Pumpkin Gouda Stuffed Shells

Embrace the cozy flavors of autumn with these Pumpkin & Gouda Stuffed Shells. This dish elevates comfort food to a gourmet level, featuring jumbo pasta shells filled with a savory blend of pumpkin purée, creamy ricotta, and smoky Gouda cheese. Bathed in a rich brown butter Alfredo sauce infused with fresh sage and nutmeg, every bite is a harmonious balance of earthy sweetness and nutty, aromatic depth.

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This recipe is perfect for those crisp evenings when you crave something warm and indulgent. The combination of textures—from the tender pasta shells to the creamy filling and the golden, bubbly cheese topping—makes it an instant fall favorite that will impress both family and guests alike.

Ingredients

• Pasta: 24 jumbo pasta shells, 1 tablespoon kosher salt (for pasta water)
• Pumpkin & Gouda Filling: 1 1/2 cups pumpkin purée (canned or homemade), 1 cup whole milk ricotta cheese, 1 1/2 cups smoked Gouda cheese (shredded), 1/2 cup finely grated Parmesan cheese, 1 large egg, 1 tablespoon finely chopped fresh sage, 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon garlic powder or 1 small minced clove, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, pinch of cayenne (optional), 2–3 tablespoons heavy cream (if needed)
• Brown Butter & Sage Alfredo Sauce: 6 tablespoons unsalted butter, 8–10 fresh sage leaves, 2 cloves garlic (minced), 1 1/2 cups heavy cream, 3/4 cup finely grated Parmesan cheese, 1/4 teaspoon freshly grated nutmeg, 1/2–3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 cup low-sodium vegetable or chicken broth (optional)
• Assembly & Topping: 3/4 cup smoked Gouda cheese (shredded), 1/4 cup finely grated Parmesan cheese, extra sage leaves, freshly ground black pepper

Instructions

Preheat and Prep

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.

Cook the Pasta

Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and jumbo shells. Cook until just barely al dente, 1–2 minutes less than package directions. Drain and rinse under cool water. Lay shells on a lightly oiled tray to prevent sticking.

Prepare the Filling

In a large bowl, mix pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne. Stir until smooth. If very stiff, add 2–3 tablespoons heavy cream to loosen. Cover and refrigerate.

Brown the Butter

In a medium saucepan, melt butter over medium heat. Add sage leaves and cook until butter foams and browns (4–6 minutes). Remove from heat. Lift out sage leaves and drain on paper towels.

Make the Alfredo Sauce

Return brown butter to low heat. Add garlic and sauté 30–60 seconds. Stir in heavy cream and bring to a gentle simmer. Reduce heat and gradually whisk in Parmesan. Season with nutmeg, salt, and pepper. Thin with broth if needed.

Assemble the Dish

Spread 1/2–3/4 cup Alfredo sauce on the bottom of the baking dish. Fill each shell with 2–3 tablespoons of filling and arrange in the dish. Pour remaining sauce over and around the shells.

Top and Bake

Top with shredded Gouda, Parmesan, and crisped sage. Cover loosely with foil and bake for 20 minutes. Remove foil and bake 10–15 minutes more until bubbling. Broil 1–3 minutes at the end for extra color if desired.

Rest and Serve

Let rest for 5–10 minutes. Garnish with extra Alfredo, sage, pepper, and Parmesan. Serve 3–4 shells per person.

Zusatztipps für die Zubereitung

To ensure the best results, use a whisk to incorporate the Parmesan cheese into the sauce slowly to prevent clumping. Utilizing a 9x13-inch baking dish and a slotted spoon for the sage leaves will make the process smoother. Always remember to tent your foil to prevent the cheese from sticking during the initial baking phase.

Varianten und Anpassungen

For a different twist, you can substitute butternut squash or sweet potato purée for the pumpkin. If you prefer a milder flavor, use half smoked and half regular Gouda. For a heartier meal, try adding sautéed mushrooms or crumbled cooked sausage to the filling. To lighten the dish, substitute heavy cream with whole milk or half-and-half.

Serviervorschläge

Serve these shells alongside a crisp green salad or roasted seasonal vegetables to balance the richness of the Alfredo sauce. A side of crusty bread is also excellent for soaking up any remaining brown butter sauce. This dish pairs beautifully with a glass of dry white wine or a light-bodied red.

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This celebration of fall flavors brings together the best of seasonal produce and artisanal cheeses. Whether served as a holiday centerpiece or a comforting weekend dinner, these Pumpkin & Gouda Stuffed Shells are a testament to how simple ingredients can create a truly luxurious dining experience.

Recipe FAQs

→ Can I make these stuffed shells ahead of time?

Yes, assemble the dish up to 24 hours before baking. Cover tightly and refrigerate. Add 10–15 minutes to baking time if baking cold from the refrigerator. You can also freeze the unbaked dish for up to 2 months.

→ What can I substitute for smoked Gouda?

Use half smoked and half regular Gouda for a milder flavor. Alternatively, try smoked provolone, sharp cheddar, or Gruyère. The smoked element adds depth, but regular Gouda still provides excellent melting qualities and rich flavor.

→ Can I use fresh pumpkin instead of canned?

Absolutely. Roast or boil fresh pumpkin, then purée until smooth. Drain excess moisture by letting it sit in a fine-mesh strainer for 15–20 minutes before using. Butternut squash, kabocha, or sweet potato purée work beautifully as alternatives.

→ How do I prevent the sauce from separating?

Keep heat low when making the Alfredo and add Parmesan gradually, whisking constantly. If the sauce appears too thick, whisk in warm broth a splash at a time. Avoid boiling vigorously after cheese is added to maintain smooth, creamy consistency.

→ What sides pair well with these stuffed shells?

A crisp green salad with vinaigrette cuts through the richness. Roasted vegetables like Brussels sprouts, broccoli, or asparagus complement the autumn flavors. Crusty bread for sauce-dipping and a glass of white wine complete the meal perfectly.