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This fall-inspired pasta creation merges seasonal pumpkin flavors with rich, nutty Gouda cheese in a mouthwatering stuffed shells dish. The brown butter sage alfredo topping transforms it into something you'd expect at a fancy restaurant, yet it's totally doable for a nice weeknight meal or weekend get-together.
I whipped up this dish during a cold autumn night when I wanted something cozy but fancier than my go-to pasta meals. Since then, pumpkin and Gouda together have become my signature combo whenever I cook for friends in fall.
What You'll Need
- Jumbo pasta shells: Their generous size makes them ideal containers for our tasty pumpkin mixture
- Ricotta cheese: Gives our stuffing that smooth, creamy foundation
- Pumpkin puree: Brings an earthy sweetness and silky feel - grab the plain unsweetened kind
- Artikaas Ginger Pumpkin Seed Gouda: This knockout ingredient adds amazing depth with hints of ginger
- Fresh garlic: Forms the crucial flavor base - look for chunky, firm cloves
- Ground nutmeg: Boosts pumpkin's natural sweetness with cozy spice notes
- Yellow onion: Adds rich flavor and natural sweetness when browned
- Fresh sage leaves: Key for that true brown butter sage taste - pick bright green ones
- Salted butter: Go for fancy European-style for the deepest brown butter flavor
- Heavy cream: Creates that dreamy texture in our alfredo - the fattier the better
- All-purpose flour: Thickens our sauce just right
Cooking Instructions
- Get your shells ready:
- Fill a big pot with water, add plenty of salt, and bring it to a strong boil. Cook those jumbo shells until they're just firm to the bite, around 9 minutes - they'll finish cooking in the oven later. Drain them well and spread them out on a baking sheet so they cool a bit without clumping together.
- Start your flavor base:
- Warm some olive oil in a medium pan over medium heat until it's shimmering. Toss in your chopped yellow onions with half your chopped sage leaves. Cook for 6-8 minutes, giving it a stir now and then, until those onions turn clear and start browning at the edges. This builds the flavor foundation for our filling.
- Put together your filling:
- Grab a big bowl and mix ricotta, pumpkin puree, a third cup of shredded Gouda, minced garlic, nutmeg, salt and pepper. Stir until everything's well combined. Add your cooled onion mixture and fold it in gently so it's evenly spread throughout.
- Make your brown butter sauce:
- In a medium pot, melt butter over medium heat. Let it cook about 5 minutes, watching carefully as it foams up then starts showing brown flecks and smells nutty. Turn the heat down right away and drop in your remaining chopped sage, cooking just 30 seconds until it smells amazing. Stir in flour to make a paste, cooking for a minute. Slowly pour in half the cream, stirring constantly until it thickens up. Add the rest of the cream and some salt and pepper, keeping up that stirring until your sauce is just right.
- Put it all together:
- Pour half your alfredo sauce into the bottom of a 9x13 baking dish, spreading it around evenly. Once your shells are cool enough to handle, spoon about two tablespoons of pumpkin filling into each one. Arrange them in your baking dish, snuggling them close together. Pour the rest of your alfredo sauce over top, making sure everything's covered nicely. Sprinkle the remaining third cup of shredded Gouda all over the top.
- Bake it up:
- Stick your dish in a 400°F oven that's already hot and bake for 20-25 minutes until that cheese is completely melted, bubbly, and starting to brown in spots. You'll know it's done when the sauce bubbles gently around the edges.
- Add final touches and serve:
- While everything's baking, quickly fry a few extra sage leaves in a bit of butter until they're crispy, about 30 seconds each side. Set them on paper towels to drain. When your shells come out of the oven, finish with some freshly cracked black pepper and those crispy fried sage leaves for a fancy restaurant look.
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That Artikaas Ginger Pumpkin Seed Gouda really makes this dish stand out. I stumbled across this unique cheese at my neighborhood farmers market and now I can't stop using it in my fall cooking. The gentle ginger hints work so well with pumpkin without taking over the whole dish.
Prep It Early
This dish really shines when you make it ahead. You can set up everything right up to the baking part, wrap it tightly in foil, and pop it in the fridge for up to 24 hours. When you're ready to eat, let it sit out for about 30 minutes before baking. Just know you might need to add 5-10 more minutes to the cooking time if it's still cold from the fridge.
What To Serve With It
The sweet earthiness of this pasta goes great with crisp green veggies. Try serving it with a simple arugula salad dressed with lemon or some roasted Brussels sprouts drizzled with balsamic glaze. For drinks, go with a medium white wine like an unoaked Chardonnay or a light Pinot Noir that won't fight with the delicate flavors.
Cheese Alternatives
Can't find that specific Artikaas Ginger Pumpkin Seed Gouda? No worries! Regular aged Gouda works great too, or you could mix Fontina and Gruyère instead. Just look for cheese with nutty flavors that melts really well. Skip the pre-shredded stuff though - those anti-clumping powders mess up both how it melts and how it tastes.
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Frequently Asked Questions
- → What’s the trick to keeping pasta shells from breaking?
Cook shells until just tender (al dente) and handle gently when stuffing to avoid rips.
- → Can I prep this meal ahead of time?
Sure! Make the filling and sauce, assemble the dish, and store in the fridge. Just bake when you're ready to enjoy.
- → What’s a good swap for pumpkin puree?
Sweet potato or butternut squash puree works well as a tasty alternative to pumpkin.
- → How do I brown butter without burning it?
Melt butter over medium heat, stirring now and then, until it turns a golden-brown color and smells nutty. Keep an eye on it to stop it from burning.
- → What’s the best method for crisping sage leaves?
In a bit of hot oil, fry sage leaves just until crispy, then set them on paper towels to drain excess oil.