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 dish quickly became a seasonal favorite in my family. It combines comforting flavors with an elegant presentation that impresses guests and delights kids alike.
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:
- Cook jumbo pasta shells in salted boiling water until al dente. Drain and let cool slightly.
- Prepare 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 We often enjoy this recipe during autumn gatherings. The kids love helping fill the shells which makes it a special family activity.
Required Tools
Large pot, colander, mixing bowl, medium saucepan, baking dish, spoon or piping bag for filling shells.
Allergen Information
Contains Wheat (pasta) and Milk/Dairy (ricotta Gouda Parmesan cream butter). May contain traces of eggs depending on pasta used.
Nutritional Information
Per serving: 450 calories, 28 g total fat, 40 g carbohydrates, 16 g protein.
Save This recipe perfectly balances creamy and savory flavors making it a delightful fall comfort meal.
Recipe FAQs
- → What type of pasta works best for stuffing?
Jumbo pasta shells are ideal because their size can hold plenty of the creamy filling without breaking apart during baking.
- → Can I substitute Gouda with other cheeses?
Yes, Gruyère or Fontina are excellent alternatives that maintain a smooth melt and complement the pumpkin flavor well.
- → How do I achieve the brown butter sauce's nutty flavor?
Cook unsalted butter over medium heat until it foams and turns golden brown, releasing a nutty aroma before adding the cream and cheese.
- → What is the best way to prevent the pasta shells from sticking?
Cook shells until al dente and drain carefully. Cooling slightly before filling helps reduce sticking, and greasing the baking dish also aids in easy removal.
- → Can this dish be prepared in advance?
Yes, you can assemble the stuffed shells and refrigerate them up to one day before baking to save time on serving day.
- → What garnishes pair well with this dish?
Fresh sage sprinkled on top before serving adds aroma, and a side crisp green salad balances the rich flavors.