Ingredients
- Jumbo Pasta Shells: 1 box (12 oz)
- Pumpkin Puree (canned, unsweetened): 1 cup
- Smoked Gouda Cheese (shredded): 1 cup
- Whole Milk Ricotta Cheese: 1 cup
- Unsalted Butter: 1/2 cup (1 stick)
- Fresh Sage Leaves: 1/4 cup
- Heavy Cream: 1 1/2 cups
- Grated Parmesan Cheese: 1/2 cup
Instructions
- Step 1: Cook the jumbo shells according to package directions until al dente. Drain the shells and lay them flat on a baking sheet to prevent sticking. Preheat the oven to 375°F (190°C).
- Step 2: Prepare the filling by combining the pumpkin puree, shredded Smoked Gouda, and ricotta cheese in a medium bowl. Season the mixture with a pinch of salt, pepper, and nutmeg (optional), mixing thoroughly until the filling is uniform.
- Step 3: Make the Brown Butter Sage Sauce. Melt the butter in a saucepan over medium heat, stirring constantly until the milk solids turn a deep brown color and the butter smells nutty (about 5-7 minutes). Add the fresh sage leaves and cook for 30 seconds. Slowly whisk in the heavy cream and grated Parmesan until the sauce is smooth.
- Step 4: Stuff each cooked pasta shell with approximately 2 tablespoons of the pumpkin-Gouda filling. Spread 1/4 cup of the Alfredo sauce on the bottom of a 9×13-inch baking dish, then arrange the stuffed shells tightly in a single layer.
- Step 5: Pour the remaining brown butter sage Alfredo sauce evenly over the arranged shells. Bake uncovered for 15 to 20 minutes, or until the sauce is bubbling and the shells are heated through. Garnish with extra sage before serving.
Notes
- If preparing ahead, assemble the shells in the dish, cover tightly, and refrigerate for up to 24 hours; add 10-15 minutes to the final baking time if baking straight from the fridge.
- To reheat leftovers, cover the baking dish loosely with foil and warm gently in a 300°F oven until hot, or microwave individual portions with a splash of milk to maintain creaminess.
- Offset the richness of the Alfredo sauce by serving these shells alongside a simple, crisp arugula salad dressed with lemon vinaigrette.
- For an intensified nutty flavor, ensure the butter truly reaches a deep amber color when making the sauce—the resulting browned milk solids are where the complexity lives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American