The air at the mountain cabin smelled faintly of pine and wood smoke when I decided to make these Pumpkin Gouda Stuffed Shells. My husband and I were spending a long weekend away from home—just the two of us, no grandkids running through the kitchen, no phones buzzing.
The little kitchenette had one window that looked out at golden leaves tumbling down the slope, and I couldn’t think of a cozier way to spend the afternoon than filling the room with the scent of butter, sage, and roasted pumpkin.
I’d brought a small block of Artikaas Ginger Pumpkin Seed Gouda I found at an open-air market the week before. It was nutty and slightly sweet, with that lovely warmth ginger brings. I paired it with pumpkin puree and creamy ricotta, tucked everything into jumbo pasta shells, and baked them in a brown butter sage Alfredo sauce. The moment that first pan came bubbling out of the oven, I knew I’d be making this dish again and again.
It’s rich and comforting, but not heavy. The kind of dish that feels fancy enough for a dinner party yet simple enough to throw together on a quiet evening. Every bite carries that delicate balance of creamy cheese, sweet pumpkin, and earthy sage—autumn in a forkful.
Short Description
These Creamy Pumpkin Gouda Stuffed Shells With Alfredo Sauce bring together sweet pumpkin, nutty Gouda, and velvety sage-infused Alfredo for a cozy, restaurant-quality meal right from your kitchen. Perfect for fall dinners, gatherings, or any time you crave warm, comforting flavors.
Key Ingredients
- ½ pound jumbo pasta shells
- 1¼ cup ricotta cheese
- ½ can pumpkin puree
- ⅓ cup + ⅓ cup Artikaas Ginger Pumpkin Seed Gouda, shredded
- 2 cloves garlic, minced
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ large yellow onion, diced
- 1 tablespoon olive oil
- 6 large fresh sage leaves (plus more to fry and add on top)
- 4 tablespoons salted butter
- 1 tablespoon flour
- 2 cups heavy cream
- Pinch of salt and pepper
Tools Needed
- Large pot for boiling pasta
- Medium saucepan for Alfredo sauce
- Skillet for sautéing onions
- Mixing bowls
- Whisk
- 9×13-inch baking dish
- Spoon or small scoop for filling shells
Cooking Instructions
Step 1: Cook the Shells
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them al dente according to package directions—usually about 9–10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool slightly so they’re easier to handle.
Step 2: Prepare the Onion and Sage
In a skillet, heat olive oil over medium heat. Add the diced yellow onion and half of the chopped sage. Sauté until the onion becomes translucent and fragrant—about 4–5 minutes. Remove from heat and set aside.
Step 3: Make the Filling
In a large bowl, combine ricotta, pumpkin puree, ⅓ cup shredded Gouda, minced garlic, nutmeg, salt, and pepper. Stir until creamy and smooth. Fold in the sautéed onions and sage. The mixture should be thick but easy to spoon into shells. If it feels too dense, add a tablespoon of cream to loosen it up.
Step 4: Create the Alfredo Sauce
Melt butter in a saucepan over medium-high heat. Let it cook until it turns golden brown and releases a nutty aroma. Turn the heat to low and add the remaining chopped sage. Whisk for a minute until fragrant, then whisk in the flour until smooth.
Slowly add half the cream while whisking continuously until the sauce begins to thicken. Add the remaining cream and season with salt and pepper. Simmer gently for a few more minutes until the sauce coats the back of a spoon.
Step 5: Assemble the Dish
Preheat the oven to 400°F (200°C). Pour half of the Alfredo sauce into the bottom of a baking dish. Spoon about 2 tablespoons of filling into each cooked shell and arrange them snugly in the dish. Pour the remaining sauce evenly over the top, then sprinkle with the remaining ⅓ cup of Gouda.
Step 6: Bake
Bake for 20–25 minutes, or until the cheese is melted and bubbling around the edges. The tops should look slightly golden.
Step 7: Garnish and Serve
While the shells bake, fry a few sage leaves in butter until crisp. Once the dish is out of the oven, scatter the fried sage on top and finish with a light crack of black pepper. Serve warm with a simple green salad or roasted vegetables.
Why You’ll Love This Recipe
Cozy Fall Flavor: Pumpkin and Gouda create a beautiful harmony of sweetness and nuttiness.
Velvety Alfredo: The brown butter sage sauce gives a depth of flavor that’s both savory and aromatic.
Comforting Yet Elegant: Feels indulgent but easy enough for a weeknight.
Make-Ahead Friendly: You can prep the shells and sauce earlier in the day and bake before dinner.
Family Favorite: Even picky eaters tend to love the creamy, cheesy filling.
Mistakes to Avoid & Solutions
Overcooking the Pasta: The shells should be al dente or they’ll tear when filling. Solution: Check a minute earlier than the package suggests.
Sauce Too Thick: If your Alfredo becomes too heavy, whisk in 1–2 tablespoons of warm cream until it smooths out.
Lumpy Sauce: Always whisk the flour into the butter before adding cream to avoid lumps.
Watery Filling: Drain any excess liquid from pumpkin puree before mixing.
Dry Edges After Baking: Cover the dish loosely with foil for the first 15 minutes to retain moisture.
Serving and Pairing Suggestions
Serve as a main dish with a crisp green salad tossed in lemon vinaigrette.
Pair with roasted brussels sprouts or garlic green beans for a balanced meal.
A chilled glass of white wine like Chardonnay or Pinot Grigio complements the creamy sauce beautifully.
For a family-style dinner, serve straight from the baking dish and let everyone scoop their own shells.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze unbaked shells with sauce for up to 2 months. Thaw overnight before baking.
Reheat: Warm in the oven at 350°F for about 15 minutes or until heated through. Add a splash of cream before reheating to keep the sauce silky.
FAQs
1. Can I use a different cheese instead of Gouda?
Yes, try smoked mozzarella or fontina for a creamy texture and rich flavor.
2. Is canned pumpkin okay?
Absolutely! Just make sure it’s pure pumpkin, not pumpkin pie filling.
3. Can I use dried sage instead of fresh?
You can, but use only 1 teaspoon since dried herbs are more concentrated.
4. What can I serve this with for a complete meal?
A crisp salad, roasted vegetables, or garlic bread pairs perfectly.
5. Can I make the filling ahead?
Yes, prepare the filling up to a day ahead and refrigerate in a covered bowl.
Tips & Tricks
Grate your own Gouda for better melting. Pre-shredded cheese often contains anti-caking agents.
For extra crunch, sprinkle toasted breadcrumbs on top before baking.
Add a touch of lemon zest to the sauce for brightness.
Let the shells rest for 5 minutes before serving—this helps the sauce thicken slightly.
For a lighter version, use half-and-half instead of heavy cream.
Recipe Variations
Spinach Pumpkin Shells: Add 1 cup chopped, cooked spinach to the filling for extra greens.
Mushroom Alfredo Version: Sauté sliced mushrooms with sage and fold them into the sauce for an earthy twist.
Vegan Option: Substitute ricotta with cashew ricotta, cream with coconut cream, and butter with olive oil.
Smoky Bacon Twist: Add crumbled cooked bacon to the filling for a smoky flavor.
Spicy Kick: Mix in a pinch of red pepper flakes or cayenne for gentle heat.
Final Thoughts
That night in the cabin, as we sat by the window watching the mist roll down the mountains, I served these Pumpkin Gouda Stuffed Shells straight from the oven. The bubbling sauce, the aroma of sage, and the warmth of that first bite made everything feel calm and content. It reminded me how food doesn’t need to be complicated to be memorable.
Now, whenever the leaves start turning, I find myself reaching for a can of pumpkin and that familiar block of Gouda. I make these shells for Sunday dinners, potlucks, or when the grandkids visit—they always ask for “Grandma’s cheesy pumpkin pasta.” It’s more than a meal; it’s a little piece of warmth that gathers everyone around the table, no matter the season.
Pumpkin Gouda Stuffed Shells With Alfredo Sauce
Ingredients
- ½ pound jumbo pasta shells
- 1¼ cup ricotta cheese
- ½ can pumpkin puree
- ⅓ cup + ⅓ cup Artikaas Ginger Pumpkin Seed Gouda shredded
- 2 cloves garlic minced
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ large yellow onion diced
- 1 tablespoon olive oil
- 6 large fresh sage leaves plus more to fry and add on top
- 4 tablespoons salted butter
- 1 tablespoon flour
- 2 cups heavy cream
- Pinch of salt and pepper
Instructions
- Cook the jumbo pasta shells in salted boiling water until al dente, about 9–10 minutes. Drain, rinse under cold water, and set aside to cool slightly.
- In a skillet, heat olive oil over medium heat and sauté diced onion with half the chopped sage for 4–5 minutes, until soft and fragrant.
- In a bowl, mix ricotta, pumpkin puree, ⅓ cup shredded Gouda, minced garlic, nutmeg, salt, and pepper. Stir in the sautéed onions and sage until smooth and creamy. If too thick, add a tablespoon of cream.
- Melt butter in a saucepan over medium-high heat until golden and nutty. Lower heat, add the remaining sage, and whisk in flour. Gradually pour in half the cream, whisking until thickened, then add the rest. Season with salt and pepper and simmer until the sauce coats the spoon.
- Preheat oven to 400°F (200°C). Spread half the Alfredo sauce on the bottom of a baking dish. Fill each shell with about 2 tablespoons of the pumpkin mixture and arrange them in the dish. Pour the remaining sauce over the top and sprinkle with the rest of the Gouda.
- Bake for 20–25 minutes, until bubbling and lightly golden.
- Fry a few sage leaves in butter until crisp, then scatter them over the baked shells. Finish with cracked black pepper and serve warm with salad or roasted vegetables.
