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

Introduction

This Pumpkin & Gouda Stuffed Shells recipe offers a comforting twist on classic stuffed pasta. Filled with creamy pumpkin and ricotta, and topped with a rich brown butter and sage Alfredo sauce, it’s perfect for cozy dinners or holiday gatherings.

Ingredients

• 1/2 pound jumbo pasta shells
• 1 1/4 cup ricotta
• 1/2 can pumpkin puree
• 2/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (divided)
• 2 cloves garlic, minced
• 1 tsp nutmeg
• 1 tsp salt
• 1 tsp pepper
• 1/2 large yellow onion, diced
• 1 tbsp olive oil
• 6 large fresh sage leaves, chopped (plus more for frying and garnish)
• 4 tbsp salted butter
• 1 tbsp flour
• 2 cups heavy cream
• Pinch of salt and pepper for sauce

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Cook the jumbo pasta shells al dente according to the package instructions, then drain and let them cool slightly.
2. Step 2: In a skillet, heat the olive oil over medium heat and sauté the diced yellow onion with half of the chopped sage until the onion is translucent and fragrant.
3. Step 3: In a mixing bowl, combine the ricotta, pumpkin puree, 1/3 cup shredded Gouda, minced garlic, nutmeg, salt, and pepper. Stir in the sautéed onions and sage mixture.
4. Step 4: To make the Alfredo sauce, melt the butter in a saucepan over medium-high heat until it starts to brown slightly. Reduce heat to low, add the remaining chopped sage, and cook until fragrant for a couple of minutes.
5. Step 5: Whisk in the flour until combined, then slowly add half of the heavy cream, whisking constantly until the sauce thickens. Add the remaining cream, season with salt and pepper, and continue cooking until the sauce thickens again.
6. Step 6: Spread half of the Alfredo sauce evenly on the bottom of a baking dish.
7. Step 7: Stuff each cooked shell with about 2 tablespoons of the pumpkin and ricotta mixture and arrange them in the baking dish over the sauce.
8. Step 8: Pour the remaining Alfredo sauce over the stuffed shells and sprinkle the remaining shredded Gouda on top.
9. Step 9: Bake the dish for 20 to 25 minutes, until the cheese is bubbly and golden.
10. Step 10: While baking, fry some whole sage leaves in butter until crisp. Garnish the finished dish with fried sage leaves and a fresh grind of black pepper before serving.

Tips & Variations

• Use fresh sage for the best aroma in both the filling and sauce, but dried sage can be a substitute if needed—use about 1 teaspoon.
• For a nuttier flavor, try substituting part of the ricotta with mascarpone or cream cheese.
• If Artikaas Ginger Pumpkin Seed Gouda is unavailable, a smoked Gouda or mild aged Gouda works well too.
• To make the recipe vegetarian, ensure the pasta shells contain no egg, or opt for gluten-free if preferred.

Storage

Store any leftover stuffed shells covered in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the sauce’s texture. Avoid using a microwave to preserve the creaminess and prevent drying out.

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 stuffed shells and keep them covered in the refrigerator for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from cold.

Can I freeze this dish?

Absolutely. Freeze the assembled but unbaked shells in a freezer-safe dish. Thaw overnight in the refrigerator, then bake as instructed, adding extra baking time as needed.

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

Print Recipe

★★★★★

4.5 from 144 reviews

This comforting and elegant Pumpkin & Gouda Stuffed Shells recipe features jumbo pasta shells filled with a creamy pumpkin and ricotta mixture, enhanced by the nutty flavor of Artikaas Ginger Pumpkin Seed Gouda. Topped with a luscious brown butter and sage Alfredo sauce, this dish is perfect for holiday dinners or cozy meals.

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

Ingredients

Scale 1x2x3x

Pasta

• 1/2 pound jumbo pasta shells

Filling

• 1 1/4 cup ricotta cheese
• 1/2 can pumpkin puree (about 7 oz)
• 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
• 2 cloves garlic, minced
• 1 tsp nutmeg
• 1 tsp salt
• 1 tsp black pepper
• 1/2 large yellow onion, diced
• 1 tbsp olive oil
• 3 large fresh sage leaves, chopped

Alfredo Sauce

• 4 tbsp salted butter
• 1 tbsp all-purpose flour
• 2 cups heavy cream
• 1 tsp salt (pinch for finishing sauce)
• 1 tsp black pepper (pinch for finishing sauce)
• 3 large fresh sage leaves, chopped
• 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (remaining portion)

Garnish

• Additional fresh sage leaves for frying and topping
• Freshly cracked black pepper

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the stuffed shells later.
2. Cook Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, following the package instructions. Drain and let them cool slightly to handle.
3. Sauté Onions & Sage: In a skillet, heat olive oil over medium heat. Add the diced yellow onions and half of the chopped sage leaves. Sauté until the onions are translucent and fragrant, about 5-7 minutes. Remove from heat.
4. Prepare Filling: In a mixing bowl, combine ricotta cheese, pumpkin puree, 1/3 cup shredded gouda, minced garlic, nutmeg, salt, and black pepper. Fold in the sautéed onions and sage mixture until everything is evenly incorporated.
5. Make Brown Butter Sage Alfredo Sauce: In a saucepan, melt butter over medium-high heat, stirring frequently until it begins to brown and smell nutty, about 3-5 minutes. Reduce heat to low, add the remaining chopped sage leaves, and cook until fragrant, about 2 minutes.
6. Thicken Sauce: Whisk in the flour until fully combined with the brown butter. Slowly pour in half of the heavy cream while whisking continuously to avoid lumps. Cook until the sauce thickens, then add the remaining cream and continue to whisk until it thickens again. Season with salt and pepper to taste.
7. Assemble Dish: Spread half of the Alfredo sauce evenly on the bottom of a baking dish. Stuff each cooked shell with about 2 tablespoons of the pumpkin and ricotta filling, and arrange the shells in the baking dish in a single layer.
8. Add Sauce and Cheese: Pour the remaining Alfredo sauce over the stuffed shells, then sprinkle the remaining 1/3 cup shredded gouda evenly on top.
9. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden around the edges.
10. Final Touches: While baking, fry additional sage leaves in a small amount of butter until crisp. Remove and drain on paper towels.
11. Serve: Remove the stuffed shells from the oven, garnish with fried sage leaves and freshly cracked black pepper, and serve warm.

Notes

• For a vegetarian version, ensure the cheese and butter are vegetarian-friendly.
• You can prepare the filling and sauce ahead of time to save time on serving day.
• If pumpkin puree is not available, canned winter squash puree can be used as a substitute.
• Make sure not to overcook the pasta shells to avoid them breaking when stuffing.
• The brown butter sage sauce adds a rich depth of flavor; don’t skip browning the butter.

Keywords: pumpkin stuffed shells, gouda pasta recipe, brown butter sauce, sage alfredo, holiday pasta, vegetarian stuffed shells, creamy pumpkin pasta