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