Description
A cozy, autumnal pasta bake where velvety pumpkin and smoky Gouda get stuffed into large pasta shells, then finished with a nutty brown-butter and sage cream. Elegant enough for guests, easy enough for a weeknight — pure comfort in every forkful.
Ingredients
Scale
- 12 extra-large pasta shells
- 1 cup pumpkin puree (plain, not pie filling)
- 1 cup ricotta cheese
- 1 cup smoked Gouda, shredded (plus ½ cup extra for sprinkling)
- 2 tablespoons fresh sage, finely chopped (plus a few whole leaves if you want them crisped)
- 4 tablespoons (½ stick) unsalted butter
- 1 cup heavy cream
- ½ cup freshly grated Parmesan
- Salt and freshly ground black pepper, to taste
- Olive oil or cooking spray, for the baking dish
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish lightly with oil or nonstick spray.
- Cook the jumbo shells in a large pot of well-salted boiling water until they’re just tender (al dente). Drain and set the shells aside to cool slightly so they’re easy to handle.
- In a mixing bowl combine the pumpkin puree, ricotta, shredded smoked Gouda (reserve ½ cup for the top), and the chopped sage. Season with salt and pepper and mix until evenly combined. Taste and adjust seasoning.
- Spoon the pumpkin-cheese filling into each shell, arranging the stuffed shells snugly in the prepared dish.
- Make the sauce: In a small saucepan over medium heat, melt the butter and cook it until it turns a deep golden-brown and smells nutty (watch closely so it doesn’t burn). Remove from heat and stir in the heavy cream, then return to low heat. Whisk in the Parmesan and season with a pinch of salt and pepper until the sauce is smooth.
- Pour about half of the brown-butter cream over the shells, saving the remainder to drizzle after baking. Scatter the reserved Gouda over the top.
- Bake for 25–30 minutes, until the cheese is melted and the dish is bubbling at the edges. Remove from oven and spoon the remaining sauce over the shells. If you crisped whole sage leaves, tuck or sprinkle them on top as a garnish.
- Let rest 5 minutes before serving so the filling sets a touch. Serve warm.
Notes
- For deeper flavor, roast fresh pumpkin and use the puree instead of canned.
- To make this lighter, swap half the heavy cream for milk or use a lower-fat ricotta.
- This can be prepared ahead: assemble (without pouring the sauce) and refrigerate up to 24 hours; add sauce and bake when ready.
Nutrition
- Serving Size: 2 stuffed shells (approx. 250g)
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 90mg