Pin this 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 has become a family favorite during the fall, bringing warmth and smiles to our holiday table every year.
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
- Step 1:
- Preheat oven to 350°F (175°C). Grease a medium baking dish.
- Step 2:
- Cook jumbo pasta shells in salted boiling water until al dente. Drain and let cool slightly.
- Step 3:
- In a medium bowl, combine pumpkin puree, ricotta cheese, 1 cup smoked Gouda, chopped sage, salt, and pepper. Mix until smooth.
- Step 4:
- Fill each shell generously with the pumpkin mixture and arrange them in the prepared baking dish.
- Step 5:
- In a saucepan over medium heat, melt butter until it foams and turns golden brown with a nutty aroma (about 3 to 4 minutes). Immediately stir in heavy cream, Parmesan cheese, salt, and pepper. Simmer for 2 to 3 minutes, stirring until thickened. Remove from heat.
- Step 6:
- Pour half of the Alfredo sauce evenly over the stuffed shells. Sprinkle the reserved ½ cup smoked Gouda on top.
- Step 7:
- Bake for 25 to 30 minutes, until bubbly and golden.
- Step 8:
- Warm the reserved sauce and drizzle over the shells just before serving. Garnish with extra sage if desired.
Pin this This dish often sparks conversations at family dinners and is eagerly requested for every fall gathering we host.
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.
Nutritional Information
Per serving: Calories 450, Total Fat 28 g, Carbohydrates 40 g, Protein 16 g
Pin this This autumn-inspired recipe is sure to impress and bring comfort to your table in just under an hour.
Frequently Asked Recipe Questions
- → What type of pasta shells are used?
Large jumbo pasta shells are best for holding the creamy pumpkin and cheese filling securely during baking.
- → Can smoked Gouda be substituted?
Gruyère or Fontina make excellent alternatives, adding a unique but complementary flavor to the filling.
- → How is the brown butter sauce prepared?
Butter is melted over medium heat until golden and nutty in aroma, then combined with cream and Parmesan to create a velvety sauce.
- → Is this dish suitable for vegetarians?
Yes, it is vegetarian-friendly, containing dairy but no meat ingredients.
- → Can this dish be made ahead of time?
Assemble the filled shells a day in advance, refrigerate, and bake shortly before serving for convenience.
- → What herbs enhance the flavor?
Fresh sage is finely chopped and mixed into the filling and sauce, adding an aromatic, earthy note.