Description
A cozy, seasonal pasta bake where velvety pumpkin and melted Gouda get tucked into large pasta shells, then bathed in a nutty brown-butter Alfredo spiked with crisp sage. It’s elegant enough for guests but easy enough for a comforting weeknight supper.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup smoked Gouda, grated
- ½ cup ricotta cheese
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan
- 4–5 fresh sage leaves
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- Olive oil or pan spray (for the baking dish)
Instructions
- Bring a large pot of well-salted water to a boil. Cook the jumbo shells until al dente according to the package. Drain, rinse briefly under cool water to stop cooking, and set them aside on a towel.
- In a medium bowl, whisk together the pumpkin puree, grated Gouda, ricotta, garlic powder, and a generous pinch of salt and pepper. Taste and tweak the seasoning — the filling should be flavorful on its own.
- Spoon roughly two tablespoons of the pumpkin-cheese mixture into each shell and nestle the stuffed shells, seam-side up, into a lightly oiled 8×8 or similar baking dish.
- Make the sauce: melt the butter in a small saucepan over medium heat. Swirl the pan until the butter foams and turns a golden-brown color, smelling nutty (watch carefully so it doesn’t burn). Lower the heat, add the heavy cream and the sage leaves, and simmer gently until the sauce thickens slightly, about 2–3 minutes. Remove and season with salt and pepper.
- Pour half of the brown-butter sage sauce over the arranged shells, then scatter the Parmesan evenly on top.
- Cover the dish with foil and bake in a 350°F (175°C) oven for 25 minutes. Remove the foil and bake 8–12 more minutes, until the top bubbles and develops a light golden hue.
- Let the casserole rest for 5 minutes. Drizzle any remaining sauce over the shells, garnish with the crisped sage or extra grated Parmesan, and serve warm.
Notes
- Don’t overcook the pasta. Stop at al dente so the shells keep their shape in the oven.
- Watch the butter closely when browning — it flips from nutty to burnt quickly.
- Swap smoked Gouda for regular Gouda or fontina if you prefer a milder melt.
Nutrition
- Serving Size: 2 stuffed shells (approximately 200g)
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg