Save It 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 for me and my family, reminding us of crisp fall evenings and warm, hearty meals shared together.
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.
Save It Sharing this meal with my family always brings joy and creates lasting memories around the dinner table.
Serving Suggestions
Pair with a crisp green salad and a dry white wine such as Sauvignon Blanc for a balanced meal.
Make Ahead Tips
Assemble the shells up to 1 day in advance, refrigerate, and bake just before serving to save time on busy days.
Variation Ideas
For a smoky flavor, add smoked paprika to the filling or substitute Gruyère or Fontina cheese for Gouda.
Save It This recipe is a delightful way to celebrate fall’s bounty with creamy, cheesy goodness in every bite.
Recipe FAQs
- → What type of pasta shells work best?
Jumbo pasta shells are ideal as they hold ample filling and bake evenly with the sauce.
- → Can I use different cheeses in the filling?
Yes, Gruyère or Fontina are excellent substitutes for Gouda for a slightly different flavor profile.
- → How do I prevent the shells from sticking together during cooking?
Cook shells al dente in salted boiling water and rinse with cold water, then separate them gently to avoid sticking.
- → What gives the sauce its brown butter flavor?
Melting butter until golden brown before adding cream and cheese imparts a rich, nutty aroma and taste to the sauce.
- → Can this dish be prepared in advance?
Yes, the shells can be assembled a day ahead, refrigerated, and baked fresh when ready to serve.