Pin It The first time I made brown butter, I almost burned it completely. I was distracted by a phone call and suddenly smelled something nutty and intense, rushing back to find the butter had gone from golden to nearly black. That mistake taught me exactly what to look for those brown specks and that incredible toasted aroma that transforms everything it touches. Now this pumpkin stuffed shells recipe is my favorite way to use that technique, because brown butter and sage together make the sauce taste like something you would order at a restaurant and then try to recreate for months afterward.
Last October, my neighbor came over unexpectedly while I had these bubbling away in the oven. She ended up staying for dinner and three days later texted me asking for the recipe because her husband kept talking about the crispy sage leaves on top. There is something about the combination of comfort food pasta and sophisticated brown butter sauce that makes people feel special without you having to work that hard in the kitchen.
- 24 jumbo pasta shells: Cook them slightly less than the package directs because they will finish cooking in the oven and nobody wants mushy stuffed shells
- 1 tablespoon kosher salt: Salting your pasta water aggressively is the only way to season the pasta itself from the inside out
- 1 1/2 cups pumpkin purée: Use the canned purée not pumpkin pie filling or you will end up with weirdly sweet pasta that tastes like dessert
- 1 cup whole milk ricotta cheese: Room temperature ricotta blends much smoother so take it out of the fridge while you are getting everything else ready
- 1 1/2 cups smoked Gouda cheese: The smokiness is what makes this recipe distinctive so do not swap it for regular Gouda or cheddar unless you absolutely have to
- 1/2 cup finely grated Parmesan cheese: Buy the wedge and grate it yourself because pre grated cheese has anti caking agents that prevent it from melting properly
- 1 large egg: This binds the filling together so it does not turn into a loose mess when you try to stuff it into the shells
- 1 tablespoon finely chopped fresh sage: Fresh sage is essential here because dried sage can be bitter and dusty tasting in a delicate cream sauce
- 1/2 teaspoon freshly grated nutmeg: Nutmeg is the secret ingredient in most béchamel based sauces and it pairs beautifully with both pumpkin and cream
- 6 tablespoons unsalted butter: Unsalted butter gives you complete control over the salt level since you will be seasoning the sauce separately
- 8–10 fresh sage leaves: These will get fried in the butter until crispy and become this incredible garnish that people fight over
- 1 1/2 cups heavy cream: Do not try to substitute milk here or you will not get that luxurious restaurant style sauce consistency
- 3/4 cup finely grated Parmesan cheese: This gets whisked into the sauce and you will want more for sprinkling on top because can you ever really have too much cheese
- Preheat your oven to 375°F (190°C)
- Get your oven heating early so you are not waiting around later and grease a 9x13 baking dish with butter or nonstick spray.
- 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. Drain and rinse them with cool water then lay them out on an oiled tray so they do not stick together while you make the filling.
- Mix the pumpkin filling
- Combine pumpkin ricotta Gouda Parmesan egg sage nutmeg garlic salt pepper and cayenne in a large bowl. Stir until completely smooth and if the mixture feels too stiff add a tablespoon of cream at a time until it is easily scoopable.
- Make the brown butter
- Melt butter in a medium saucepan over medium heat and add the sage leaves. Cook for 4 to 6 minutes swirling constantly until the butter foams turns golden brown and smells nutty. Remove the sage leaves with a slotted spoon and set them aside on paper towels.
- Build the Alfredo sauce
- Keep the brown butter over low heat add the garlic and cook for 30 seconds until fragrant then pour in the heavy cream. Let it come to a gentle bubble then gradually whisk in the Parmesan nutmeg salt and pepper until smooth and creamy.
- Assemble the dish
- Spread a thin layer of sauce on the bottom of your baking dish then fill each shell with 2 to 3 tablespoons of the pumpkin mixture. Nestle them in snugly in a single layer then pour most of the remaining sauce over and around the shells.
- Bake until bubbly
- Scatter the extra Gouda and Parmesan on top along with the reserved crispy sage leaves. Cover with foil and bake for 20 minutes then uncover and bake for another 10 to 15 minutes until golden and bubbling.
- Rest before serving
- Let the dish sit for 5 to 10 minutes because the filling needs to set up slightly or it will ooze out when you try to serve it. Drizzle with any reserved sauce and add fresh sage leaves and black pepper before bringing it to the table.
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My sister in law requested this for her birthday dinner instead of a cake which tells you everything about how good it is. We served it with a big green salad and crusty garlic bread and everyone went home with that happy uncomfortable fullness that only comes from really excellent comfort food.
You can completely assemble this dish the day before cover it tightly and keep it in the refrigerator. I actually think the flavors meld together better this way and it makes hosting so much less stressful when the main course is just sitting there waiting to be baked.
Assemble everything in a freezer safe container but do not bake it first. Wrap it extremely well with plastic and foil and it will keep for up to two months. Thaw overnight in the refrigerator before baking and add about 20 minutes to the cooking time since it will be going into the oven cold.
A sharp arugula salad with lemon vinaigrette cuts through all that rich cheese and cream beautifully. Roasted Brussels sprouts or broccolini would also be excellent on the side and they can roast on a separate rack while the shells bake.
- Crusty bread is basically mandatory for mopping up that extra brown butter sauce
- A light white wine like Pinot Grigio pairs wonderfully with the sage and cream
- Keep extra Parmesan at the table because people will want to sprinkle more on top
Pin It This has become my go to fall dinner party dish because it looks impressive but most of the work happens before anyone even arrives. The brown butter sage sauce is something I find myself craving all year round.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can assemble the stuffed shells up to 24 hours in advance and refrigerate. If baking cold, add 10-15 minutes to the baking time. You can also freeze the unbaked dish for up to 2 months.
- → What can I substitute for smoked Gouda?
For a milder flavor, use half smoked and half regular Gouda. Other good options include sharp cheddar, Gruyère, or Fontina. The smokiness adds depth, but any melting cheese works well.
- → How do I prevent the shells from sticking together?
Cook the shells 1-2 minutes less than package directions, drain, and rinse under cool water. Lay them on a lightly oiled tray until ready to fill. This prevents sticking and makes them easier to handle.
- → Can I lighten this dish?
Substitute half the heavy cream with whole milk or half-and-half. You can also use part-skim ricotta and reduce the amount of cheese topping while still maintaining great flavor.
- → What vegetables pair well with this dish?
Roasted vegetables like Brussels sprouts, butternut squash, or carrots complement the flavors beautifully. A simple green salad with vinaigrette or sautéed kale also work well as sides.
- → Can I use fresh pumpkin instead of canned?
Absolutely. Roast or steam fresh pumpkin and purée until smooth. Make sure to drain excess moisture by letting it sit in a sieve for 15-20 minutes before using in the filling.