Why You’ll Love Pumpkin & Gouda Stuffed Shells Recipe
Pumpkin & Gouda Stuffed Shells are a comforting baked pasta dish filled with creamy ricotta, pumpkin puree, and ginger pumpkin seed Gouda. The brown butter and sage Alfredo sauce adds a rich, savory flavor that complements the slightly sweet pumpkin filling. I bake the stuffed shells until the cheese is melted and bubbly, creating a creamy pasta dish with a golden finish. It’s a great option for fall dinners, holiday gatherings, or a cozy family meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 pound jumbo pasta shells
1 1/4 cup ricotta
1/2 can pumpkin puree
1/3 + 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
2 cloves garlic, minced
1 tsp nutmeg
1 tsp salt
1 tsp pepper
1/2 large yellow onions, diced
1 tbsp olive oil
6 large fresh sage leaves (+plus more to fry and add on top)
4 tbsp salted butter
1 tbsp flour
2 cups heavy cream
pinch of salt and pepper
Directions
1. Preheat the oven: I preheat the oven to 400°F and prepare a baking dish for the stuffed shells.
2. Cook the pasta: I bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions until al dente. I drain them and let them cool slightly before filling.
3. Sauté the onions: I heat the olive oil in a skillet over medium heat and add the diced yellow onion and half of the chopped sage. I cook until the onion becomes translucent.
4. Prepare the filling: In a mixing bowl, I combine the ricotta, pumpkin puree, 1/3 cup shredded Gouda, minced garlic, nutmeg, salt, and pepper. I stir in the sautéed onion and sage until evenly combined.
5. Brown the butter: In a saucepan over medium-high heat, I melt the salted butter until it begins to brown. I reduce the heat to low, add the remaining chopped sage, and cook for a couple of minutes until fragrant.
6. Make the Alfredo sauce: I whisk the flour into the browned butter, then slowly pour in half of the heavy cream while whisking until thickened. I add the remaining cream, season with a pinch of salt and pepper, and continue cooking until the sauce thickens again.
7. Prepare the baking dish: I spread half of the brown butter and sage Alfredo sauce evenly across the bottom of the baking dish.
8. Stuff the shells: Once the pasta shells are cool enough to handle, I spoon about 2 tablespoons of the pumpkin and Gouda filling into each shell. I arrange the filled shells in the baking dish.
9. Add the sauce and cheese: I pour the remaining Alfredo sauce over the stuffed shells and sprinkle the remaining 1/3 cup of shredded Gouda evenly on top.
10. Bake and serve: I bake the shells for 20–25 minutes, until the cheese is melted and bubbly. Before serving, I finish with additional black pepper and fried sage leaves.
Servings and Timing
Servings: Not specified in the original recipe
Prep Time: Not specified in the original recipe
Cook Time: 20–25 minutes (baking only)
Total Time: Not specified in the original recipe
Variations
For a different flavor, I can use regular Gouda in place of ginger pumpkin seed Gouda, although the filling will have a milder taste. Butternut squash puree is another option for a slightly different sweetness. I can also substitute Parmesan for some of the Gouda or add extra fresh sage for a stronger herbal flavor. For a lighter garlic flavor, I can reduce the amount of minced garlic in the filling.
Storage/Reheating
I store leftover pumpkin and Gouda stuffed shells in an airtight container in the refrigerator. To reheat, I place the shells in an oven-safe dish, cover with foil, and warm them in the oven until heated through. I can also microwave individual portions, adding a splash of cream if the sauce has thickened. For make-ahead preparation, I can assemble the shells and sauce in the baking dish, refrigerate them, and bake when ready, allowing additional time if the dish is cold.
FAQs
Can I use regular Gouda instead of ginger pumpkin seed Gouda?
Yes, I can substitute regular Gouda for the flavored variety. The dish will have a milder flavor, but the cheese will still melt into the creamy filling and sauce.
Can I use homemade pumpkin puree?
Yes, I can use homemade pumpkin puree as long as it is thick and not watery. I avoid excess moisture because it can make the filling too loose.
Can I use butternut squash instead of pumpkin?
Yes, I can substitute cooked, mashed butternut squash for the pumpkin puree. It provides a similar creamy texture with a slightly different sweetness.
How do I keep the pasta shells from tearing?
I cook the shells just until al dente and handle them gently after draining. Allowing them to cool slightly makes them easier to fill without tearing.
How do I know when the brown butter is ready?
I watch for the butter to turn golden brown and develop a nutty aroma. I reduce the heat as soon as it begins to brown to prevent burning.
Can I make the Alfredo sauce ahead of time?
Yes, I can prepare the sauce ahead and refrigerate it until needed. I reheat it gently over low heat, stirring until smooth before assembling the dish.
Can I assemble the stuffed shells ahead of time?
Yes, I can fill the shells, arrange them in the baking dish with the sauce, and refrigerate them until ready to bake. The baking time may need to be adjusted if the dish goes into the oven cold.
Why is my Alfredo sauce too thick?
The sauce can thicken as it cooks or cools. I add a small splash of cream while stirring over low heat to loosen it if needed.
Can I freeze Pumpkin & Gouda Stuffed Shells?
Freezing is possible, although the cream-based Alfredo sauce may separate slightly after thawing. I would freeze the assembled dish in a freezer-safe container, thaw it in the refrigerator, and reheat gently.
What can I serve with Pumpkin & Gouda Stuffed Shells?
I serve these stuffed shells with a simple green salad, roasted vegetables, or garlic bread. A lighter side dish helps balance the rich pumpkin filling and creamy Alfredo sauce.
Conclusion
Pumpkin & Gouda Stuffed Shells combine creamy pumpkin and ricotta filling with melted Gouda and a rich brown butter sage Alfredo sauce. The baked pasta has a soft, cheesy center and a savory finish from the garlic and fresh sage. I make this dish for fall dinners, family meals, or holiday gatherings when I want a comforting pasta recipe. It’s a flavorful way to use pumpkin in a savory baked dish.
Pumpkin & Gouda Stuffed Shells are a comforting baked pasta dish filled with creamy ricotta, pumpkin puree, and flavorful ginger pumpkin seed Gouda. Topped with a rich brown butter and sage Alfredo sauce, melted cheese, and crispy sage leaves, this cozy vegetarian dinner is perfect for fall evenings, holiday gatherings, and family meals.
Ingredients
1/2 pound jumbo pasta shells
1 1/4 cups ricotta cheese
1/2 can pumpkin puree
1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (for the filling)
1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (for topping)
2 cloves garlic, minced
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon black pepper
1/2 large yellow onion, diced
1 tablespoon olive oil
6 large fresh sage leaves, chopped, plus extra for frying and garnish
4 tablespoons salted butter
1 tablespoon all-purpose flour
2 cups heavy cream
Pinch of salt and black pepper, for the Alfredo sauce
Instructions
Preheat the oven to 400°F (200°C). Lightly prepare a baking dish large enough to hold the stuffed pasta shells in a single layer.
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain carefully and allow the shells to cool slightly so they are easier to handle without tearing.
Heat the olive oil in a skillet over medium heat. Add the diced yellow onion and half of the chopped fresh sage. Sauté for approximately 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent. Remove from the heat.
In a large mixing bowl, combine the ricotta cheese, pumpkin puree, 1/3 cup shredded Artikaas Ginger Pumpkin Seed Gouda, minced garlic, nutmeg, salt, and black pepper. Add the sautéed onion and sage mixture. Stir until the filling is smooth and evenly combined.
In a medium saucepan over medium-high heat, melt the salted butter. Continue cooking, swirling the pan occasionally, until the butter develops golden brown flecks and a nutty aroma. Reduce the heat to low immediately to prevent burning.
Add the remaining chopped sage to the browned butter and cook for approximately 1–2 minutes until fragrant. Sprinkle in the flour and whisk continuously until incorporated into the butter.
Slowly pour in 1 cup of heavy cream while whisking constantly until the sauce begins to thicken. Add the remaining 1 cup of heavy cream, season with a pinch of salt and black pepper, and continue cooking over low heat until the Alfredo sauce becomes smooth, creamy, and slightly thickened.
Spread half of the brown butter and sage Alfredo sauce evenly across the bottom of the prepared baking dish.
Carefully spoon approximately 2 tablespoons of the pumpkin and Gouda filling into each cooked pasta shell. Arrange the stuffed shells in a single layer over the Alfredo sauce, placing them close together with the filled sides facing upward.
Pour the remaining Alfredo sauce evenly over the stuffed shells, making sure each shell receives some sauce. Sprinkle the remaining 1/3 cup shredded Gouda cheese over the top.
Transfer the baking dish to the preheated oven and bake uncovered for 20–25 minutes, until the sauce is bubbling around the edges and the Gouda cheese is completely melted and lightly golden.
Remove the baking dish from the oven and allow the stuffed shells to rest for approximately 5 minutes. Garnish with additional freshly ground black pepper and fried sage leaves, if desired. Serve warm.
Notes
Gouda substitution: Replace Artikaas Ginger Pumpkin Seed Gouda with regular Gouda if the flavored variety is unavailable. The filling will have a milder flavor but remain creamy and delicious.
Pumpkin puree: Use plain pumpkin puree rather than pumpkin pie filling. Homemade pumpkin puree also works, provided it is thick and not watery.
Pumpkin quantity: The recipe calls for half a can of pumpkin puree. If using a standard 15-ounce can, this equals approximately 7.5 ounces.
Butternut squash variation: Substitute cooked and mashed butternut squash for pumpkin puree for a similar creamy texture and slightly sweeter flavor.
Cheese variation: Replace part of the Gouda with freshly grated Parmesan cheese for a sharper, saltier flavor.
Extra sage: Add additional fresh sage to the sauce or garnish with crispy fried sage leaves for a more pronounced herbal flavor.
Garlic adjustment: Reduce the minced garlic to 1 clove if you prefer a milder garlic flavor.
Cooking pasta shells: Cook the jumbo shells just until al dente to prevent tearing during filling and overcooking during baking.
Brown butter tip: Watch the butter carefully as it melts and begins to brown. Remove or reduce the heat as soon as golden brown flecks appear and the butter develops a nutty aroma.
Alfredo sauce consistency: If the sauce becomes too thick, stir in a small splash of heavy cream over low heat until it reaches a smooth, pourable consistency.
Make ahead: Assemble the stuffed shells with the Alfredo sauce and shredded Gouda in the baking dish. Cover tightly and refrigerate for up to 24 hours before baking. Allow additional baking time if the dish is cold.
Refrigerator storage: Store leftover stuffed shells in an airtight container in the refrigerator for up to 3–4 days.
Freezer storage: Freeze the assembled dish or individual portions in freezer-safe containers for up to 2 months. The cream-based Alfredo sauce may separate slightly after thawing.
Thawing: Transfer frozen stuffed shells to the refrigerator and thaw overnight before reheating.
Oven reheating: Place leftover shells in an oven-safe dish, cover with aluminum foil, and warm in a 350°F (175°C) oven for approximately 15–20 minutes or until heated through.
Microwave reheating: Heat individual portions in short intervals until warmed through. Add a splash of heavy cream if the Alfredo sauce has thickened.
Serving suggestions: Pair with a fresh green salad, roasted vegetables, sautéed green beans, or garlic bread to balance the richness of the creamy pasta.
Nutrition information is estimated based on 6 servings and may vary depending on the type of Gouda, ricotta, cream, and pasta used.
