Pumpkin & Gouda Stuffed Shells

Featured in: Family Comfort Plates

This dish features jumbo pasta shells filled with a creamy blend of pumpkin puree, ricotta, and smoked Gouda cheese combined with fresh sage and seasoning. The shells are baked under a rich, nutty brown butter Alfredo sauce infused with sage and Parmesan, creating layers of warm autumnal flavors. Perfect for festive or cozy dinners, it balances creamy textures and smoky notes with aromatic brown butter and fresh herbs. The preparation involves cooking shells al dente, carefully filling them, and baking until bubbly and golden, topped with extra Gouda and a drizzle of warmed sauce for a comforting finish.

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By Ella Thompson

Updated on Sun, 23 Nov 2025 08:09:00 GMT

Golden, baked Pumpkin & Gouda Stuffed Shells, bubbling with a rich brown butter, sage Alfredo sauce. | weeknightwhisk.com

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 favorite for family dinners in the fall season.

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.

This recipe always brings everyone to the table eagerly, making family dinners extra special.

Tips for Making Ahead

Assemble the stuffed shells up to one day in advance. Refrigerate and bake just before serving for best results.

Serving Suggestions

Serve with a crisp green salad and a dry white wine such as Sauvignon Blanc to complement the rich flavors.

Allergen Information

Contains wheat (pasta) and milk/dairy (ricotta, Gouda, Parmesan, cream, butter). May contain traces of eggs depending on pasta used.

This dish is sure to become a seasonal favorite, blending luxury and comfort in every bite.

Pumpkin & Gouda Stuffed Shells

Jumbo pasta shells filled with creamy pumpkin and smoked Gouda, baked with brown butter and sage Alfredo sauce.

Prep Time

20 min

Cook Time

30 min

Time Needed

50 min

Created by Ella Thompson

Dish Type Family Comfort Plates

Skill Level Medium

Cuisine Italian-American

Makes 6 Portions

Dietary Info Meat-Free

What You'll Need

Pasta

01 12 jumbo pasta shells

Filling

01 1 cup canned pumpkin puree

02 1 cup ricotta cheese

03 1 cup smoked Gouda cheese, shredded

04 ½ cup smoked Gouda cheese, shredded, for topping

05 2 tbsp fresh sage, finely chopped

06 Salt and black pepper, to taste

Brown Butter & Sage Alfredo Sauce

01 4 tbsp unsalted butter

02 1 cup heavy cream

03 ½ cup grated Parmesan cheese

04 Salt and black pepper, to taste

Step-by-Step

Step 01

Oven Preheating and Dish Preparation: Preheat the oven to 350°F. Grease a medium-sized baking dish.

Step 02

Pasta Shell Cooking: Cook the jumbo pasta shells in boiling salted water until al dente. Drain and allow to cool slightly.

Step 03

Prepare Filling Mixture: In a medium bowl, combine the canned pumpkin puree, ricotta cheese, one cup smoked Gouda, chopped fresh sage, salt, and black pepper. Mix until smooth.

Step 04

Fill Pasta Shells: Generously fill each cooked pasta shell with the pumpkin and cheese mixture, then arrange them evenly in the prepared baking dish.

Step 05

Make Brown Butter & Sage Alfredo Sauce: Melt the butter in a medium saucepan over medium heat until it foams and turns golden brown with a nutty aroma (approximately 3 to 4 minutes). Immediately add the heavy cream, grated Parmesan, salt, and black pepper. Simmer while stirring for 2 to 3 minutes until thickened, then remove from heat.

Step 06

Assemble and Bake: Pour half of the Alfredo sauce evenly over the stuffed shells. Sprinkle the reserved shredded smoked Gouda over the top. Bake in the preheated oven for 25 to 30 minutes until bubbly and golden.

Step 07

Final Sauce Warming and Garnish: Warm the reserved Alfredo sauce before serving. Drizzle it over the baked shells and garnish with additional fresh sage if desired.

Tools Required

Large pot
Colander
Mixing bowl
Medium saucepan
Baking dish
Spoon or piping bag

Allergy Notice

Go through every ingredient to identify allergens and talk to your healthcare provider if you have concerns.

Contains wheat (pasta), milk and dairy products (ricotta, Gouda, Parmesan, cream, butter). May contain traces of eggs depending on pasta brand.

Nutrition Information (per portion)

Nutrition details are for general reference and shouldn't replace advice from your doctor.

Caloric Content: 450
Fats: 28 g
Carbohydrates: 40 g
Proteins: 16 g