Hearty Pumpkin Gouda Stuffed Shells With Alfredo Sauce

Last fall, I visited a local farmers’ market and was captivated by a vibrant display of pumpkins paired with artisan cheeses. The rich orange hues and earthy aroma sparked an idea to create a pasta dish that blended the natural sweetness of pumpkin with creamy, nutty cheese.

Back in the kitchen, I experimented with filling jumbo pasta shells with a mix of pumpkin, ricotta, and Artikaas Ginger Pumpkin Seed Gouda, letting the flavors guide each step.

Sautéing diced onions and sage in olive oil filled the kitchen with warm, autumnal scents, while mixing the pumpkin puree with ricotta and shredded Gouda produced a smooth, flavorful filling. Arranging the stuffed shells over a layer of homemade Alfredo sauce and topping them with extra cheese, I slid the dish into the oven. Watching the cheese melt, the sauce bubble, and the sage crisp was a truly satisfying transformation.

When plated, the shells glistened with golden cheese, and the aroma of roasted sage, nutmeg, and garlic filled the air. Each bite combined creamy pumpkin, rich Gouda, and silky sauce, complemented by the crisp sage. The textures and layered flavors made the dish both comforting and impressive, ideal for a family dinner, a gathering, or a quiet evening at home.

Short Description

Hearty Pumpkin Gouda Stuffed Shells With Alfredo Sauce, a comforting and flavorful pasta dish featuring jumbo shells stuffed with pumpkin, ricotta, and Gouda, baked in a rich Alfredo sauce, and topped with crisp sage. Perfect for cozy dinners and fall gatherings.

Key Ingredients

For the Filling

• ½ pound jumbo pasta shells
• 1¼ cup ricotta
• ½ can pumpkin puree
• ⅓ + ⅓ cup Artikaas Ginger Pumpkin Seed Gouda, shredded
• 2 cloves garlic, minced
• 1 tsp nutmeg
• 1 tsp salt
• 1 tsp pepper
• ½ large yellow onion, diced
• 1 tbsp olive oil
• 6 large fresh sage leaves (+ extra for frying and garnish)

For the Alfredo Sauce

• 4 tbsp salted butter
• 1 tbsp flour
• 2 cups heavy cream
• Pinch of salt and pepper
• ½ of the chopped sage from above

Tools Needed

• Large pot for pasta
• Skillet for sautéing
• Mixing bowls
• Whisk
• Baking dish
• Spoon for filling shells
• Oven

Cooking Instructions

Step 1: Preheat Oven and Cook Shells
Preheat the oven to 400°F. Cook the jumbo pasta shells al dente according to package directions, then drain and let them cool slightly.

Step 2: Sauté Onions and Sage
In a skillet, heat olive oil over medium heat. Sauté diced yellow onion and half of the chopped sage until the onions are translucent and fragrant.

Step 3: Prepare the Filling
In a mixing bowl, combine ricotta, pumpkin puree, ⅓ cup shredded Gouda, minced garlic, nutmeg, salt, and pepper. Stir in the sautéed onions and sage until evenly mixed.

Step 4: Make the Alfredo Sauce
Melt butter in a skillet over medium-high heat until it begins to brown. Lower the heat and add the remaining chopped sage, cooking for 2–3 minutes until fragrant. Whisk in the flour, then gradually pour in half of the heavy cream, stirring constantly until the sauce thickens. Add the remaining cream, season with salt and pepper, and cook until thickened.

Step 5: Assemble the Shells
Spread half of the Alfredo sauce evenly in the bottom of a baking dish. Spoon about 2 tablespoons of the pumpkin-Gouda filling into each cooled pasta shell and arrange them in the dish.

Step 6: Add Sauce and Cheese
Pour the remaining Alfredo sauce over the stuffed shells and sprinkle the remaining ⅓ cup shredded Gouda on top.

Step 7: Bake and Garnish
Bake for 20–25 minutes until the cheese is bubbly and golden. Remove from the oven and garnish with fried sage leaves and a sprinkle of black pepper before serving.

Why You’ll Love This Recipe

Combines sweet pumpkin with savory Gouda for a unique flavor

Creamy, comforting texture perfect for fall and winter meals

Works for family dinners, special occasions, or meal prep

Packed with seasonal ingredients and easy to customize

Impressive presentation without complex techniques

Mistakes to Avoid & Solutions

Overcooking Pasta
Shells that are too soft will break when stuffing.
Solution: Cook shells al dente and let cool slightly before filling.

Lumpy Filling
Filling can be uneven if ingredients aren’t mixed well.
Solution: Blend pumpkin, ricotta, and cheese thoroughly; fold in sautéed onions gently.

Sauce Too Thin
Alfredo sauce may not thicken properly.
Solution: Gradually add cream while whisking constantly and allow the sauce to thicken on low heat before pouring over pasta.

Burning Sage
Fried sage can turn bitter if overcooked.
Solution: Fry leaves quickly over medium heat until crisp, then remove immediately.

Serving and Pairing Suggestions

Serve as a main course with a simple green salad

Pair with a crisp white wine like Sauvignon Blanc or Chardonnay

Ideal for plated dinners, family-style meals, or festive gatherings

Add roasted vegetables or a side of garlic bread to complete the meal

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat in the oven at 350°F for 10–15 minutes or until warmed through

Avoid microwave reheating for best texture; sauce may separate slightly

FAQs

1. Can I make this ahead of time?
Yes, assemble the stuffed shells and store in the fridge, then bake just before serving.

2. Can I use regular Gouda instead of Artikaas Ginger Pumpkin Seed Gouda?
Yes, but the dish will have less nutty pumpkin flavor.

3. Can I freeze the stuffed shells?
Yes, freeze before baking. Thaw in the fridge overnight, then bake as directed.

4. Can I substitute pumpkin puree with butternut squash?
Absolutely! Roast or steam the squash, then mash for the filling.

5. How can I make the Alfredo sauce lighter?
Use half-and-half instead of heavy cream, but keep an eye on consistency while thickening.

Tips & Tricks

Use freshly grated Gouda for maximum flavor

Fry sage leaves separately to keep them crisp as garnish

Spoon filling carefully to avoid breaking shells

Whisk Alfredo sauce continuously to prevent lumps

Recipe Variations

Spicy Twist: Add ¼ tsp cayenne pepper to the filling for subtle heat.

Vegan Version: Replace ricotta with cashew cream, use plant-based Gouda, and substitute cream with coconut milk.

Herb-Infused: Add fresh thyme and rosemary to the filling for an aromatic touch.

Final Thoughts

Creating the Hearty Pumpkin Gouda Stuffed Shells With Alfredo Sauce was both cozy and inspiring in the kitchen. The tender pasta shells filled with creamy pumpkin and rich Gouda blend seamlessly with the nutty, velvety Alfredo sauce. Each bite delivers a balance of sweet, savory, and aromatic flavors, with the crisp sage adding a delightful contrast.

This dish works beautifully for family dinners, small gatherings, or even a special weeknight meal. The textures and flavors complement each other effortlessly, making it feel indulgent without being heavy. The golden, bubbling cheese and the warm aroma of roasted pumpkin and sage create a welcoming and festive atmosphere. With its combination of seasonal ingredients and layered flavors, this recipe showcases how simple components can come together to create a memorable and comforting autumn meal.