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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/pumpkin-and-gouda-stuffed-shells-with-brown-butter-and-sage-alfredo-sauce-recipe-2/