Pumpkin Gouda Stuffed Shells (Printable Version)

Pasta shells filled with pumpkin, smoked Gouda, ricotta, baked in brown butter sage Alfredo for rich fall comfort.

# Needed Ingredients:

→ Pasta

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

→ Pumpkin & Gouda Filling

03 - 1.5 cups pumpkin purée, canned 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
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 to taste
23 - 0.25 cup low-sodium vegetable broth optional

→ Assembly & Topping

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

# Preparation Steps:

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 barely al dente, 1 to 2 minutes less than package directions. Drain and rinse under cool water. Lay shells on 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. 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. Butter should smell nutty with brown specks. Remove from heat. Lift out sage leaves and drain on paper towels.
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 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.
10 - Top with shredded Gouda and grated Parmesan. Scatter reserved 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 sage, black pepper, and extra Parmesan. Serve 3 to 4 shells per person with green salad, roasted vegetables, or crusty bread.

# Expert Advice:

01 -
  • The smoked Gouda brings a depth you wont find in ordinary baked pasta, smoky and sharp against the sweet pumpkin.
  • Brown butter and sage create an intoxicating aroma that makes the whole house feel like a restaurant.
  • Its impressive enough for company but forgiving enough that you can make it ahead and just pop it in the oven.
  • Every bite is creamy, nutty, herbaceous, and just a little indulgent without feeling heavy.
02 -
  • Dont skip rinsing the shells after boiling, they will absolutely stick together and tear when you try to fill them.
  • Brown butter can turn from perfect to burnt in about ten seconds, so stay close and pull it off the heat as soon as it smells nutty and toasty.
  • If your filling feels too thick to spoon easily, add cream a tablespoon at a time until it loosens, you want it spreadable but not runny.
  • Let the dish rest after baking, the sauce will thicken as it cools and the shells will hold together better on the plate.
03 -
  • Grate your own Gouda and Parmesan, pre shredded cheese has anti caking agents that prevent it from melting smoothly.
  • Taste your filling before you start stuffing, this is your chance to adjust the salt, pepper, or nutmeg.
  • If the Alfredo sauce thickens too much while it sits, whisk in a splash of broth or cream to bring it back to life.
  • Broil the dish for the last minute or two if you want deeply golden, crispy cheese on top, but watch it like a hawk.
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