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These pumpkin and gouda stuffed pasta shells turn an everyday dinner into a fall feast with a rich brown butter sage topping. I always look for meals that mix comfort with something fancy when autumn hits, and this has become my go-to dish during the cooler months.
I came up with this dish during a cold October night when I wanted something tasty but couldn't be bothered to go shopping. These days, my family asks for it at every get-together from early fall through the holidays.
Ingredients
- Jumbo pasta shells work as perfect cups for the tasty filling inside
- Ricotta cheese makes everything stick together with creamy goodness
- Canned pumpkin puree brings fall flavors and smooth texture
- Artikaas Ginger Pumpkin Seed Gouda gives complex tastes with warm hints
- Fresh sage leaves add that earthy smell that feels like autumn
- Butter gets browned to make everything taste nutty and amazing
- Heavy cream creates a smooth sauce that wraps around each shell
- Nutmeg makes the pumpkin taste even better without taking over
How To Make Pumpkin & Gouda Stuffed Shells
- Get the pasta ready
- Boil jumbo shells in very salty water for about 9 minutes until they're al dente. They need to stay firm enough to keep their shape after filling but soft enough to finish cooking in the oven. After draining, cool them under water right away so they don't stick together.
- Mix up the filling
- Cook chopped yellow onions with half the sage until they're soft and smell good, around 5 minutes. This builds your flavor base. Mix them with ricotta, pumpkin, shredded gouda, garlic, nutmeg, salt and pepper until everything's well combined.
- Whip up the brown butter sage alfredo
- Melt butter in a pan and let it cook until it turns golden and smells nutty. Keep a close eye on it! Turn down the heat, toss in the rest of your chopped sage and let it get fragrant. Stir in flour to thicken things up, then slowly pour in heavy cream, letting the sauce get thicker between pours.
- Put it all together and bake
- Pour half your sauce on the bottom of a baking dish. Stuff each cooled shell with about 2 spoonfuls of pumpkin mix and line them up in the dish. Pour the rest of your sauce on top, sprinkle with leftover gouda, and bake at 400°F for 20-25 minutes until it's bubbly and golden.
My favorite part about serving this dish is seeing people's faces after their first bite. That mix of buttery sage sauce with creamy pumpkin filling always brings a look of pure joy that makes the cooking totally worth it.
Make It Your Own
Feel free to switch things up based on what's in your kitchen. Can't find that specific gouda? Try any aged gouda or mix fontina with parmesan for similar flavor. Butternut squash works just as well as pumpkin if that's what you've got.
Want something lighter? Use half milk or chicken broth instead of all heavy cream. The sauce won't be as thick but will still taste amazing. You might need to cook it a bit longer to get it to thicken up though.
Serving Suggestions
These shells need the right sides to shine. I love pairing them with a simple arugula salad with lemon dressing to cut through the richness. A glass of light Chardonnay or Pinot Noir goes perfectly with the nutty flavors in the dish.
For a full fall dinner party, start with an easy butternut squash soup, serve these shells as your main, and finish with poached pears. This combo makes a seasonal meal that feels fancy but won't leave you or your guests stuffed.
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The Brown Butter Magic
Browning butter takes an everyday ingredient and makes it something special. When making your sauce, watch for the butter to get little golden flecks and smell nutty. This usually takes about 5-7 minutes on medium heat. Be careful though – the jump from perfect brown butter to burnt butter happens in just seconds, so don't walk away.
To make it look extra fancy, fry some sage leaves in butter until they're crispy, about 30 seconds per side. Dry them on paper towels and put them on top of each serving. This little touch makes your home cooking look like restaurant food and adds amazing flavor.
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Frequently Asked Questions
- → Can I prep these shells in advance?
Totally, you can put together the whole dish a day beforehand and keep in the fridge. If you're baking it cold, add 10-15 minutes to cooking time. Another option is prepping the filling and sauce, then assembling before baking.
- → What's a good swap for Ginger Pumpkin Seed Gouda?
If this specific cheese isn't available, regular Gouda is a solid substitute. For extra depth, try smoked Gouda, Gruyère, or a mix of Fontina and Parmesan. Each gives the dish a slightly unique twist.
- → How can I tell when butter is browned just right?
Once it turns a nice golden amber and gives off a nutty smell, your butter is ready. Watch closely since it can go from perfect to burnt fast. Keep an eye on the browned bits at the bottom—they're full of flavor for the sauce.
- → Is this dish freezer-friendly?
Yep, these shells freeze great. You can freeze before or after baking. For unbaked shells, thaw them in the fridge first. For baked ones, reheat in the oven at 350°F, covered with foil, for about 30 minutes.
- → What sides go with this meal?
With their creamy richness, these shells work nicely with fresh sides like a lemony arugula salad, garlicky green beans, or roasted veggies like Brussels sprouts. Crusty garlic bread is perfect for soaking up all that sauce if you want something heartier.
- → How do you fry sage leaves?
In a small pan, heat a shallow layer of olive oil until hot. Drop in completely dry sage leaves and fry for just 5-10 seconds until crisp but still bright green. Take them out with a slotted spoon, drain on paper towels, and sprinkle with a pinch of salt while warm.