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

Introduction

This comforting Pumpkin & Gouda Stuffed Shells recipe combines creamy pumpkin puree and smoked Gouda cheese for a unique twist on classic stuffed pasta. Topped with a rich brown butter and sage Alfredo sauce, it’s a cozy dish perfect for fall or any time you want something flavorful and indulgent.

Ingredients

• 12 jumbo pasta shells
• 1 cup canned pumpkin puree
• 1 cup ricotta cheese
• 1 cup smoked Gouda cheese (plus ½ cup for topping)
• 2 tbsp fresh sage, finely chopped
• 4 tbsp unsalted butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Step 1: Cook the pasta shells in salted boiling water until al dente, then drain and cool slightly to handle.
2. Step 2: In a bowl, mix together the pumpkin puree, ricotta, smoked Gouda (reserve some for topping), chopped sage, salt, and pepper until well combined.
3. Step 3: Fill each cooked shell with the pumpkin mixture and arrange them in a greased baking dish.
4. Step 4: In a saucepan over medium heat, melt the butter until it turns golden brown and fragrant. Stir in the heavy cream, grated Parmesan, salt, and pepper to create the Alfredo sauce.
5. Step 5: Pour half of the brown butter Alfredo sauce over the stuffed shells, reserving the rest for drizzling later. Sprinkle the remaining smoked Gouda cheese on top.
6. Step 6: Bake in a preheated oven at 350°F (175°C) for 25–30 minutes until bubbly and golden. Drizzle the reserved sauce over the shells before serving.

Tips & Variations

• For extra depth, toast the sage leaves in the butter before making the sauce to enhance their flavor.
• Substitute smoked Gouda with fontina or mozzarella for a milder cheese taste.
• Add a pinch of nutmeg to the pumpkin mixture for a warm, cozy note.
• Use fresh pasta shells if available for a more tender texture.

Storage

Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the sauce creamy, add a splash of cream or milk when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells and store them covered in the refrigerator for up to 24 hours before baking. Bake just before serving for best results.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute the cheeses with vegan alternatives and use a plant-based butter and cream substitute. The flavor will change, but it can still be delicious.

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

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★★★★★

4.4 from 770 reviews

A comforting and elegant dish featuring jumbo pasta shells stuffed with a creamy pumpkin and smoked Gouda mixture, baked in a rich brown butter and sage Alfredo sauce. Perfect for fall gatherings or a cozy dinner.

• Author: Mia
• 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 canned pumpkin puree
• 1 cup ricotta cheese
• 1 cup smoked Gouda cheese, shredded (plus ½ cup for topping)
• 2 tbsp fresh sage, finely chopped
• Salt and pepper to taste

Sauce

• 4 tbsp unsalted butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook the pasta shells: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8-10 minutes. Drain and set aside to cool slightly.
2. Prepare the filling: In a mixing bowl, combine the pumpkin puree, ricotta cheese, 1 cup smoked Gouda cheese, chopped fresh sage, salt, and pepper. Mix well until fully incorporated.
3. Stuff the shells: Carefully fill each cooked pasta shell with the pumpkin and cheese mixture. Place the stuffed shells evenly in a greased baking dish.
4. Make the brown butter Alfredo sauce: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking until the butter turns golden brown and develops a nutty aroma. Stir in the heavy cream, grated Parmesan cheese, and season with salt and pepper. Heat gently until the sauce is smooth and warmed through.
5. Assemble for baking: Pour half of the prepared Alfredo sauce over the stuffed shells in the baking dish. Sprinkle the remaining ½ cup of shredded smoked Gouda evenly on top.
6. Bake: Preheat the oven to 350°F (175°C). Bake the stuffed shells for 25–30 minutes, or until the sauce is bubbly and cheese is melted and slightly golden.
7. Serve: Drizzle the reserved half of the brown butter Alfredo sauce over the baked shells just before serving for extra richness and flavor.

Notes

• Be careful not to overcook the pasta shells to avoid tearing when stuffing.
• Fresh sage is crucial for an authentic flavor, but dried sage can be substituted in a pinch (use about 1 tsp).
• The brown butter adds a rich nutty flavor to the sauce—don’t rush this step.
• You can prepare the shells ahead and refrigerate before baking; just increase bake time slightly if cold from fridge.
• For a lighter version, substitute half-and-half for heavy cream, though sauce will be less thick.

Keywords: pumpkin stuffed shells, brown butter alfredo, gouda pasta, fall recipes, vegetarian pasta dish