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.
I first served this at a family gathering and everyone asked for seconds the comforting flavors and creamy texture made it an instant favorite.
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 Oven:
- Preheat oven to 350°F (175°C). Grease a medium baking dish.
- Cook Pasta Shells:
- 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 4 minutes) Immediately stir in heavy cream Parmesan cheese salt and pepper Simmer for 2 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 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 especially loves this recipe during the fall it brings warmth and nostalgia to our dinner table.
Required Tools
Large pot Colander Mixing bowl Medium saucepan Baking dish Spoon or piping bag for filling shells
Allergen Information
Contains Wheat (pasta) Milk Dairy (ricotta Gouda Parmesan cream butter) May contain traces of eggs depending on pasta used Always verify ingredient labels if allergies are a concern.
Nutritional Information
Per serving Calories 450 Total Fat 28 g Carbohydrates 40 g Protein 16 g
Save This recipe brings a gourmet twist to traditional stuffed shells perfect for sharing with loved ones.
Common Questions
- → What type of pasta shells work best?
Large jumbo pasta shells are ideal to hold the creamy filling without breaking apart during baking.
- → Can I substitute the smoked Gouda?
Gruyère or Fontina make excellent alternatives, providing similar melt and flavor profiles.
- → How is the brown butter sauce prepared?
Butter is gently melted and browned until nutty and golden, then combined with cream, Parmesan, and sage for a rich sauce.
- → Can this dish be made ahead?
Yes, assemble up to one day in advance, refrigerate, and bake just before serving for convenience.
- → What spices enhance the filling’s flavor?
Fresh sage adds herbal notes, and a touch of smoked paprika can enhance the smoky depth.
- → How to reheat leftovers without drying out?
Cover the dish with foil and warm gently in the oven; adding extra sauce before reheating helps maintain moisture.