Three Cheese Pasta Shells with Gouda Cream Sauce

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 30 minutes



  • 12 oz package of jumbo pasta shells
  • 15 oz ricotta cheese
  • 1 cup (4 oz) Buholzer Brothers gouda cheese, shredded
  • ½ cup parmesan 
  • ¼ cup green onion, finely diced
  • 4 cloves garlic, minced
  • 1 egg
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper


  • 2 cups heavy cream
  • 2 tsp dried Rosemary (or 2 tbsp fresh)
  • 1 cup (4 oz) Buholzer Brothers gouda cheese, shredded
  • 1 red bell pepper, roasted and chopped (see notes for roasting instructions)
  • Salt and coarsely ground pepper to taste


  • 1 oz Buholzer Brothers gouda cheese, shredded


  1. Pre-heat oven to 350°.
  2. In a large bowl, combine ricotta, Buholzer Brothers gouda, parmesan, green onion, garlic, egg, Italian seasoning, salt and pepper. Set aside while pasta and sauce cook.
  3. Bring a large pot of slightly salted water to a boil. Add pasta and cook until a little less than al dente, about 8- 10 minutes, stirring often so they don’t stick to the pot. Drain and rinse with cold water.
  4. Meanwhile, add heavy cream and rosemary to a medium sized pot over medium heat. Bring to a gentle boil, whisking constantly. Gently boil cream until reduced by half, whisking constantly. Reduce heat to low; gradually which in Buholzer Brothers gouda cheese until melted. Add roasted red pepper. 
  5. Pour sauce into 9×13 pan, just enough to coat the pan, reserving remaining sauce for topping pasta.
  6. Spoon or pipe cheese mixture into cooked shells. Place filled shells in baking dish. 




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