I stuffed jumbo shells with pumpkin and smoky Gouda and smothered them in a brown butter and sage Alfredo to create Pumpkin Stuffed Shells that give classic fall flavors a clever new twist.

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I love tricking dinner guests with something that looks classic but tastes unexpected. My Pumpkin Stuffed Shells do that every time.

I stuff wide shells with pumpkin puree and shredded gouda, and people always stop mid bite because it just works, sweet smoky creamy in the same forkful. It’s the sort of easy showstopper that makes you want seconds and then act like you totally meant to lose control.

If you like Stuffed Pasta Shells but crave a little autumnal twist, this one will be your new cheat code. I maybe test it on neighbors first.

Ingredients

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Pumpkin puree: fiber rich, vitamin A boost, lightly sweet, keeps filling moist.
Gouda: smoky, melty, adds fat and protein, makes filling rich and savory.
Ricotta: creamy, mild, adds protein and calcium, balances sweet pumpkin flavors.
Brown butter: nutty, aromatic, boosts savory depth and gives cozy toasty notes.
Sage: earthy, peppery leaves, fragrant oil, cuts richness and adds herbal lift.
Heavy cream: gives silky sauce, lots of fat, makes dish indulgent not lean.
Parmesan: salty, umami, little goes far, you’re gonna love that punch.
Garlic: pungent, savory, small amount brightens sauce, adds aromatic depth.
Panko: crunchy topping option, adds crisp texture, slightly toasts in oven.

Ingredient Quantities

12 oz jumbo pasta shells (about 20-24 shells)

1 cup pumpkin puree (from a 15 oz can)

1 1/2 cups whole-milk ricotta (about 12 oz)

1 1/2 cups shredded gouda or smoked gouda (about 6 oz)

1/2 cup grated Parmesan, divided

1 large egg

1/4 teaspoon ground nutmeg

1 teaspoon kosher salt

1/2 teaspoon black pepper

6 tablespoons unsalted butter, divided

1 1/2 cups heavy cream

2 cloves garlic, minced

12-16 fresh sage leaves

1 tablespoon olive oil (optional)

1/2 cup panko breadcrumbs (optional)

2 tablespoons chopped fresh parsley (for garnish)

How to Make this

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1. Preheat oven to 375F and bring a large pot of salted water to a boil. Cook jumbo shells until just al dente (usually 10 to 12 minutes), drain and spread on a sheet tray or a towel so they don’t stick while you make the filling.

2. Make the pumpkin filling: in a bowl stir together pumpkin puree, ricotta, shredded gouda, 1/4 cup grated Parmesan, the egg, nutmeg, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until smooth. Taste the mix for seasoning, you might want a little more salt.

3. Stuff the shells: spoon about 2 tablespoons of filling into each cooled shell and place them seam side up in a 9×13 baking dish lightly brushed with a bit of olive oil or butter.

4. Brown the butter and make the Alfredo: in a medium skillet melt 4 tablespoons unsalted butter over medium heat, swirling until it foams and smells nutty and turns light brown, watch it close so it doesnt burn. Add the minced garlic and cook 20 to 30 seconds, then pour in the heavy cream and bring to a gentle simmer. Whisk in the remaining 1/4 cup grated Parmesan, salt and pepper and simmer until slightly thickened, about 3 to 4 minutes.

5. Crisp some sage: while the cream simmers, in a small skillet melt 1 tablespoon butter over medium and fry 8 to 10 sage leaves until crisp, about 20 to 30 seconds per side. Drain on paper towel and reserve for garnish. You can also add a few torn sage leaves into the sauce for flavor, then remove if you like.

6. Pour a thin layer of the brown butter Alfredo into the bottom of the baking dish, arrange the stuffed shells on top, then spoon the rest of the sauce evenly over the shells so theyre well coated. Sprinkle the remaining Parmesan over everything.

7. Make the panko topping (optional but highly recommended): in the same small skillet melt the last 1 tablespoon butter with 1 tablespoon olive oil, add 1/2 cup panko and toast, stirring, until golden and crunchy. Stir in the toasted sage crumbs or a few chopped sage leaves if you like, then sprinkle the panko over the sauced shells.

8. Bake uncovered for 20 to 25 minutes until sauce is bubbly and topping is golden. If the panko is browning too fast, tent loosely with foil.

9. Remove from the oven, top with the reserved crisp sage leaves and 2 tablespoons chopped fresh parsley, let sit 5 minutes so it sets a bit, then serve warm.

Equipment Needed

1. Large pot with lid for boiling the shells
2. Colander for draining the pasta
3. Sheet tray or clean kitchen towel to spread and cool shells so they dont stick
4. Large mixing bowl for the pumpkin ricotta filling
5. 9 by 13 baking dish (lightly oiled)
6. Medium skillet for browning butter and making the Alfredo sauce
7. Small skillet for crisping sage and toasting panko
8. Measuring cups and spoons plus a box grater for the Parmesan
9. Whisk, rubber spatula and a spoon or tongs for stuffing and assembling

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can. Roast a small sugar or pie pumpkin until soft, scoop and puree, then drain any excess liquid by simmering it down or straining, you want about 1 cup of thick puree to match the recipe.

Q: How do I stop the filling or sauce from getting too watery?
A: Drain or press the ricotta on a fine sieve if it's very wet, simmer the pumpkin a little to remove extra moisture, and reduce the cream slightly when making the brown butter sage Alfredo so it clings to the shells. Also salt at the end since cheeses add saltiness.

Q: Can I make the shells ahead of time or freeze them?
A: Yes. Assemble the shells in the baking dish, cover tightly and refrigerate up to 24 hours or freeze up to 2 months. If baking from thawed bake covered at 375°F (190°C) about 25 to 30 minutes then uncover 8 to 10 minutes. From frozen bake covered 40 to 50 minutes then uncover to brown.

Q: What is a good substitute for smoked gouda if I can't find it?
A: Fontina or Gruyere work great for melt and creaminess, mild cheddar will work in a pinch. If you want that smoky note try adding a little smoked paprika or a splash of liquid smoke.

Q: How do I get a crunchy, golden breadcrumb topping?
A: Toast the panko in 1 tablespoon butter or olive oil with a pinch of salt until golden, stir in chopped fried sage if you like, then sprinkle over the shells and bake or broil for 2 to 3 minutes to crisp. Watch it closely it browns fast.

Q: Can I make this vegan or dairy free?
A: Yes but the flavor changes. Use vegan ricotta or blended tofu, a plant based shredded cheese that melts, vegan butter and full fat oat or soy cream. Add nutritional yeast for savory depth and a little smoked paprika for smoky notes.

Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce Recipe Substitutions and Variations

Pumpkin puree: swap with roasted butternut squash puree 1:1, or mashed sweet potato 1:1 (if it’s sweeter add a squeeze of lemon), or canned plain yams, same quantity.
Whole-milk ricotta: use part-skim ricotta 1:1, or blend small-curd cottage cheese until smooth equal parts, or mascarpone or cream cheese thinned with a splash of milk to match the texture.
Gouda (smoked or regular): swap for fontina, Gruyere, or mild/medium cheddar, same weight; if you pick an aged sharp cheddar use a little less cause it’s stronger.
Heavy cream: substitute 3/4 cup whole milk plus 1/3 cup melted butter for each cup heavy cream, or use evaporated milk 1:1, or plain Greek yogurt thinned with milk 1:1 for a slightly tangy thicker sauce.

Pro Tips

1) Don’t let the shells stick together, seriously. Right after draining spread them out on a towel or sheet pan and gently toss each with a tiny drizzle of olive oil so they stay separate while you stuff them. If you try to stuff cold clumped shells you’ll hate your life.

2) Fix watery ricotta before you mix it. Put ricotta in a fine sieve or cheesecloth over a bowl for 15 to 30 minutes if it seems wet, then fold in the cheeses and egg. Taste the filling as you go, it often needs a bit more salt or nutmeg than you think. If it’s too loose add more grated Parmesan or a couple tablespoons of panko to firm it up.

3) Watch the brown butter and watch it close, because it goes from dreamy to burnt in seconds. Pull the pan off the heat when it just smells nutty, add the cream slowly and simmer gentle so it thickens without breaking. If the sauce ends up too thin stir in a little extra grated cheese or reduce it down, if too thick loosen with a splash of cream or reserved water from the pasta.

4) Make ahead and textural tricks. You can stuff shells and freeze them on a tray, then transfer to a bag; bake from frozen but add 10 to 15 minutes to the oven time. Toast your panko in butter plus a little oil for color and crunch, and crisp the sage right before serving so it stays snap-crisp. Let the dish rest a few minutes after baking so it sets, otherwise everything spills out when you serve.

Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce Recipe

Recipe by Bob Jones

0.0 from 0 votes

I stuffed jumbo shells with pumpkin and smoky Gouda and smothered them in a brown butter and sage Alfredo to create Pumpkin Stuffed Shells that give classic fall flavors a clever new twist.

Servings

servings

Calories

744

kcal

Equipment: 1. Large pot with lid for boiling the shells
2. Colander for draining the pasta
3. Sheet tray or clean kitchen towel to spread and cool shells so they dont stick
4. Large mixing bowl for the pumpkin ricotta filling
5. 9 by 13 baking dish (lightly oiled)
6. Medium skillet for browning butter and making the Alfredo sauce
7. Small skillet for crisping sage and toasting panko
8. Measuring cups and spoons plus a box grater for the Parmesan
9. Whisk, rubber spatula and a spoon or tongs for stuffing and assembling

Ingredients

12 oz jumbo pasta shells (about 20-24 shells)
1 cup pumpkin puree (from a 15 oz can)
1 1/2 cups whole-milk ricotta (about 12 oz)
1 1/2 cups shredded gouda or smoked gouda (about 6 oz)
1/2 cup grated Parmesan, divided
1 large egg
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 tablespoons unsalted butter, divided
1 1/2 cups heavy cream
2 cloves garlic, minced
12-16 fresh sage leaves
1 tablespoon olive oil (optional)
1/2 cup panko breadcrumbs (optional)
2 tablespoons chopped fresh parsley (for garnish)

Directions

Preheat oven to 375F and bring a large pot of salted water to a boil. Cook jumbo shells until just al dente (usually 10 to 12 minutes), drain and spread on a sheet tray or a towel so they don't stick while you make the filling.
Make the pumpkin filling: in a bowl stir together pumpkin puree, ricotta, shredded gouda, 1/4 cup grated Parmesan, the egg, nutmeg, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until smooth. Taste the mix for seasoning, you might want a little more salt.
Stuff the shells: spoon about 2 tablespoons of filling into each cooled shell and place them seam side up in a 9×13 baking dish lightly brushed with a bit of olive oil or butter.
Brown the butter and make the Alfredo: in a medium skillet melt 4 tablespoons unsalted butter over medium heat, swirling until it foams and smells nutty and turns light brown, watch it close so it doesnt burn. Add the minced garlic and cook 20 to 30 seconds, then pour in the heavy cream and bring to a gentle simmer. Whisk in the remaining 1/4 cup grated Parmesan, salt and pepper and simmer until slightly thickened, about 3 to 4 minutes.
Crisp some sage: while the cream simmers, in a small skillet melt 1 tablespoon butter over medium and fry 8 to 10 sage leaves until crisp, about 20 to 30 seconds per side. Drain on paper towel and reserve for garnish. You can also add a few torn sage leaves into the sauce for flavor, then remove if you like.
Pour a thin layer of the brown butter Alfredo into the bottom of the baking dish, arrange the stuffed shells on top, then spoon the rest of the sauce evenly over the shells so theyre well coated. Sprinkle the remaining Parmesan over everything.
Make the panko topping (optional but highly recommended): in the same small skillet melt the last 1 tablespoon butter with 1 tablespoon olive oil, add 1/2 cup panko and toast, stirring, until golden and crunchy. Stir in the toasted sage crumbs or a few chopped sage leaves if you like, then sprinkle the panko over the sauced shells.
Bake uncovered for 20 to 25 minutes until sauce is bubbly and topping is golden. If the panko is browning too fast, tent loosely with foil.
Remove from the oven, top with the reserved crisp sage leaves and 2 tablespoons chopped fresh parsley, let sit 5 minutes so it sets a bit, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.