Pumpkin & Gouda Shells Bake

This autumn-inspired pasta dish combines the seasonal flavors of pumpkin with the nutty richness of Gouda cheese in a delectable stuffed shells recipe. The brown butter sage alfredo sauce elevates it to restaurant quality while keeping the preparation manageable for a special weeknight dinner or weekend gathering.

I created this recipe during a particularly chilly fall evening when I was craving comfort food but wanted something more special than my usual pasta dishes. The combination of pumpkin and Gouda has since become my signature autumn entertaining dish.

Ingredients

• Jumbo pasta shells: The large size provides the perfect vessel for holding our flavorful pumpkin filling
• Ricotta cheese: Creates a creamy smooth base for our stuffing mixture
• Pumpkin puree: Adds earthy sweetness and velvety texture use unsweetened for best results
• Artikaas Ginger Pumpkin Seed Gouda: The star ingredient that adds complexity with subtle ginger notes
• Fresh garlic: Provides essential aromatic foundation prefer plump firm cloves
• Ground nutmeg: Enhances the natural sweetness of pumpkin with warm spice notes
• Yellow onion: Adds savory depth and natural sweetness when caramelized
• Fresh sage leaves: Essential for authentic brown butter sage flavor choose vibrant green leaves
• Salted butter: Choose a high-quality European style for the richest brown butter flavor
• Heavy cream: Creates luxurious body in the alfredo sauce look for cream with highest fat content
• All-purpose flour: Helps thicken our sauce to the perfect consistency

Step-by-Step Instructions

Prepare the pasta shells:

Bring a large pot of generously salted water to a rolling boil. Cook the jumbo shells according to package directions but aim for al dente texture about 9 minutes since they will continue cooking in the oven. Once done drain thoroughly and arrange on a baking sheet to cool slightly without sticking together.

Create the aromatic base:

Heat olive oil in a medium skillet over medium heat until shimmering. Add diced yellow onions along with half the chopped sage leaves. Sauté for 6 to 8 minutes stirring occasionally until onions become translucent and edges begin to caramelize slightly. This creates a flavor foundation for our filling.

Mix the filling:

In a large mixing bowl combine ricotta cheese pumpkin puree one third cup of shredded Gouda minced garlic nutmeg salt and pepper. Stir until completely incorporated. Add the cooled sautéed onion mixture and fold gently until evenly distributed throughout the filling.

Prepare the brown butter sage sauce:

In a medium saucepan melt butter over medium heat. Continue cooking for about 5 minutes watching carefully as the butter foams then begins to develop brown speckles and a nutty aroma. Immediately reduce heat to low and add remaining chopped sage leaves cooking for 30 seconds until fragrant. Whisk in flour to create a roux cooking for one minute. Gradually pour in half the cream whisking constantly until mixture thickens. Add remaining cream and season with salt and pepper continuing to whisk until sauce reaches desired consistency.

Assemble the dish:

Pour half of the prepared alfredo sauce into the bottom of a 9x13 baking dish spreading evenly. Once shells have cooled enough to handle spoon approximately two tablespoons of pumpkin filling into each pasta shell. Arrange filled shells in the baking dish nestling them closely together. Pour remaining alfredo sauce over the filled shells ensuring even coverage. Sprinkle remaining third cup of shredded Gouda evenly across the top.

Bake to perfection:

Place the assembled dish in preheated 400°F oven and bake for 20 to 25 minutes until the cheese is completely melted bubbly and beginning to brown in spots. The sauce should be gently bubbling around the edges indicating it has reached the perfect temperature.

Garnish and serve:

While the shells are baking quickly fry a few additional sage leaves in a small amount of butter until crisp about 30 seconds per side. Drain on paper towels. When the shells come out of the oven top with fresh cracked black pepper and the crispy fried sage leaves for a professional presentation.

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The Artikaas Ginger Pumpkin Seed Gouda is truly what makes this dish special. I discovered this unique cheese at a local farmers market and have been incorporating it into fall recipes ever since. The subtle ginger notes complement the pumpkin perfectly without overwhelming the dish.

Make Ahead Options

This dish shines as a make-ahead meal. Prepare everything up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. When ready to serve, allow the dish to sit at room temperature for 30 minutes before baking. You may need to add an additional 5-10 minutes to the baking time if cooking from cold.

Perfect Pairings

The earthy sweetness of this pasta dish pairs beautifully with crisp green vegetables. Consider serving alongside a simple arugula salad with lemon vinaigrette or roasted Brussels sprouts with balsamic glaze. For wine pairing, reach for a medium-bodied white like an unoaked Chardonnay or a light Pinot Noir that won't overpower the delicate flavors.

Finding The Perfect Cheese

If you cannot locate the specific Artikaas Ginger Pumpkin Seed Gouda, don't worry! Regular aged Gouda makes an excellent substitute, as does a combination of Fontina and Gruyère. The key is finding a cheese with nutty characteristics that melts beautifully. Avoid pre-shredded varieties as they contain anti-caking agents that affect both melting and flavor.

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Frequently Asked Questions

→ How do I prevent pasta shells from tearing during cooking?

Cook the shells al dente according to the package instructions, and handle them gently when filling to avoid tearing.

→ Can I make this dish ahead of time?

Yes! Prepare the stuffed shells and alfredo sauce in advance. Assemble and refrigerate, then bake when ready to serve.

→ What can I use instead of pumpkin puree?

Try sweet potato or butternut squash puree as a flavorful substitute for pumpkin.

→ How do I properly brown butter for the sauce?

Cook butter over medium heat, stirring occasionally, until it melts and turns golden brown with a nutty aroma. Watch closely to avoid burning.

→ What is the best way to fry sage leaves?

Heat a small amount of olive oil in a pan, add sage leaves, and fry for a few seconds until crisp. Drain on paper towels before serving.