Pumpkin & Gouda Stuffed Shells (Printable)

Creamy pumpkin and smoked Gouda filled shells baked in nutty brown butter sage Alfredo sauce for golden, bubbly comfort.

# Ingredient List:

→ Pasta

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

→ 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 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 grated Parmesan cheese, plus extra for topping
20 - 0.25 teaspoon freshly grated nutmeg
21 - 0.5 to 0.75 teaspoon kosher salt
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 grated Parmesan cheese
26 - Extra sage leaves for garnish
27 - Freshly ground black pepper for serving

# How-to Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring large pot of water to boil. Add 1 tablespoon kosher salt and jumbo shells. Cook 1 to 2 minutes less than package directions until just barely al dente. Drain and rinse under cool water. Lay shells on lightly oiled tray to prevent sticking.
03 - In large bowl, combine pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne if using. Stir until smooth. Add 2 to 3 tablespoons heavy cream or milk if needed to loosen consistency. Taste and adjust seasoning. Cover and refrigerate.
04 - In medium saucepan, melt butter over medium heat. Add sage leaves and cook while swirling until butter foams and browns with nutty aroma and brown specks, 4 to 6 minutes. 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 and bring to gentle simmer over medium-low heat.
06 - Reduce heat to low. Gradually whisk in Parmesan cheese, allowing each addition to melt completely before adding more. Season with nutmeg, salt, and pepper. If sauce is too thick, whisk in broth by splash at a time until pourable but still creamy. Keep warm.
07 - Spread 0.5 to 0.75 cup Alfredo sauce on bottom of prepared baking dish.
08 - Fill each shell with 2 to 3 tablespoons pumpkin filling. Arrange stuffed shells open side up in single snug layer in dish.
09 - Pour most remaining Alfredo sauce evenly over and around shells. Reserve small amount for drizzling after baking if desired.
10 - Top with shredded Gouda and grated Parmesan. Scatter reserved crisped sage leaves whole or chopped over top.
11 - Cover dish loosely with foil, tenting to avoid sticking. Bake 20 minutes.
12 - Remove foil and bake 10 to 15 minutes more until bubbling and lightly golden. For additional color, broil 1 to 3 minutes at end, watching closely.
13 - Let rest 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 depth you don't expect from a pasta bake, smoky and slightly sweet against the pumpkin.
  • Brown butter transforms a simple Alfredo into something that tastes like you studied in a Roman kitchen.
  • It holds beautifully, so you can assemble it a day ahead and bake it when company arrives.
  • Each shell is its own little parcel of comfort, creamy inside and crisp on top.
02 -
  • Do not overcook the shells during boiling or they will tear when you try to stuff them, slightly underdone is your friend.
  • Brown butter can go from nutty to burnt in seconds, so watch it closely and remove it from heat as soon as you see golden brown specks.
  • Let the dish rest after baking, the sauce will thicken as it cools and the shells will hold their shape better when you serve them.
03 -
  • Lay the cooked shells on a lightly oiled tray while you prep the filling, this keeps them from sticking together and makes stuffing so much easier.
  • Use a small cookie scoop to fill the shells quickly and evenly, it's faster than a spoon and gives you perfect portions every time.
  • Don't skip the resting time after baking, it's tempting to dig in right away but those few minutes make the difference between a saucy mess and a beautifully plated dish.
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