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

Introduction

This Pumpkin & Gouda Stuffed Shells recipe offers a delightful twist on classic stuffed pasta. Creamy pumpkin and smoked gouda come together in tender jumbo shells, all topped with a rich brown butter and sage Alfredo sauce. It’s a comforting, elegant dish perfect for autumn dinners or special occasions.

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 jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. Step 2: In a bowl, mix together pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper until smooth and well combined.
3. Step 3: Carefully fill each pasta shell with about two tablespoons of the pumpkin and cheese mixture. Arrange the filled shells in a greased baking dish.
4. Step 4: In a saucepan over medium heat, melt the butter and cook it until it turns golden brown and smells nutty. Whisk in the heavy cream and add the fresh sage leaves. Let the sauce simmer gently until it thickens slightly, then remove from heat and discard the sage leaves.
5. Step 5: Pour half of the brown butter and sage Alfredo sauce evenly over the stuffed shells. Sprinkle the Parmesan cheese on top.
6. Step 6: Cover the baking dish with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes, or until bubbly and golden on top.

Tips & Variations

• For a vegetarian version, ensure your cheeses are made with vegetarian rennet and omit any meat-based broths if used in the sauce.
• Try adding a pinch of nutmeg to the pumpkin mixture for extra warmth and depth of flavor.
• Swap smoked gouda for fontina or mozzarella for a milder cheese blend.
• If you prefer a thicker sauce, simmer the Alfredo sauce a little longer before pouring it over the shells.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) covered with foil, or warm in the microwave. To maintain the sauce’s texture, avoid overheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, pure canned pumpkin puree works perfectly. Just be sure it’s plain pumpkin and not pumpkin pie filling, which contains added sugar and spices.

How do I prevent the pasta shells from sticking together?

After cooking, rinse the shells briefly under cool water and toss them lightly with a small amount of olive oil before filling. This will help keep them separate and easier to handle.

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

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★★★★★

4.7 from 99 reviews

Delight in these comforting Pumpkin & Gouda Stuffed Shells, filled with a creamy blend of pumpkin puree, smoked gouda, and ricotta cheese. Topped with a luscious brown butter and sage Alfredo sauce, this baked pasta dish perfectly balances savory and autumnal flavors—ideal for a cozy dinner or festive holiday meal.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Sauce

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

Instructions

1. Cook Pasta: Cook jumbo pasta shells according to package instructions until al dente. Drain carefully and set aside to cool slightly so they can be handled without breaking.
2. Prepare Filling: In a medium bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Mix thoroughly until the filling is smooth and evenly blended.
3. Stuff Shells: Spoon about two tablespoons of the pumpkin and cheese mixture into each cooked pasta shell. Place the stuffed shells seam-side up in a greased baking dish, arranging them snugly.
4. Make Brown Butter Sage Alfredo Sauce: In a saucepan over medium heat, melt the unsalted butter, cooking until it turns a golden brown and emits a nutty aroma. Whisk in the heavy cream, then add fresh sage leaves. Simmer gently, stirring occasionally, until the sauce thickens slightly.
5. Assemble for Baking: Pour half of the brown butter sage Alfredo sauce evenly over the stuffed shells. Sprinkle the grated Parmesan cheese on top to add a savory crust after baking.
6. Bake: Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for 25 minutes. Then remove the cover and bake for an additional 10 minutes, or until the sauce is bubbly and the tops of the shells are lightly golden.

Notes

• Ensure the pasta shells are cooked al dente so they hold their shape when stuffed.
• The brown butter sauce should have a nutty aroma but avoid burning the butter.
• Fresh sage leaves add the best flavor, but dried sage can be substituted in a pinch (use about 1 teaspoon dried).
• Use whole milk ricotta for creaminess; part-skim ricotta may make filling less rich.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

Keywords: pumpkin stuffed shells, gouda pasta, fall pasta recipe, baked stuffed shells, brown butter sage sauce, creamy pumpkin pasta