Pumpkin Gouda Stuffed Shells

The first forkful happened on a rainy October evening when I was too tired to roast anything but too restless to order takeout. I had pumpkin purée left over from pie filling and a wedge of smoked Gouda that had been whispering my name from the back of the fridge. I stuffed shells with reckless confidence, browned butter until my kitchen smelled like a cabin in the woods, and pulled a bubbling, golden dish from the oven that made me forget I was wearing mismatched socks. It tasted like fall had moved in and brought all its best sweaters.

I served this to friends who claimed they didnt like pumpkin in savory dishes. They went quiet after the first bite, then scraped the baking dish so clean I barely had to wash it. One of them texted me two days later asking if I could make it again for her birthday dinner. That night, I realized this wasnt just dinner, it was the kind of dish that makes people lean back in their chairs, sigh happily, and ask for seconds before theyve finished their first serving.

Ingredients

• Jumbo pasta shells: Choose shells that are firm and unbroken so they hold the filling without tearing, and undercook them slightly since theyll finish baking in the oven.
• Pumpkin purée: Use plain, unsweetened purée, not pie filling, and if its watery, drain it in a fine mesh strainer for 10 minutes to concentrate the flavor.
• Smoked Gouda: This is the secret star, adding a deep, woodsy richness that makes the filling unforgettable, but if you want it milder, swap half for regular Gouda.
• Whole milk ricotta: The creaminess balances the pumpkin and keeps the filling from feeling dense or dry.
• Fresh sage: A handful of leaves transforms the dish, whether chopped into the filling or crisped in brown butter for garnish.
• Unsalted butter: Browning it creates nutty, caramelized depth that store-bought Alfredo could never match.
• Heavy cream: It makes the Alfredo sauce velvety and pourable, clinging to every shell without being gluey.
• Parmesan cheese: Finely grated melts smoothly into the sauce and adds sharp, salty contrast to the sweet pumpkin.
• Nutmeg: Just a whisper warms the filling and sauce without making it taste like dessert.
• Garlic: A little goes a long way, adding aromatic backbone without overpowering the delicate brown butter.

Instructions

Prep your oven and dish:

Preheat to 375°F and lightly butter a 9x13-inch baking dish. This prevents sticking and gives the bottom layer a hint of golden crust.

Cook the shells:

Boil them in well salted water until just shy of al dente, about a minute or two less than the package says. Drain, rinse under cool water, and lay them out on an oiled tray so they dont glue themselves together while you work.

Make the pumpkin filling:

Stir together pumpkin, ricotta, smoked Gouda, Parmesan, egg, sage, nutmeg, garlic, salt, pepper, and a pinch of cayenne if you like a little heat. If its too thick to scoop easily, loosen it with a splash of cream.

Brown the butter:

Melt butter in a saucepan over medium heat, add sage leaves, and swirl until the butter foams, browns, and smells like toasted hazelnuts, about 4 to 6 minutes. Lift out the sage leaves and set them aside, theyll be your crispy garnish later.

Build the Alfredo sauce:

Add garlic to the brown butter and cook until fragrant, then pour in heavy cream and bring it to a gentle simmer. Whisk in Parmesan a little at a time, season with nutmeg, salt, and pepper, and thin with broth if it looks too thick.

Sauce the baking dish:

Spread a thin layer of Alfredo on the bottom of your prepared dish. This keeps the shells from sticking and gives them a creamy base to nestle into.

Stuff the shells:

Spoon 2 to 3 tablespoons of pumpkin filling into each shell and arrange them snugly in the dish, open side up. Dont worry if theyre a little messy, they all bake into golden perfection.

Pour and top:

Drizzle most of the remaining Alfredo over and around the shells, then sprinkle with shredded Gouda, Parmesan, and the crisped sage leaves. Save a little sauce for finishing touches after baking.

Bake covered, then uncovered:

Cover loosely with foil and bake 20 minutes, then remove the foil and bake another 10 to 15 minutes until bubbling and golden. If you want extra color, broil for a minute or two, but watch it like a hawk.

Rest and serve:

Let the dish sit for 5 to 10 minutes so the sauce thickens slightly and the shells dont slide apart when you serve them. Drizzle with reserved Alfredo, garnish with fresh sage, black pepper, and extra Parmesan, and serve 3 to 4 shells per person.

Save

This dish became my go to whenever I wanted to impress without pretending to be a professional chef. I made it for a Friendsgiving potluck once, and it disappeared so fast I didnt even get a second helping. Someone asked if I went to culinary school, and I just smiled and said no, I just really love butter. Its the kind of recipe that makes you look like you tried harder than you did, and honestly, thats the best kind of magic in the kitchen.

Making It Ahead

You can assemble the entire dish up to 24 hours in advance, cover it tightly with foil, and refrigerate until youre ready to bake. Just add 10 to 15 minutes to the baking time since youre starting from cold, and tent the foil so it doesnt stick to the cheese. I do this almost every time now because it means I can pour myself a glass of wine and actually enjoy my guests instead of sweating over the stove. If you want to freeze it, assemble but dont bake, wrap it well in plastic and foil, and freeze up to 2 months, then thaw overnight in the fridge before baking as directed.

Swaps and Twists

If smoked Gouda feels too bold, use half regular Gouda or even fontina for a milder, creamier filling. You can swap the pumpkin for butternut squash, kabocha, or even mashed sweet potato, each one brings its own subtle sweetness and color. A pinch of cinnamon or allspice tucked into the filling adds warmth without tipping it into dessert territory. For a heartier version, fold in sautéed mushrooms or crumbled cooked sausage, both play beautifully with the brown butter and sage.

Serving Suggestions

These shells are rich and satisfying on their own, but I love serving them with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. Roasted Brussels sprouts or broccolini with garlic and olive oil make excellent side companions, as does a crusty baguette for mopping up every last bit of Alfredo sauce.

• Pair with a crisp white wine like Chardonnay or Pinot Grigio to balance the richness.
• Garnish with extra crisped sage, cracked black pepper, and a generous shower of freshly grated Parmesan right before serving.
• Leftovers reheat beautifully in a covered dish at 350°F with a splash of cream or broth to loosen the sauce.

Save

This is the dish I make when I want my kitchen to smell like comfort and my table to feel like a celebration. It never fails to make people happy, and honestly, thats all I ever want from a recipe.

Recipe FAQs

→ Can I use fresh pumpkin instead of canned?

Yes, you can use homemade pumpkin purée. Roast or steam fresh pumpkin until tender, then purée until smooth. Drain excess moisture by letting it sit in a fine-mesh strainer for 15–20 minutes before using.

→ What can I substitute for smoked Gouda?

If smoked Gouda isn't available, use equal parts sharp cheddar for a similar bite, or try smoked mozzarella for a milder flavor. Regular Gouda works too—just add a pinch more smoked paprika to the filling for depth.

→ How do I prevent the shells from tearing when stuffing?

Cook the shells 1–2 minutes less than package directions so they're slightly firm. Rinse immediately under cool water to stop cooking. Lay them on an oiled tray while preparing the filling—this prevents sticking and makes them easier to handle.

→ Can I make this ahead of time?

Absolutely. Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, add 10–15 minutes to the covered baking time since it will be cold. You can also freeze the unbaked dish for up to 2 months.

→ My sauce seems too thick—what should I do?

If the Alfredo is thicker than you'd like, whisk in warm vegetable or chicken broth a splash at a time until it reaches a pourable consistency. The sauce will also thin slightly as it bakes with the pasta moisture.

→ What sides pair well with these stuffed shells?

A crisp arugula salad with balsamic vinaigrette cuts through the richness. Roasted Brussels sprouts, sautéed kale, or garlic green beans also complement the fall flavors. Crusty bread for scooping up extra sauce is always welcome.