Pin The first time I made brown butter, I nearly burned it completely. I was distracted by a phone call and suddenly caught that unmistakable nutty aroma that teeters right on the edge of perfect and ruined. That experience taught me exactly what to look for now those amber flecks and that incredible toasted smell that transforms ordinary butter into something magical. This pasta dish leans entirely on that technique, and honestly, its what makes the whole recipe sing.
Last October, my neighbor texted me at 7 PM saying she needed a dish for a work potluck the next morning. I had just finished testing this recipe, so I packed up the whole baking dish still warm and sent it over. She texted me later that night saying she and her husband ate almost half of it standing at the counter with forks before she could even pack it for work.
Ingredients
- 24 jumbo pasta shells: Look for the biggest ones you can find, they shrink slightly when cooked and you want maximum filling capacity
- 1 tablespoon kosher salt: This seasons the pasta from the inside out, making every shell flavorful even before the sauce
- 1 1/2 cups pumpkin purée: Make sure its plain pumpkin, not pie filling which is already sweetened and spiced
- 1 cup whole milk ricotta cheese: Whole milk makes a difference here for creaminess, part skim can make the filling grainy
- 1 1/2 cups smoked Gouda cheese, shredded: The smokiness is the star, buy a block and shred it yourself for better melting
- 1/2 cup finely grated Parmesan cheese: Use the good stuff from the wedge, not the shaker can, it adds necessary saltiness
- 1 large egg: Room temperature egg binds the filling together without making it scrambled or eggy
- 1 tablespoon finely chopped fresh sage: Fresh sage has this earthy brightness that dried just cannot replicate in this recipe
- 1/2 teaspoon freshly grated nutmeg: Nutmeg is pumpkin best friend, just a pinch enhances the sweetness without making it taste like dessert
- 1/2 teaspoon garlic powder: Garlic powder distributes evenly through the filling unlike fresh garlic which can create hot spots
- 3/4 teaspoon kosher salt: Taste your filling before stuffing, smoked Gouda varies in saltiness between brands
- 1/2 teaspoon freshly ground black pepper: Freshly ground has more heat and complexity, which balances the rich cheese
- 2–3 tablespoons heavy cream: Only add this if your pumpkin was especially thick or your filling seems stiff
- 6 tablespoons unsalted butter: Unsalted butter lets you control the salt level since it will brown and concentrate
- 8–10 fresh sage leaves: These will crisp up beautifully in the butter, becoming these amazing little garnish chips
- 2 cloves garlic, minced: Fresh garlic in the sauce complements the powder in the filling for layered garlic flavor
- 1 1/2 cups heavy cream: Do not substitute, the fat content is what makes the sauce silky and prevents breaking
- 3/4 cup finely grated Parmesan cheese: Adding this gradually while whisking prevents grainy sauce and ensures smooth melting
- 1/4 teaspoon freshly grated nutmeg: This tiny amount bridges the pumpkin filling and Alfredo sauce flavors beautifully
- 1/2–3/4 teaspoon kosher salt: Start with less, you can always add more but you cannot take it back
- 1/2 teaspoon freshly ground black pepper: The cream needs substantial pepper to cut through all that richness
- 1/4 cup low sodium vegetable broth: Keep this handy in case your sauce thickens too much while simmering
- 3/4 cup smoked Gouda cheese, shredded: Extra on top creates those incredible crispy cheese edges everyone fights over
- 1/4 cup finely grated Parmesan cheese: The final Parmesan layer gets golden and creates this beautiful crust
- Extra sage leaves: Fresh sage sprinkled on before baking adds these aromatic crispy bits throughout
Instructions
- Preheat your oven and prepare the baking dish:
- Set your oven to 375°F and butter a 9x13 inch baking dish thoroughly, getting into all the corners so nothing sticks later.
- Cook the pasta shells:
- Boil a large pot of salted water and cook the shells for 1 to 2 minutes less than the package says, then drain and rinse them under cool water immediately to stop cooking.
- Mix the pumpkin filling:
- Combine pumpkin, ricotta, Gouda, Parmesan, egg, sage, nutmeg, garlic powder, salt, pepper and cayenne in a large bowl until completely smooth.
- Make the brown butter:
- Melt butter in a medium saucepan over medium heat, add sage leaves and cook 4 to 6 minutes until the butter foams, smells nutty and has brown specks.
- Start the Alfredo sauce:
- Remove the crisped sage leaves and set them aside, then return the brown butter to low heat and add minced garlic for 30 seconds until fragrant.
- Add the cream and cheese:
- Pour in the heavy cream, bring to a gentle simmer, then gradually whisk in Parmesan a bit at a time until melted and smooth.
- Season the sauce:
- Stir in nutmeg, salt and pepper, adding a splash of broth if the sauce seems too thick, then keep it warm on low heat.
- Assemble the dish:
- Spread about half a cup of sauce on the bottom of your baking dish, fill each shell with 2 to 3 tablespoons of filling, and arrange them open side up.
- Add sauce and toppings:
- Pour most of the remaining sauce over and around the shells, then top with extra Gouda, Parmesan and the reserved crispy sage leaves.
- Bake until golden:
- Cover loosely with foil and bake 20 minutes, then remove foil and bake another 10 to 15 minutes until bubbling and golden on top.
- Rest and serve:
- Let the dish rest 5 to 10 minutes before serving, which helps the shells set up and makes them easier to scoop.
Pin My aunt asked for this recipe after Thanksgiving dinner last year, then called me three times while making it because she was nervous about burning the butter. When she finally served it at her New Years Eve party, she texted me a picture of the empty baking dish with people still standing around with forks.
Making It Ahead
You can assemble the entire dish up to 24 hours before baking, just cover it tightly and keep it in the refrigerator. When you are ready to bake, add about 10 to 15 minutes to the covered baking time since everything will be cold.
Freezing Instructions
Wrap the assembled but unbaked dish extremely well with plastic wrap and foil, then freeze for up to 2 months. Thaw it overnight in the refrigerator before baking, and plan for the same extended baking time as the make ahead version.
Serving Suggestions
A sharp green salad with acidic vinaigrette cuts right through the richness of this pasta. I like arugula with lemon dressing, but any bitter green works beautifully.
- Crusty bread is essential for soaking up that brown butter sauce
- Roasted Brussels sprouts or broccolini make the perfect vegetable side
- A glass of crisp white wine like Pinot Grigio balances the smoky cheese
Pin This recipe has become my go to for autumn dinner parties because it feels special but I can actually spend time with my guests instead of being stuck in the kitchen. The leftovers reheat surprisingly well, though I rarely have any left to worry about.
Recipe FAQ
- → Can I make this dish ahead of time?
Yes, you can assemble the entire dish, including filling the shells and covering with sauce and cheese, up to 24 hours in advance. Cover it tightly and refrigerate. When baking from cold, add an additional 10-15 minutes to the baking time to ensure it heats through properly.
- → What can I substitute for pumpkin purée?
Butternut squash, kabocha squash, or even sweet potato purée can be excellent substitutes for pumpkin. They will provide a similar creamy texture and sweet, earthy flavor profile, making for a delicious variation.
- → How do I prevent the pasta shells from sticking together after boiling?
After boiling the jumbo shells until just al dente, drain them and rinse under cool water to stop the cooking process. Then, lay them in a single layer on a lightly oiled tray or baking sheet. This thin layer of oil will help prevent them from sticking to each other while you prepare the filling.
- → Can I freeze these stuffed shells?
Absolutely. To freeze, assemble the shells but do not bake them. Wrap the dish tightly with plastic wrap and then foil, and freeze for up to two months. Thaw the dish overnight in the refrigerator before baking according to the instructions, adding extra time if still partially frozen.
- → What can I serve with this dish to make it a complete meal?
This rich dish pairs wonderfully with a simple green salad dressed with a light vinaigrette to cut through the richness. Roasted vegetables like asparagus or broccoli, or some crusty bread for soaking up the extra sauce, also make excellent accompaniments.
- → Can I use different cheeses?
While the smoked Gouda provides a unique depth, you can certainly experiment. Regular Gouda, a sharp cheddar, or even a blend of Fontina and Gruyère could work well in the filling. For the Alfredo, a good quality Parmesan is key, but a touch of Pecorino Romano could add a sharper bite.