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.
This recipe has become my autumn favorite, perfect for cozy dinners with family where everyone asks for seconds.
Ingredients
- Pasta: 12 jumbo pasta shells
- Filling: 1 cup canned pumpkin puree, 1 cup ricotta cheese, 1 cup smoked Gouda cheese shredded (plus ½ cup for topping), 2 tbsp fresh sage finely chopped, salt and pepper to taste
- Brown Butter & Sage Alfredo Sauce: 4 tbsp unsalted butter, 1 cup heavy cream, ½ cup grated Parmesan cheese, salt and pepper to taste
Instructions
- Preheat:
- Preheat oven to 350°F (175°C). Grease a medium baking dish.
- Cook Pasta:
- Cook jumbo pasta shells in salted boiling water until al dente. Drain and let cool slightly.
- Mix Filling:
- In a medium bowl, combine pumpkin puree, ricotta cheese, 1 cup smoked Gouda, chopped sage, salt, and pepper. Mix until smooth.
- Fill Shells:
- Fill each shell generously with the pumpkin mixture and arrange them in the prepared baking dish.
- Make Sauce:
- In a saucepan over medium heat, melt butter until it foams and turns golden brown with a nutty aroma (about 3 to 4 minutes). Immediately stir in heavy cream, Parmesan cheese, salt, and pepper. Simmer for 2 to 3 minutes, stirring until thickened. Remove from heat.
- Assemble:
- Pour half of the Alfredo sauce evenly over the stuffed shells. Sprinkle the reserved ½ cup smoked Gouda on top.
- Bake:
- Bake for 25 to 30 minutes until bubbly and golden.
- Serve:
- Warm the reserved sauce and drizzle over the shells just before serving. Garnish with extra sage if desired.
Save My family always gathers around the table eager to dig into these shells, making every dinner feel special and warm.
Serving Suggestions
Serve with a crisp green salad and a glass of dry white wine such as Sauvignon Blanc for a balanced meal.
Storage Tips
Assemble and refrigerate up to 24 hours ahead; bake just before serving to maintain freshness and texture.
Variations
Add smoked paprika to the filling for a smoky flavor or substitute Gruyère or Fontina for Gouda.
Save This recipe offers the perfect balance of creamy, cheesy, and savory flavors with an elegant presentation.
Kitchen Guide
- → What type of pasta shells work best?
Jumbo pasta shells are ideal as they can hold a generous filling and maintain texture when baked.
- → Can smoked Gouda be substituted?
Yes, Gruyère or Fontina cheeses offer a similar creamy, smoky flavor and melt well in the filling.
- → How is the brown butter sauce prepared?
Butter is gently melted and cooked until golden brown and nutty, then combined with cream, Parmesan, salt, and pepper to create a rich sauce.
- → Is fresh sage essential for the dish?
Fresh sage adds a distinctive herbaceous aroma and balances the richness, but dried sage could be used sparingly.
- → Can this be prepared in advance?
Yes, assemble the stuffed shells a day before and refrigerate; bake them fresh just before serving for best results.