Pin It The first time I browned butter for pasta, I nearly ruined it because I answered a phone call. That nutty, almost-burned smell snapped me back just in time, and I've been obsessed ever since. When I decided to stuff jumbo shells with pumpkin and smoked Gouda, I knew brown butter sage Alfredo was the only sauce that made sense. The combo felt like October in a baking dish.
I made these for a small gathering last fall, and my friend who claims she doesn't like pumpkin came back for seconds. She said it tasted nothing like pie, which I took as the highest compliment. The crisped sage on top added just enough crunch to contrast the creamy filling. We ended up eating them straight from the baking dish with a big green salad and too much wine.
Ingredients
- Jumbo pasta shells: Cook them just shy of al dente so they don't fall apart when stuffed, and rinse them under cool water to stop the cooking.
- Pumpkin purée: Use plain, unsweetened canned pumpkin, not pie filling, or roast your own sugar pumpkin and mash it smooth.
- Smoked Gouda: This cheese is the star, lending a smoky richness that balances the pumpkin sweetness, shred it yourself for the best melt.
- Whole milk ricotta: Adds creamy body to the filling, drain it briefly if it looks watery to avoid a loose mixture.
- Parmesan cheese: Finely grated Parmesan melts into the sauce beautifully and adds sharp, salty depth to both filling and topping.
- Fresh sage: A little goes a long way, chop it finely for the filling and fry whole leaves in the brown butter for garnish.
- Nutmeg: Freshly grated nutmeg is warmer and more aromatic than pre-ground, use it sparingly or it can overpower.
- Unsalted butter: Browning butter takes a few minutes of attention, but the nutty aroma it adds is completely worth it.
- Heavy cream: The base of the Alfredo sauce, it thickens as it simmers and coats the shells in velvety richness.
- Garlic: Sauté it gently in the brown butter so it becomes fragrant without burning and turning bitter.
- Vegetable or chicken broth: A splash helps thin the Alfredo if it gets too thick, and adds a subtle savory note.
Instructions
- Prep your baking dish:
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish with butter or nonstick spray. This ensures the shells don't stick and makes cleanup easier.
- Cook the shells:
- Boil salted water, add the jumbo shells, and cook them 1 to 2 minutes less than the package directions so they stay firm enough to stuff. Drain, rinse under cool water, and lay them on a lightly oiled tray to prevent sticking.
- Make the pumpkin filling:
- In a large bowl, combine pumpkin purée, ricotta, smoked Gouda, Parmesan, egg, chopped sage, nutmeg, garlic, salt, pepper, and a pinch of cayenne if you like. Stir until smooth, and if it's too stiff, add a couple tablespoons of heavy cream to loosen it just enough to spoon easily.
- Brown the butter:
- Melt butter in a medium saucepan over medium heat, add whole sage leaves, and swirl the pan as the butter foams and turns golden brown with a nutty aroma, about 4 to 6 minutes. Remove the crisped sage leaves with a slotted spoon and set them aside on paper towels for garnish.
- Build the Alfredo sauce:
- Return the brown butter to low heat, add minced garlic, and sauté for 30 to 60 seconds until fragrant. Stir in the heavy cream and bring it to a gentle simmer, then reduce heat and whisk in the Parmesan gradually, letting each addition melt before adding more.
- Season the sauce:
- Add nutmeg, salt, and pepper to taste, and if the sauce is too thick, whisk in a splash of broth until it's pourable but still creamy. Keep it warm on the lowest heat while you assemble the shells.
- Sauce the dish:
- Spread about half to three-quarters of a cup of Alfredo sauce on the bottom of your prepared baking dish. This prevents the shells from sticking and keeps the bottom layer moist and flavorful.
- Stuff the shells:
- Spoon 2 to 3 tablespoons of pumpkin filling into each shell and arrange them open side up in a single snug layer in the dish. Don't overfill or they'll split, but don't be shy either.
- Pour and top:
- Pour most of the remaining Alfredo sauce evenly over and around the shells, reserve a little for drizzling after baking. Sprinkle shredded Gouda and grated Parmesan over the top, then scatter the reserved crisped sage leaves.
- Bake covered:
- Cover the dish loosely with foil, tenting it so it doesn't touch the cheese, and bake for 20 minutes. This allows the filling to heat through without drying out the top.
- Finish uncovered:
- Remove the foil and bake for another 10 to 15 minutes until the sauce is bubbling and the cheese is lightly golden. For extra color, broil for 1 to 3 minutes at the end, watching closely so it doesn't burn.
- Rest and serve:
- Let the dish rest for 5 to 10 minutes before serving so the sauce thickens slightly and the shells settle. Drizzle with any reserved Alfredo, garnish with fresh or crisped sage, black pepper, and extra Parmesan, and serve 3 to 4 shells per person.
Pin It There's something about pulling a bubbling pan of stuffed shells from the oven that makes everyone gather around the kitchen. The smell of sage and brown butter fills the house, and suddenly it's not just dinner, it's an event. I've served these at Thanksgiving, on random Tuesdays, and every time they feel like a hug in pasta form.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave with a damp paper towel over the top to keep them from drying out, or warm the whole dish covered with foil in a 350°F oven for about 20 minutes. If the sauce looks thick, drizzle a little cream or broth over the shells before reheating.
Make It Your Own
This recipe is incredibly flexible once you get the base down. Swap the pumpkin for butternut squash, kabocha, or even mashed sweet potato for a slightly different flavor profile. If you want more protein, fold in sautéed mushrooms or crumbled cooked sausage with the filling. A pinch of cinnamon or allspice adds warmth, and using half regular Gouda tones down the smokiness if you prefer something milder.
What to Serve Alongside
These shells are rich and creamy, so I like to balance them with something bright and crisp. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully, and roasted Brussels sprouts or green beans add a nice earthy contrast. Crusty bread is non-negotiable for mopping up every bit of that brown butter Alfredo sauce.
- Serve with a crisp white wine like Pinot Grigio or a light-bodied red like Pinot Noir.
- Roasted vegetables like carrots, beets, or fennel complement the fall flavors perfectly.
- A quick garlic bread or focaccia is always welcome on the side.
Pin It This dish has become my go-to when I want to impress without stress, and it never fails to make people feel cared for. I hope it brings the same cozy, golden warmth to your table that it does to mine.
Recipe FAQs
- → Can I make these stuffed shells ahead of time?
Yes, you can assemble the entire dish up to 24 hours before baking. Cover tightly and refrigerate, then add 10–15 minutes to the baking time since it will be cold. You can also freeze the unbaked assembled dish for up to 2 months.
- → What can I substitute for smoked Gouda?
For a milder flavor, use half smoked and half regular Gouda. Other good options include sharp cheddar, Gruyère, or Fontina for different flavor profiles while maintaining the creamy melting quality.
- → 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 it briefly in a fine-mesh sieve to remove excess moisture before mixing with the cheeses.
- → How do I prevent the shells from tearing when filling?
Cook the shells just until barely al dente—1–2 minutes less than the package directions. Rinse under cool water to stop cooking, and arrange them on a lightly oiled tray. Fill gently without overstuffing.
- → Can I lighten this dish?
Substitute half the heavy cream in the sauce with whole milk or half-and-half. You can also use part-skim ricotta and reduce the amount of cheese topping while still maintaining plenty of flavor.
- → What sides pair well with these stuffed shells?
A crisp green salad with acidic vinaigrette cuts through the richness. Roasted vegetables like Brussels sprouts or green beans, sautéed kale, or crusty garlic bread are excellent accompaniments.