Go Back
A baking dish filled with creamy pumpkin pasta bake, showing the texture of the melted Gouda cheese and sage cream sauce over jumbo shells.

Pumpkin Gouda Stuffed Shells: A Creamy & Cozy Fall Recipe

Discover the ultimate fall comfort food with our Pumpkin Gouda Stuffed Shells. This creamy, savory, and cozy dish features a rich pumpkin and smoked Gouda filling, baked in a velvety sage cream sauce until golden and bubbly.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Gouda Filling
  • 12 ounces jumbo pasta shells
  • 15 ounces pumpkin purée not pumpkin pie filling
  • 1.5 cups smoked Gouda cheese shredded, divided
  • 1 cup whole milk ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 1 large egg lightly beaten
  • 0.5 teaspoon ground nutmeg
  • 1 teaspoon salt or to taste
  • 0.5 teaspoon black pepper freshly ground
Sage Cream Sauce
  • 4 tablespoons unsalted butter
  • 10-12 fresh sage leaves
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1.5 cups whole milk
  • 0.5 cup heavy cream

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Pot
  • 1 Medium Saucepan

Method
 

  1. Bring a large pot of salted water to a boil. Cook jumbo shells according to package directions until al dente. Drain and set aside.
  2. In a large bowl, combine pumpkin purée, ricotta, 1 cup of smoked Gouda, Parmesan, egg, nutmeg, salt, and pepper. Mix until well combined.
  3. Spoon the pumpkin mixture into each cooked shell. Arrange the filled shells in a 9x13-inch baking dish.
  4. In a saucepan over medium heat, melt butter. Add sage leaves and cook for 1-2 minutes until fragrant. Remove sage leaves and set aside. Add minced garlic and cook for 30 seconds.
  5. Whisk in flour and cook for 1 minute. Gradually whisk in milk and heavy cream until smooth. Simmer for 3-5 minutes until thickened. Season with salt and pepper.
  6. Pour the cream sauce over the shells. Sprinkle with the remaining ½ cup of Gouda. Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden. Garnish with crispy sage leaves.

Notes

Tip 1: For the creamiest sauce, use whole milk and full-fat ricotta. The richness makes a noticeable difference.
Tip 2: Don't overcrowd the shells in the baking dish. Give them a little space to ensure they cook evenly and the sauce can bubble up around them.
Tip 3: If the sauce seems too thick, you can whisk in a little more milk until it reaches your desired consistency.