Pin This The first bite of these shells happened on a Wednesday night when I had leftover pumpkin purée and a wedge of smoked Gouda I'd bought on impulse. I stuffed the shells while my kitchen smelled like browning butter and crisping sage, and by the time they came out of the oven, golden and bubbling, I knew I'd stumbled onto something that felt both elegant and comforting. My husband walked in, looked at the dish, and said it smelled like fall decided to move in. That's exactly what it was.
I made this for a small dinner party last October, and one friend who usually skips pasta asked for seconds. She said the pumpkin made it feel lighter somehow, even though it was undeniably rich. I think it's because the filling isn't heavy or stodgy, it's smooth and almost velvety, with just enough smoke and spice to keep it interesting. That night, we ate every shell, and I found myself scraping the dish for extra sauce.
Ingredients
- Jumbo pasta shells: Cook them just under al dente so they don't tear when you fill them or turn mushy in the oven.
- Pumpkin purée: Use plain, unsweetened purée, not pie filling, and if it's watery, drain it in a fine mesh strainer for 10 minutes.
- Smoked Gouda: This is the secret star, adding depth without overpowering the pumpkin, shred it yourself for the smoothest melt.
- Whole milk ricotta: It keeps the filling creamy and light, avoid skim or part skim, they can make it grainy.
- Parmesan cheese: Freshly grated melts better and tastes sharper than pre shredded, which often has anti caking agents.
- Fresh sage: A little goes a long way, it becomes sweet and crispy in brown butter and fragrant when mixed into the filling.
- Nutmeg: Freshly grated nutmeg has a warmth that dried can't match, just a few swipes on a microplane is enough.
- Unsalted butter: Browning butter concentrates its flavor, unsalted lets you control the salt level in the sauce.
- Heavy cream: This is what makes the Alfredo luscious and pourable, you can lighten it slightly with half and half but don't go lower.
- Garlic: Use fresh, not jarred, and sauté it gently in the brown butter so it doesn't turn bitter.
Instructions
- Preheat and Prep:
- Set your oven to 375°F and grease a 9x13 inch baking dish lightly with butter or nonstick spray. This keeps the shells from sticking and makes cleanup easier.
- Cook the Shells:
- Boil salted water, add the shells, and cook them 1 to 2 minutes less than the package says so they stay firm enough to handle. Drain, rinse under cool water, and lay them on a lightly oiled tray so they don't glue themselves together.
- Make the Filling:
- Combine pumpkin, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne in a large bowl and stir until smooth. If it feels too thick to scoop easily, add heavy cream a tablespoon at a time until it loosens just enough.
- Brown the Butter:
- Melt butter in a medium saucepan over medium heat, add sage leaves, and swirl the pan until the butter foams and turns golden brown with a nutty aroma, about 4 to 6 minutes. Lift out the sage leaves with a slotted spoon and set them aside on paper towels.
- Build the Alfredo:
- Return the brown butter to low heat, add minced garlic, and cook for 30 to 60 seconds until fragrant. Stir in heavy cream and bring it to a gentle simmer.
- Finish the Sauce:
- Lower the heat and whisk in Parmesan a little at a time, letting each addition melt before adding more, then season with nutmeg, salt, and pepper. If the sauce is too thick, whisk in broth a splash at a time until it's pourable but still creamy.
- Coat the Dish:
- Spread about half to three quarters of a cup of Alfredo sauce on the bottom of your prepared baking dish. This creates a cushion that keeps the shells moist and prevents sticking.
- Fill the Shells:
- Spoon 2 to 3 tablespoons of pumpkin filling into each shell and arrange them open side up in a snug single layer in the dish. They should fit close together so they steam gently as they bake.
- Smother with Sauce:
- Pour most of the remaining Alfredo evenly over and around the shells, holding back a little to drizzle after baking if you like. The sauce should pool around the shells and coat the tops.
- Top and Bake:
- Sprinkle shredded Gouda and grated Parmesan over the top, scatter the reserved crisped sage leaves, then cover loosely with foil and bake for 20 minutes. Remove the foil and bake another 10 to 15 minutes until bubbling and golden, or broil briefly for extra color.
- Rest and Serve:
- Let the dish rest for 5 to 10 minutes so the sauce settles and the shells firm up slightly. Drizzle with reserved Alfredo, garnish with fresh or crisped sage, black pepper, and extra Parmesan, then serve 3 to 4 shells per person.
Pin This One Sunday, I assembled these in the morning and tucked them in the fridge until dinner. When I pulled them out hours later, the shells had soaked up just enough sauce to become even more tender, and the flavors had melted together in a way that felt deeper and more cohesive. That make ahead trick turned this into my favorite dish to bring to potlucks, because it tastes even better when it's had time to sit.
You can assemble the whole dish up to 24 hours ahead, cover it tightly with foil or plastic wrap, and refrigerate until you're ready to bake. Just add 10 to 15 minutes to the baking time if it goes in cold. If you want to freeze it, assemble but don't bake, wrap it well in foil and plastic, and freeze for up to 2 months, then thaw overnight in the fridge before baking as directed. Leftovers keep in an airtight container in the fridge for 3 to 4 days and reheat beautifully in the oven or microwave with a splash of cream or broth to loosen the sauce.
If smoked Gouda feels too bold, use half smoked and half regular Gouda or swap in fontina for a milder, creamier bite. You can replace pumpkin with butternut squash, kabocha, or even mashed sweet potato for a different fall flavor. A pinch of cinnamon or allspice in the filling adds warmth, and stirring in sautéed mushrooms or crumbled cooked sausage makes it heartier and more substantial. I once added a handful of toasted walnuts to the filling and loved the texture it brought.
These shells are rich and satisfying on their own, but they shine next to a crisp green salad dressed with lemon vinaigrette or a platter of roasted Brussels sprouts and carrots. Crusty bread is perfect for mopping up the extra Alfredo sauce, and a light, dry white wine like Pinot Grigio or a sparkling cider balances the richness beautifully.
- Pair with a simple arugula salad tossed with olive oil, lemon, and shaved Parmesan.
- Serve alongside roasted vegetables like broccoli, asparagus, or butternut squash.
- Offer warm, crusty bread or garlic knots for soaking up the sauce.
Pin This Every time I make these shells, the kitchen fills with that unmistakable scent of brown butter and sage, and it feels like a small celebration of the season. They're rich, cozy, and just a little bit fancy, the kind of dish that makes an ordinary night feel special.
Recipe FAQs
- → Can I make these stuffed shells ahead of time?
Yes, assemble the dish completely and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the baking time if baking cold from the refrigerator.
- → Can I freeze pumpkin and Gouda stuffed shells?
Assemble the dish but do not bake. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
- → What can I substitute for smoked Gouda cheese?
For a milder flavor, use half smoked and half regular Gouda. Alternatively, try sharp cheddar, gruyère, or fontina for different flavor profiles while maintaining the creamy texture.
- → Can I use fresh pumpkin instead of canned?
Absolutely. Roast or steam fresh pumpkin, then purée until smooth. One small sugar pumpkin typically yields about 2 cups of purée. Ensure it's well-drained to prevent a watery filling.
- → How do I prevent the shells from sticking together?
Cook the shells 1–2 minutes less than package directions, drain, and rinse under cool water immediately. Arrange them in a single layer on a lightly oiled tray until ready to fill.
- → Can I make this dish lighter?
Substitute half the heavy cream with whole milk or half-and-half in the Alfredo sauce. You can also use part-skim ricotta and reduce the amount of cheese topping while still maintaining great flavor.