I first created these Pumpkin Gouda Stuffed Shells with Brown Butter Sage on a crisp autumn evening when I wanted something special but comforting. The combination of creamy pumpkin and nutty Gouda creates a filling that’s both sophisticated and familiar, while the brown butter sage sauce adds an elegant finish that will make your kitchen smell absolutely heavenly.

What makes this recipe truly special is how it balances richness with comfort. The pumpkin puree provides natural sweetness and a vibrant color, while the smoked Gouda adds depth and complexity. When topped with the nutty brown butter sauce, these stuffed shells become a dish that’s worthy of a special occasion but simple enough for a weeknight dinner. I’ve found that this recipe always impresses guests, yet it’s surprisingly straightforward to prepare.

Ingredients for the Perfect Pumpkin Gouda Stuffed Shells with Brown Butter Sage

For the best results with this pumpkin gouda stuffed shells recipe, I recommend using fresh pumpkin puree if possible. While canned pumpkin works well, roasting a small pumpkin and pureeing the flesh adds a deeper, more complex flavor that really elevates this dish.

• 12 jumbo pasta shells
• 1 cup pumpkin puree (fresh or canned)
• 1 cup ricotta cheese
• 1 cup smoked Gouda cheese, shredded (plus ½ cup for topping)
• 2 tbsp fresh sage, finely chopped
• 4 tbsp unsalted butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Pro tip: When selecting Gouda, look for a well-aged variety with a pronounced smoky flavor. This is what gives the filling its distinctive character and pairs beautifully with the earthy pumpkin.

Step-by-Step Instructions

I recommend preparing all your ingredients before you begin cooking to make the process smoother. This recipe comes together most efficiently when your workspace is organized and everything is measured and ready to go.

Step 1: Cook the pasta shells in a large pot of generously salted boiling water until al dente (about 2 minutes less than package directions). They should still have a slight bite as they’ll continue cooking in the oven. Drain carefully and lay them flat on a baking sheet to cool slightly. This prevents them from tearing when filling.

Step 2: In a large mixing bowl, combine the pumpkin puree, ricotta cheese, 1 cup of shredded smoked Gouda (reserving ½ cup for topping), chopped sage, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until just combined – overmixing can make the filling tough.

Step 3: Carefully fill each cooled shell with about 2 tablespoons of the pumpkin mixture. I find using a small cookie scoop or piping bag makes this process easier and less messy. Place the filled shells in a greased 9×13 inch baking dish.

Step 4: In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns a golden brown color and develops a nutty aroma (about 3-5 minutes). Be careful not to burn it! Stir in the heavy cream, Parmesan cheese, ½ teaspoon salt, and ¼ teaspoon black pepper. Simmer for 2-3 minutes until slightly thickened.

Step 5: Pour half of the brown butter sage sauce over the stuffed shells. Sprinkle the remaining smoked Gouda cheese on top. Bake at 350°F (175°C) for 25-30 minutes until the sauce is bubbly and the cheese is golden brown.

Step 6: Remove from the oven and let the dish rest for 5-10 minutes before serving. This allows the flavors to meld and makes serving easier. Drizzle with the reserved sauce and garnish with additional fresh sage leaves if desired.

Serving Suggestions

Simple Arugula Salad: The peppery bite of arugula with a lemon vinaigrette cuts through the richness of the pasta perfectly.

Roasted Brussels Sprouts: Tossed with olive oil and pancetta, roasted Brussels sprouts add a crunchy, savory element that complements the creamy pumpkin filling.

Garlic Bread: Crusty bread toasted with garlic butter is ideal for soaking up any extra brown butter sage sauce.

Best sides for Pumpkin Gouda Stuffed Shells: For a complete autumn feast, consider adding a butternut squash soup starter or a pear and walnut salad with balsamic vinaigrette.

More Delicious Pasta Dishes to Complete Your Autumn Menu

These creamy Pumpkin Gouda Stuffed Shells pair beautifully with other comforting pasta dishes that celebrate seasonal flavors. For a hearty dinner spread, try our satisfying Rotisserie Chicken Broccoli Pasta alongside these shells – the tender chicken and fresh broccoli create a perfect balance to the rich pumpkin filling.

When hosting autumn gatherings, serve these stuffed shells as a main course after enjoying appetizers like our savory BBQ Chicken Flatbread, flavorful Pesto Chicken Flatbread, or elegant Spinach and Feta Flatbread Pizza. For a complete fall feast, consider pairing with lighter options like our comforting Creamy Rustic Potato Soup, warming Italian Sausage and Potato Soup, or protein-packed High Protein Broccoli Cheddar Soup. These stuffed shells also complement rich pasta dishes like our indulgent Sweet Potato Goat Cheese Sage Pasta or creamy Chicken Alfredo Garlic Bread.

Storage and Make-Ahead Tips

This recipe stores beautifully in the refrigerator for up to 3 days when kept in an airtight container. The flavors actually develop more depth overnight, making it an excellent make-ahead option for entertaining.

When reheating, I recommend covering the dish with foil and warming in a 350°F oven for 15-20 minutes until heated through. You can also reheat individual portions in the microwave, but the pasta may become slightly softer.

Pro tip: For freezing, assemble the stuffed shells without sauce, cover tightly, and freeze for up to 1 month. When ready to bake, add the sauce and increase baking time by 10-15 minutes.

Frequently Asked Questions

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