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 quickly became a family favorite at our autumn dinners, bringing warmth and deliciousness to every bite.
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 This recipe brings my family together every fall; the kids love the creamy filling while adults enjoy the rich sauce.
Make Ahead Tips
Assemble the stuffed shells up to one day in advance and refrigerate. Bake just before serving for best results.
Serving Suggestions
Serve with a crisp green salad and a glass of dry white wine such as Sauvignon Blanc to complement the dish.
Allergen Info
Contains wheat from pasta and dairy from ricotta Gouda Parmesan cream and butter. May contain traces of eggs depending on pasta used. Verify ingredient labels for allergy concerns.
Save Enjoy this comforting fall dish that’s sure to impress your guests and become a seasonal favorite.
Recipe FAQ
- → What type of pasta shells are best for stuffing?
Use jumbo pasta shells as their large size holds the filling well and allows for even baking.
- → Can I make the brown butter sauce ahead?
Yes, you can prepare the brown butter and sage sauce in advance and warm it gently before serving.
- → What can I substitute for smoked Gouda?
Gruyère or Fontina cheese work well as substitutes, offering similar melting qualities and flavor profiles.
- → How do I achieve the nutty flavor in the sauce?
Slowly melt butter over medium heat until it foams and turns golden brown, releasing a rich nutty aroma before adding cream and cheese.
- → Is it necessary to pre-cook the pasta shells?
Yes, boiling the shells until al dente ensures they soften perfectly during baking and hold the filling without breaking.
- → How can I add a smoky flavor to the filling?
Incorporate a small amount of smoked paprika into the filling mixture for a subtle smoky depth.