly & Topping

24 - 0.75 cup smoked Gouda cheese, shredded
25 - 0.25 cup finely grated Parmesan cheese
26 - Extra fresh sage leaves for garnish
27 - Freshly ground black pepper for serving

# How To Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of water to boil. Add 1 tablespoon kosher salt and jumbo shells. Cook until just barely al dente, 1 to 2 minutes less than package directions. Drain and rinse under cool water. Lay shells on a lightly oiled tray to prevent sticking.
03 - In a large bowl, combine pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne if using. Stir until smooth. If very stiff, add 2 to 3 tablespoons heavy cream or milk gradually to loosen. Taste and adjust seasoning. Cover and refrigerate.
04 - In a medium saucepan, melt butter over medium heat. Add sage leaves and cook, swirling, until butter foams and browns, 4 to 6 minutes. The butter should smell nutty and have brown specks. Remove from heat. Lift out sage leaves and drain on paper towels, reserving for garnish.
05 - Return brown butter to low heat. Add garlic and sauté 30 to 60 seconds until fragrant. Stir in heavy cream. Bring to a gentle simmer over medium-low heat.
06 - Reduce heat to low. Gradually whisk in Parmesan, allowing each addition to melt before adding more. Season with nutmeg, salt, and pepper. If sauce is too thick, whisk in broth, a splash at a time, until pourable but still creamy. Keep warm.
07 - Spread 0.5 to 0.75 cup Alfredo sauce on the bottom of the prepared baking dish.
08 - Fill each shell with 2 to 3 tablespoons pumpkin filling. Arrange stuffed shells, open side up, in a single snug layer in the dish.
09 - Pour most of the remaining Alfredo sauce evenly over and around the shells. Reserve a small amount for drizzling after baking if desired.
10 - Top with shredded Gouda and grated Parmesan. Scatter reserved crisped sage over the top.
11 - Cover the dish loosely with foil, tenting to avoid sticking. Bake for 20 minutes.
12 - Remove foil and bake 10 to 15 minutes more until bubbling and lightly golden. For more color, broil 1 to 3 minutes at the end, watching closely.
13 - Let rest for 5 to 10 minutes before serving. Drizzle with reserved Alfredo, garnish with fresh or crisped sage, black pepper, and extra Parmesan. Serve 3 to 4 shells per person with green salad, roasted vegetables, or crusty bread.

# Expert Hints:

01 -
  • The smoked Gouda adds a deep, unexpected richness that makes people ask what the secret ingredient is.
  • Brown butter transforms a simple Alfredo into something that smells like a fancy restaurant kitchen.
  • You can assemble the whole dish a day ahead and just slide it into the oven when company arrives.
  • Each shell is like a little edible present, golden and bubbling with cheese.
02 -
  • Do not skip the step of laying out the cooked shells on an oiled tray, or they will stick together and tear when you try to fill them.
  • Brown butter can go from perfect to burned in seconds, so watch the pan closely and remove it from heat as soon as it smells nutty and golden.
  • If your pumpkin purée is watery, the filling will be runny and leak out during baking, so press it in a sieve or use a thick, high-quality brand.
  • Let the baked shells rest before serving or the sauce will be too thin and the cheese will slide off when you plate them.
03 -
  • Use a small spoon or a piping bag fitted with a wide tip to fill the shells quickly and neatly without tearing them.
  • Taste your filling before stuffing the shells and adjust the salt, pepper, and nutmeg so it is boldly seasoned, because baking will mellow the flavors.
  • If the Alfredo sauce breaks or looks grainy, whisk in a splash of hot broth or cream off the heat and it will come back together smooth and glossy.
  • Reserve a few tablespoons of Alfredo to drizzle over the top just before serving so the dish looks freshly sauced and luxurious.
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