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

Introduction

Discover the comforting flavors of fall with these Pumpkin & Gouda Stuffed Shells topped with a rich Brown Butter & Sage Alfredo Sauce. This dish combines creamy pumpkin and cheeses stuffed into tender pasta shells, baked to golden perfection. It’s perfect for a cozy family dinner or special occasion.

Ingredients

• 12 large pasta shells
• 1 cup pumpkin puree
• 1 cup shredded Gouda cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon nutmeg
• 1 tablespoon fresh sage, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 tablespoon fresh sage leaves, for frying (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Step 2: Boil a large pot of salted water and cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.
3. Step 3: In a mixing bowl, combine pumpkin puree, shredded Gouda, ricotta, Parmesan, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper. Mix until well blended.
4. Step 4: Carefully stuff each cooked pasta shell with the pumpkin and cheese mixture. Arrange the stuffed shells in the greased baking dish.
5. Step 5: In a saucepan over medium heat, melt the butter and let it brown slightly. Add the heavy cream and fresh sage leaves, stirring until the sauce thickens. Season with salt and pepper.
6. Step 6: Pour the brown butter and sage Alfredo sauce evenly over the stuffed shells in the dish.
7. Step 7: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until bubbly and golden on top.

Tips & Variations

• Use fresh sage for a fragrant and robust flavor in the sauce.
• Taste the filling and sauce as you prepare them, adjusting seasoning for balance.
• Try whole wheat pasta shells for added fiber and a nuttier taste.
• Sprinkle toasted pecans or walnuts on top before serving for crunch and contrast.
• For a dairy-free version, substitute cashew cream for heavy cream and use vegan cheeses.
• Swap Gouda for fontina cheese for a different flavor profile.
• Add cooked sausage, ground turkey, mushrooms, or spinach into the filling for variety.
• For a spicy kick, stir in a pinch of cayenne pepper or red pepper flakes into the Alfredo sauce.

Storage

Allow leftover stuffed shells to cool completely, then store in an airtight container in the refrigerator for up to 4 days. You can freeze the assembled shells before baking by wrapping them tightly with plastic wrap and foil; freeze for up to 3 months. When ready to bake from frozen, add extra cooking time until heated through and bubbly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, roasting and pureeing fresh pumpkin works beautifully and adds a fresh, vibrant flavor to the dish.

Can I prepare this dish in advance?

Absolutely! You can prepare and stuff the shells, make the sauce, and assemble everything ahead of time. Just bake when ready to serve.

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

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★★★★★

4.8 from 127 reviews

Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is a comforting and flavorful autumn-inspired dish. Tender pasta shells are filled with a creamy mixture of pumpkin puree, Gouda, ricotta, Parmesan cheese, and aromatic spices, baked under a luscious brown butter and sage-infused Alfredo sauce. This recipe combines creamy textures with warm spices and sage’s earthy accents, perfect for a cozy family dinner or special occasion.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta and Filling

• 12 large pasta shells
• 1 cup pumpkin puree
• 1 cup shredded Gouda cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon nutmeg
• 1 tablespoon fresh sage, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

Alfredo Sauce

• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 tablespoon fresh sage leaves (for frying, optional)
• Salt and pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prepare for the stuffed shells.
2. Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions. Be careful not to overcook; they should be tender but firm. Drain and set aside to cool enough for handling.
3. Prepare the Filling: In a mixing bowl, combine the pumpkin puree, shredded Gouda, ricotta, Parmesan cheese, garlic powder, nutmeg, chopped fresh sage, olive oil, salt, and pepper. Mix until thoroughly combined and creamy.
4. Stuff the Shells: Gently fill each cooked pasta shell with the pumpkin and cheese mixture using a spoon. Arrange the stuffed shells evenly in the prepared baking dish.
5. Make the Alfredo Sauce: In a medium saucepan over medium heat, melt the unsalted butter and allow it to brown slightly, developing a nutty aroma. Add the heavy cream along with the remaining fresh sage leaves (fry briefly if using) and stir continuously until the sauce thickens. Season with salt and pepper to taste.
6. Combine: Pour the brown butter sage Alfredo sauce evenly over the stuffed shells in the baking dish, covering them completely.
7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and continue baking for an additional 10-15 minutes until the sauce is bubbling and the top is golden and slightly browned.

Notes

• Use fresh sage for the best flavor in both the filling and sauce.
• Taste the filling and Alfredo sauce during preparation and adjust seasonings as needed.
• Whole wheat pasta shells can be substituted for added fiber and nuttier flavor.
• Leftover filling makes a great dip for vegetables or a spread for toast.
• Add toasted nuts like pecans or walnuts on top before serving for extra crunch.
• To freeze, assemble the stuffed shells and wrap tightly in plastic wrap and foil before freezing. Bake from frozen, adding extra time.
• Pumpkin puree can be made fresh by roasting and pureeing pumpkin instead of using canned.
• For dairy-free variation, use cashew cream and vegan cheeses instead of heavy cream and dairy cheeses.

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