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