Pumpkin Gouda Stuffed Shells

The smell of butter browning in a pan is one of those things that stops me mid-motion every time. I was making these shells on a chilly October evening when the butter hit that perfect toasty note, and my neighbor knocked on the door just to ask what I was cooking. By the time the shells came out of the oven, golden and bubbling, she'd invited herself to dinner. I didn't mind one bit.

I made a double batch of these for Thanksgiving one year because I had a vegetarian cousin coming and wanted her to feel just as spoiled as everyone else. She went back for thirds, and my uncle asked if I could make them for Christmas too. It became the dish people requested by name, the one that made the holiday table feel complete.

Ingredients

• Jumbo pasta shells: Buy a few extra in case some tear during boiling, and undercook them slightly so they hold their shape during baking.
• Pumpkin purée: Use plain, unsweetened canned pumpkin, not pumpkin pie filling, and make sure it's thick and not watery for the best texture.
• Smoked Gouda cheese: This is the secret ingredient that makes the filling unforgettable, but if you find it too strong, swap half for mild Gouda.
• Whole milk ricotta cheese: The creaminess here matters, so avoid low-fat ricotta, which can make the filling grainy and dry.
• Parmesan cheese: Freshly grated melts into the sauce beautifully and tastes sharper and more complex than the pre-grated kind.
• Fresh sage: If you can find it, fresh sage is worth it for both the filling and the crisped leaves on top, which add a lovely herbal crunch.
• Nutmeg: Just a little goes a long way, warming up the pumpkin and cream without tasting like dessert.
• Unsalted butter: Browning butter transforms it into something nutty and caramelized, and using unsalted lets you control the salt level in the sauce.
• Heavy cream: This makes the Alfredo luscious and velvety, though you can cut it with milk if you want something a bit lighter.
• Garlic: A gentle sauté in brown butter mellows the sharpness and adds just the right savory note.

Instructions

Prep your baking dish:

Grease a 9x13-inch dish lightly with butter or spray so the shells don't stick. This step is easy to forget, but it makes cleanup so much easier later.

Boil the shells:

Cook them in well-salted water just until they're bendable but still firm, about a minute or two less than the package says. Rinse them in cool water and lay them out on a lightly oiled tray so they don't glue themselves together while you work.

Make the filling:

Combine pumpkin, ricotta, Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and a pinch of cayenne in a large bowl. Stir until smooth and taste it, you want it well-seasoned now because baking will mellow the flavors.

Brown the butter:

Melt butter in a saucepan over medium heat, add sage leaves, and swirl the pan until the butter foams and turns golden with brown flecks and smells nutty. Pull the sage out with a slotted spoon and set it aside, it will crisp up as it cools.

Build the Alfredo sauce:

Add garlic to the brown butter and cook just until fragrant, then pour in the cream and bring it to a gentle simmer. Whisk in Parmesan slowly, letting each handful melt before adding more, then season with nutmeg, salt, and pepper.

Assemble the shells:

Spread a thin layer of Alfredo on the bottom of your baking dish, then fill each shell with a few tablespoons of pumpkin filling and nestle them snugly in the dish. Pour the rest of the sauce over and around the shells, then top with more Gouda, Parmesan, and the crisped sage.

Bake:

Cover loosely with foil and bake at 375°F for 20 minutes, then uncover and bake another 10 to 15 minutes until bubbling and golden. If you want extra color, pop it under the broiler for a minute or two, but watch it closely so it doesn't burn.

Rest and serve:

Let the dish sit for 5 to 10 minutes before serving so the sauce thickens slightly and the shells don't slide apart. Drizzle with any leftover Alfredo, scatter fresh or crisped sage on top, and finish with black pepper and Parmesan.

Save

One autumn, I brought these to a potluck and watched a friend take a bite, close her eyes, and ask if she could have the recipe before the night was over. That's when I realized this dish had crossed over from something I liked making into something that made people feel cared for. It's the kind of food that turns a regular dinner into a moment worth remembering.

Make It Ahead

You can assemble the entire dish up to a day in advance, cover it tightly with foil, and refrigerate it until you're ready to bake. Just add an extra 10 to 15 minutes to the baking time if you're putting it in the oven cold. I've done this for holiday dinners when I needed one less thing to worry about on the day, and it baked up just as beautifully as if I'd made it fresh.

Freezing and Reheating

These shells freeze like a dream, which is why I sometimes make two pans and stash one in the freezer for a night when cooking feels impossible. Assemble the dish but don't bake it, wrap it well in plastic and then foil, and freeze for up to two months. Thaw it overnight in the fridge before baking as directed, and you'll have a homemade dinner that tastes like you spent the afternoon in the kitchen.

Serving Suggestions

I like to serve these with a simple arugula salad dressed in lemon and olive oil, because the peppery greens cut through the richness of the Alfredo and make the whole meal feel balanced. Roasted Brussels sprouts or a side of garlicky green beans work just as well, and a basket of crusty bread for soaking up extra sauce never hurts.

• A crisp white wine like Pinot Grigio or a light-bodied red like Pinot Noir pairs beautifully with the smoky, creamy flavors.
• If you want to stretch the meal further, serve it alongside roasted root vegetables or a warm grain salad.
• Leftovers reheat well in the oven at 350°F, covered with foil, until warmed through.

Save

This is the kind of dish that makes fall feel like home, with all the warmth and comfort you want on a cool evening. I hope it becomes one of those recipes you reach for again and again.

Recipe Questions & Answers

→ Can I make these stuffed shells ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance. Cover tightly and refrigerate. If baking cold from the refrigerator, add 10–15 minutes to the baking time. You can also freeze the unbaked dish for up to 2 months—thaw overnight before baking.

→ What can I substitute for the smoked Gouda cheese?

For a milder flavor, use half smoked Gouda and half regular Gouda. You can also substitute with smoked provolone, Gruyère, or extra sharp cheddar. The smoked element adds depth, but regular Gouda or similar melting cheeses will still create a delicious filling.

→ Can I use fresh pumpkin instead of canned?

Absolutely. Roast or steam fresh pumpkin until tender, then purée until smooth. You may need to drain the purée in a fine-mesh sieve for 15–30 minutes to remove excess moisture, as fresh pumpkin tends to be more watery than canned. Butternut squash or kabocha squash work beautifully as alternatives.

→ How do I prevent the shells from sticking together after boiling?

After draining, rinse the shells under cool water to stop the cooking process and remove excess starch. Lay them out in a single layer on a lightly oiled baking sheet or tray. This keeps them separated and makes filling much easier. You can also toss them gently with a small amount of olive oil.

→ Can I make this dish lighter or healthier?

To reduce richness, 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. The filling flavors remain robust, so the dish is still satisfying with these adjustments.

→ What should I serve with these stuffed shells?

A crisp green salad with vinaigrette cuts through the richness. Roasted vegetables like Brussels sprouts, broccoli, or asparagus complement the fall flavors. Crusty bread for sauce-dipping is always welcome. For a complete meal, consider a light soup or simple roasted potatoes.