Save The first time I made these stuffed shells, it was a rainy November evening and I was craving something that felt like a hug on a plate. My kitchen filled with this incredible nutty, brown butter aroma that had my roommate wandering in, asking what smelled so amazing. When we finally sat down to eat, the combination of smoky Gouda and sweet pumpkin felt like discovering a flavor pairing I should have known about all along.
I served this at a Friendsgiving a few years back when someone forgot the main dish and I had to improvise with what was in my pantry. My friend Sarah, who claims she hates pumpkin in anything except pie, took one bite and literally said shut up, what is this. It has been requested at every fall gathering since.
Ingredients
- Jumbo pasta shells: Look for the biggest ones you can find since they are easier to fill and hold more of that delicious pumpkin mixture
- Kosher salt: Salting your pasta water generously is the only chance you get to season the shells from the inside out
- Pumpkin purée: Use plain canned pumpkin, not pie filling which already has spices and sweeteners added
- Whole milk ricotta: Full fat ricotta creates the creamiest filling but part skim works if you are watching things
- Smoked Gouda: This is the secret ingredient that gives the filling its incredible depth and savory character
- Grated Parmesan: Adds a salty, umami punch that balances the sweet pumpkin perfectly
- Large egg: Binds everything together so the filling does not melt out during baking
- Fresh sage: The sage gets fried in butter and becomes these crispy, aromatic chips that are basically nature's bacon
- Freshly grated nutmeg: Just a pinch adds this subtle warmth that makes people ask what is that flavor
- Unsalted butter: You need good butter here because you are intentionally browning it for that nutty flavor base
- Heavy cream: Creates that luxurious Alfredo sauce that coats every shell in velvety goodness
- Garlic: Minced as finely as possible so it melts into the sauce without any harsh bites
- Vegetable broth: Keep this handy to thin the sauce if it gets too thick as it stands
Instructions
- Preheat your oven:
- Get your oven to 375°F and butter a 9x13 baking dish so nothing sticks later.
- Cook the pasta shells:
- Boil the shells in salted water for 1 to 2 minutes less than the package says since they will finish cooking in the oven.
- Make the pumpkin filling:
- Mix the pumpkin, ricotta, Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper and cayenne until everything is smooth and combined.
- Start the brown butter:
- Melt the butter in a saucepan over medium heat, add the sage leaves and swirl until the butter foams, browns and smells nutty, about 4 to 6 minutes.
- Crisp the sage leaves:
- Fish out those sage leaves and drain them on paper towels because they become these incredible crispy garnish bits.
- Build the Alfredo base:
- Put the brown butter back on low heat, add the garlic for a minute, then pour in the cream and bring it to a gentle bubble.
- Add the cheese:
- Whisk in the Parmesan gradually, letting it melt completely before adding more, then season with nutmeg, salt and pepper.
- Assemble the dish:
- Spread some sauce in the baking dish, fill each shell with pumpkin filling, nestle them in and cover with most of the remaining sauce.
- Add the toppings:
- Scatter the extra Gouda and Parmesan on top and add those crispy sage leaves you saved earlier.
- Bake until bubbly:
- Cover with foil and bake for 20 minutes, then uncover and go another 10 to 15 minutes until everything is golden and bubbling.
- Rest before serving:
- Let the dish sit for 5 to 10 minutes so the sauce sets up a bit and does not run everywhere when you serve it.
Save This recipe became my go to the year I hosted Thanksgiving for the first time and was terrified of messing up the turkey. Everyone was so obsessed with these shells that they barely noticed the bird was slightly overdone, which was honestly a huge relief.
Make Ahead Magic
You can assemble the entire dish up to 24 hours before baking, just keep it covered in the fridge and add about 10 to 15 minutes to the baking time since everything will be cold. I actually think the flavors meld together even better when they have time to hang out overnight.
Freezing Instructions
Assemble everything but do not bake it, wrap the dish really well with plastic and foil, and freeze for up to 2 months. Thaw it in the fridge overnight before baking and nobody will ever know this was a freezer meal.
Serving Suggestions
A crisp green salad with an acidic vinaigrette cuts through all that rich cheese and cream perfectly. I also love serving roasted Brussels sprouts or broccolini on the side because the slight bitterness balances the sweet pumpkin filling.
- Crusty bread for soaking up any extra sauce is basically mandatory
- A light white wine like Pinot Grigio pairs beautifully with the creamy sage flavors
- Keep extra Parmesan at the table because everyone will want more
Save These shells have become the dish my friends actually request by name, which is the highest compliment a recipe can get in my book.
Recipe FAQ
- → Can I prepare this dish in advance?
Yes, you can assemble the shells and sauce up to 24 hours before baking. Store covered in the refrigerator. If baking from cold, add an extra 10-15 minutes to the baking time to ensure it's heated through.
- → What can I use as a substitute for pumpkin purée?
Butternut squash, kabocha squash, or sweet potato purée can all be used as excellent alternatives to pumpkin, offering a similar flavor and texture profile to the filling.
- → Is it possible to make the Alfredo sauce less rich?
To lighten the sauce, you can substitute half of the heavy cream with whole milk or half-and-half. This will maintain a creamy consistency while reducing the overall richness.
- → How do I prevent the pasta shells from sticking together after boiling?
After cooking the jumbo shells to just al dente, drain them and rinse under cool water. Then, lay them out in a single layer on a lightly oiled tray or baking sheet. This helps prevent them from sticking while they cool.
- → Can I add meat or vegetables to make this a heartier meal?
Absolutely! For a more substantial dish, consider adding sautéed mushrooms, spinach, or crumbled cooked sausage to the pumpkin and Gouda filling. This will enhance the texture and flavor complexity.