Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Recipe

Introduction

These Pumpkin & Gouda Stuffed Shells offer a cozy twist on classic stuffed pasta, combining creamy pumpkin and smoky gouda for a rich, flavorful filling. Topped with a nutty brown butter and sage Alfredo sauce, this dish is perfect for autumn dinners or any time you want comforting, seasonal flavors.

Ingredients

• 12 jumbo pasta shells
• 1 cup pure pumpkin puree
• 1 cup smoked gouda cheese, shredded
• 1/2 cup ricotta cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 4 fresh sage leaves
• 4 tbsp unsalted butter
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Step 1: Cook the jumbo pasta shells according to the package instructions until al dente. Drain them well and set aside.
2. Step 2: In a bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Mix until the filling is smooth and creamy.
3. Step 3: Carefully fill each cooked shell with about two tablespoons of the pumpkin and cheese mixture. Arrange the stuffed shells in a greased baking dish.
4. Step 4: In a saucepan over medium heat, melt the unsalted butter until it turns a golden brown color and gives off a nutty aroma. Whisk in the heavy cream, then add the sage leaves. Let the sauce simmer gently until it thickens slightly.
5. Step 5: Pour half of the brown butter and sage Alfredo sauce evenly over the stuffed shells. Sprinkle the grated Parmesan cheese on top.
6. Step 6: Bake the dish covered at 350°F (175°C) for 25 minutes. Then uncover and bake for an additional 10 minutes, until the sauce is bubbly and lightly browned.

Tips & Variations

• Use fresh sage for the sauce to enhance its flavor; dried sage can be a substitute but use sparingly.
• For added texture, sprinkle toasted breadcrumbs over the top before the final baking step.
• Try swapping smoked gouda with aged cheddar or fontina for a different cheese profile.
• If you prefer a vegan version, substitute dairy with plant-based alternatives and use a vegan butter.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or microwave on medium power, covering to retain moisture. This dish can be frozen before baking; thaw overnight in the refrigerator before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the shells and store them covered in the refrigerator for up to 24 hours before baking. This makes them a great option for meal prep or entertaining.

What can I use if I don’t have fresh sage?

If you don’t have fresh sage, you can substitute with a small amount of dried sage, but reduce the quantity since it has a stronger flavor. Alternatively, thyme or rosemary can provide a different but pleasant herbal note.

Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Recipe

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★★★★★

4.5 from 59 reviews

Delight in this comforting and elegant Pumpkin & Gouda Stuffed Shells recipe, featuring tender jumbo pasta shells filled with a creamy blend of pumpkin puree, smoked gouda, and ricotta cheese. Topped with a rich brown butter and sage Alfredo sauce, this baked dish offers a perfect balance of savory and sweet flavors ideal for fall or any cozy night in.

• Author: Nora
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

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For the Stuffed Shells

• 12 jumbo pasta shells
• 1 cup pure pumpkin puree
• 1 cup smoked gouda cheese, shredded
• 1/2 cup ricotta cheese
• 1 tsp garlic powder
• Salt and pepper to taste

For the Alfredo Sauce

• 4 tbsp unsalted butter
• 1/2 cup heavy cream
• 4 fresh sage leaves
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the pasta shells: Boil jumbo pasta shells according to package instructions until they are al dente. Drain carefully and set aside to cool slightly so they are easier to stuff.
2. Prepare the pumpkin filling: In a mixing bowl, combine the pure pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Stir until smooth and well incorporated.
3. Stuff the shells: Using a spoon, fill each cooked pasta shell with about two tablespoons of the pumpkin cheese mixture. Arrange the filled shells evenly in a greased baking dish.
4. Make the brown butter sage Alfredo sauce: In a saucepan over medium heat, melt the unsalted butter and cook until it turns a golden brown color with a nutty aroma. Slowly whisk in the heavy cream and add the fresh sage leaves. Let the sauce simmer gently until it thickens slightly, infusing with sage flavor.
5. Assemble and bake: Pour half of the Alfredo sauce over the stuffed shells in the baking dish. Sprinkle grated Parmesan cheese evenly on top. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes.
6. Finish baking uncovered: Remove the foil and continue baking for an additional 10 minutes until the sauce is bubbly and slightly golden on top. Let rest a few minutes before serving.

Notes

• You can substitute smoked gouda with regular gouda or mozzarella for a milder flavor.
• Use fresh sage for best flavor; dried sage can be used but reduce quantity as it is more concentrated.
• To make ahead, prepare and stuff shells, refrigerate covered, and bake when ready.
• For a lighter version, substitute half-and-half for heavy cream in the sauce.

Keywords: pumpkin stuffed shells, gouda cheese pasta, brown butter Alfredo, sage sauce, baked stuffed pasta, fall recipes, vegetarian pasta dish