Save The first time I made brown butter, I nearly burned it. I was distracted by a phone call and suddenly the kitchen filled with this incredible nutty aroma, but the butter was turning dark fast. I pulled it off the heat just in time, and those brown specks became the secret weapon in my sauce repertoire. Now, every autumn, that same brown butter finds its way into this pumpkin stuffed shells recipe. The combination of smoky Gouda, sweet pumpkin, and that fragrant browned butter sage sauce feels like wrapping yourself in a cozy blanket on a crisp October evening.
Last November, I hosted a Friendsgiving and decided to experiment with this recipe instead of traditional stuffed shells. My friend Sarah, who claims to hate pumpkin, took one bite and literally closed her eyes. She ended up going back for thirds and now requests it for every gathering. The way the crisped sage leaves get all fragrant and golden on top is something nobody can resist, not even pumpkin skeptics.
Ingredients
- Jumbo pasta shells: These are essential for holding that generous pumpkin filling. I always cook them slightly less than the package directs because they will continue cooking in the oven.
- Pumpkin purée: Use canned unsweetened or make your own roasted pumpkin. The key is getting it as dry as possible so your filling does not become watery.
- Smoked Gouda cheese: This is the star ingredient that adds incredible depth. I shred it myself because pre-shredded cheese has anti-caking agents that prevent smooth melting.
- Whole milk ricotta: Full-fat ricotta gives you that creamy, luxurious texture. Part-skim works but the filling will be less rich.
- Brown butter: Taking butter to that golden brown stage with those brown specks creates a nutty, caramelized flavor that is absolute magic in this sauce.
- Fresh sage leaves: When these hit the hot butter, they crisp up and become this incredible garnish that is almost like a savory chip.
- Heavy cream: This creates that velvety Alfredo base. You can use half-and-half for a lighter version, but the sauce will be less rich.
Instructions
- Prep your shells and oven:
- Get your oven heating to 375°F and give a 9x13 baking dish a quick butter coating. Meanwhile, boil your pasta water with plenty of salt and cook those jumbo shells for just a minute or two less than the package says. Rinse them under cool water to stop the cooking and lay them out on a lightly oiled tray so they do not stick together.
- Mix the pumpkin filling:
- In a big bowl, combine your pumpkin, ricotta, shredded Gouda, Parmesan, egg, chopped sage, nutmeg, garlic, salt, pepper, and that optional pinch of cayenne. Stir it all together until everything is well incorporated and smooth. If the mixture seems too stiff to work with, add a couple tablespoons of cream to loosen it up slightly.
- Make the brown butter sage magic:
- Melt your butter in a medium saucepan over medium heat and drop in those fresh sage leaves. Let it cook, swirling the pan occasionally, until the butter starts foaming and turning golden brown with those delicious brown specks. This usually takes about 4 to 6 minutes. Pull it from the heat and fish out the sage leaves, letting them drain on paper towels. They will become your crispy garnish later.
- Build the Alfredo sauce:
- Put that gorgeous brown butter back on low heat and sauté the garlic for just 30 seconds until it becomes fragrant. Pour in the heavy cream and let it come to a gentle simmer. Whisk in the Parmesan gradually, letting each handful melt completely before adding more. Season it with nutmeg, salt, and plenty of pepper. If it is too thick, add a splash of broth to reach a pourable consistency.
- Assemble everything:
- Spread about half a cup of that creamy Alfredo sauce across the bottom of your baking dish. Fill each shell with a generous amount of pumpkin filling and arrange them in a single layer, open side up. Pour most of the remaining sauce over and around the shells, keeping a little back for drizzling later. Top everything with extra shredded Gouda and Parmesan, then scatter those crispy sage leaves on top.
- Bake until bubbling:
- Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and let it go another 10 to 15 minutes until everything is bubbling and lightly golden. If you want more color, you can broil for the last couple of minutes, but watch it closely. Let the dish rest for about 10 minutes before serving so the filling sets up slightly.
Save This dish became a regular at our Sunday family dinners after my father-in-law took his first bite and declared it better than any restaurant pasta he had ever eaten. There is something so comforting about pulling that bubbling dish out of the oven, with the golden cheese stretching and that incredible sage butter scent filling the whole house. Now whenever autumn rolls around, my husband starts asking when we are having the pumpkin shells again.
Make Ahead Magic
One of the best things about this recipe is that you can assemble the entire thing up to 24 hours ahead. I will often stuff all the shells and arrange them in the baking dish, cover it tightly, and keep it in the refrigerator until I am ready to bake. Just remember to add about 10 to 15 extra minutes to your baking time since you are starting with a cold dish.
Freezing Instructions
You can absolutely freeze these stuffed shells for those busy weeknight emergencies. Assemble everything in a freezer-safe baking dish, wrap it tightly with plastic and foil, and freeze for up to 2 months. When you are ready to bake, let it thaw overnight in the refrigerator and then bake as directed, adding a few extra minutes if needed.
Serving Suggestions
I love serving three to four shells per person with a simple green salad dressed with balsamic vinaigrette. The acidity cuts through all that rich, creamy cheese perfectly. Some crusty garlic bread is practically mandatory for soaking up every drop of that brown butter sage sauce. Roasted Brussels sprouts or broccolini make excellent vegetable sides that do not compete with the main event.
- A glass of crisp white wine like Pinot Grigio pairs beautifully with all that creamy cheese
- Leftovers reheat surprisingly well in the microwave with a splash of cream
- If you want to add some protein, serve alongside roasted chicken or sautéed shrimp
Save There is something so satisfying about sitting down to a plate of these golden, bubbling shells on a cool autumn evening. The way the smoky Gouda, sweet pumpkin, and nutty brown butter all come together feels like a celebration of everything wonderful about fall cooking.
Kitchen Guide
- → Can I use a different squash for the filling?
Absolutely! Butternut squash, kabocha squash, or even sweet potato purée can be excellent substitutes for pumpkin, offering a slightly different flavor profile but maintaining the creamy texture.
- → How can I make the sauce lighter?
To reduce the richness, you can substitute half of the heavy cream in the Alfredo sauce with whole milk or half-and-half. This will still yield a creamy sauce but with fewer calories.
- → Can this dish be prepared in advance?
Yes, you can assemble the shells and sauce in the baking dish up to 24 hours ahead of time. Cover and refrigerate, then add an extra 10–15 minutes to the baking time when cooking from cold.
- → What's the best way to store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through.
- → What can I serve alongside these stuffed shells?
These shells pair wonderfully with a crisp green salad, roasted seasonal vegetables, or a slice of crusty bread to soak up any extra sauce. A dry white wine would also complement the flavors.
- → Can I add meat to this dish?
Certainly! For a heartier meal, consider adding cooked and crumbled Italian sausage, sautéed mushrooms, or shredded chicken to the pumpkin and Gouda filling.