Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
