Save to Pinterest The first time I made brown butter, I stood over the stove watching those milk solids turn golden brown, absolutely mesmerized. Now, that nutty, toasty fragrance is what signals comfort food season in my kitchen. These stuffed shells came together on a rainy Sunday when I had extra pumpkin purée and a craving for something that felt like a warm hug on a plate. The way the smoked Gouda mingles with the sweet pumpkin is something special, and when that brown butter sage sauce gets into every nook and cranny, it is absolute perfection.
Last autumn, I brought these to a friend's potluck and watched them disappear within minutes. My friend Sarah, who claims to hate pumpkin anything, took one bite and immediately asked for the recipe. Now, whenever I invite people over for dinner between October and December, this is the first thing they request.
Ingredients
- Jumbo pasta shells: These are the perfect vessel for holding all that creamy filling, and cooking them slightly shy of al dente keeps them from getting mushy
- Pumpkin purée: Make sure you grab the unsweetened canned stuff or roast and puree your own for the best autumn flavor
- Smoked Gouda: This is the star that brings all the depth and smokiness, and shredding it yourself helps it melt better
- Ricotta cheese: Whole milk ricotta gives the filling that creamy, lush texture we want
- Fresh sage: Fresh sage leaves get crispy and fragrant in the brown butter, but dried works in a pinch
- Unsalted butter: Starting with unsalted butter lets you control exactly how salty your brown butter sauce gets
- Heavy cream: This creates that velvety, restaurant quality Alfredo sauce that coats every shell perfectly
- Freshly grated nutmeg: Just a quarter teaspoon adds this subtle warmth that makes people wonder what your secret ingredient is
Instructions
- Preheat your oven and prep the pan:
- Set your oven to 375 degrees and give a 9x13 baking dish a light coating of butter or cooking spray so nothing sticks later.
- Cook the pasta shells:
- Boil a big pot of salted water and cook your shells for 1 to 2 minutes less than the package says, then drain and rinse them under cool water right away.
- Mix up that gorgeous filling:
- Combine pumpkin, ricotta, shredded Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and cayenne in a large bowl until everything is smooth and creamy.
- Make the magic brown butter:
- Melt butter in a saucepan over medium heat, toss in sage leaves, and let it cook until the butter foams up and turns golden brown with those delicious little brown specks.
- Build the Alfredo sauce:
- Pull out the crispy sage leaves for later, return the brown butter to low heat, add garlic for about a minute, then stir in cream and let it gently simmer.
- Add the cheese and season it:
- Whisk in Parmesan gradually, season with nutmeg, salt, and pepper, and thin with a splash of broth if the sauce seems too thick.
- Get ready to assemble:
- Spread about half a cup to three quarters cup of that luscious sauce all over the bottom of your prepared baking dish.
- Stuff the shells:
- Fill each shell with 2 to 3 tablespoons of pumpkin filling and nestle them into the dish in a single layer, opening facing up.
- Sauce and cheese the top:
- Pour most of the remaining sauce over and around the shells, then top with extra shredded Gouda and Parmesan.
- Bake until bubbly:
- Cover loosely with foil and bake for 20 minutes, then remove foil and bake another 10 to 15 minutes until everything is golden and bubbling.
- Rest and serve:
- Let the dish rest for 5 to 10 minutes so the sauce sets up a bit, then drizzle with any reserved sauce and top with those crispy sage leaves.
Save to Pinterest My mother-in-law took one bite of these during Thanksgiving last year and declared they were better than her famous lasagna, which is saying something. Now she calls me every October just to confirm I am making them for Christmas Eve dinner.
Make It Your Own
Half smoked Gouda and half regular Gouda creates a subtler flavor if you find the smoke too intense. Butternut squash or even sweet potato purée works beautifully in place of pumpkin when you want to switch things up. A pinch of cinnamon or allspice in the filling adds another layer of warmth.
Perfect Pairings
A crisp green salad with apple cider vinaigrette cuts through all that richness perfectly. Roasted Brussels sprouts or garlicky green beans make excellent vegetable sides. Crusty bread is non-negotiable for sopping up any extra sauce on your plate.
Storage And Make Ahead Tips
You can assemble the entire dish up to 24 hours ahead and keep it covered in the refrigerator. Just add 10 to 15 minutes to your baking time since it will be cold going into the oven. For freezing, assemble everything but do not bake, wrap tightly, and freeze for up to 2 months.
- Thaw frozen shells overnight in the refrigerator before baking
- Leftovers reheat beautifully in the microwave or covered with foil in a 350 degree oven
- The sauce actually gets better overnight as all those flavors meld together
Save to Pinterest There is something about pulling this bubbling dish out of the oven that feels like pure autumn magic. Hope it becomes a staple in your home too.
Recipe FAQs
- → What kind of pumpkin purée should I use?
For the best results, use canned unsweetened pumpkin purée, not pumpkin pie filling. If you prefer, you can also make your own fresh pumpkin purée from scratch.
- → Can I prepare this dish ahead of time?
Absolutely! You can assemble the entire dish up to 24 hours in advance and refrigerate it. If baking from cold, add an extra 10-15 minutes to the total baking time to ensure it heats through evenly.
- → What are some good substitutions for smoked Gouda?
If smoked Gouda is unavailable or you prefer a milder taste, you can use regular Gouda, or a blend of provolone and mozzarella. For a more pungent flavor, consider a smoked cheddar.
- → How can I make the Alfredo sauce lighter?
To reduce the richness of the Alfredo sauce, you can substitute half of the heavy cream with whole milk or half-and-half. This will yield a slightly thinner, less decadent sauce without compromising flavor too much.
- → Can I freeze the stuffed shells?
Yes, you can freeze them unbaked. Assemble the dish, wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
- → What can I serve alongside this main course?
This rich dish pairs wonderfully with a simple green salad, some roasted seasonal vegetables like asparagus or Brussels sprouts, or crusty garlic bread to soak up all the delicious sauce.