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. 




For more recipes visit

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