Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Recipe

Introduction

This Pumpkin & Gouda Stuffed Shells recipe brings together creamy fall flavors with a rich brown butter and sage Alfredo sauce. It’s a comforting, elegant dish perfect for cozy dinners or special occasions.

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.
2. Step 2: In a bowl, mix pumpkin puree, ricotta, smoked Gouda (reserve some for topping), sage, salt, and pepper until well combined.
3. Step 3: Fill each shell with the pumpkin mixture and place in a greased baking dish.
4. Step 4: In a saucepan over medium heat, melt butter until golden brown. Stir in heavy cream, Parmesan, salt, and pepper.
5. Step 5: Pour half of the sauce over the stuffed shells; reserve the rest for drizzling later. Sprinkle remaining Gouda on top.
6. Step 6: Bake at 350°F (175°C) for 25–30 minutes until bubbly. Drizzle with reserved sauce before serving.

Tips & Variations

• For extra depth, toast the fresh sage briefly in the butter before adding the cream.
• Try substituting the smoked Gouda with sharp cheddar or fontina for a different flavor profile.
• If you prefer a lighter sauce, reduce the heavy cream or swap it for half-and-half.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave in short bursts to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the stuffed shells ahead of time?

Yes, you can assemble the stuffed shells a day before baking. Cover and refrigerate, then add the sauce and bake just before serving.

What if I don’t have fresh sage?

Dried sage can be used, but use about one-third the amount since it’s more concentrated. Alternatively, substitute with fresh thyme or oregano for a different herbal note.

Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Recipe

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5 from 110 reviews

Delight in these Pumpkin & Gouda Stuffed Shells, filled with a creamy blend of pumpkin puree, ricotta, and smoked Gouda, topped with a luscious brown butter and sage Alfredo sauce. Baked to golden perfection, this comforting dish combines warm autumn flavors with rich, cheesy goodness—perfect for a cozy dinner.

• Author: Clara
• 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

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Pasta and Filling

• 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

Brown Butter & Sage Alfredo Sauce

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

Instructions

1. Cook 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 rinse under cold water to stop the cooking process. Set aside to cool slightly.
2. Prepare Filling: In a medium bowl, combine the canned pumpkin puree, ricotta cheese, 1 cup of shredded smoked Gouda, finely chopped fresh sage, salt, and pepper. Mix well until smooth and evenly incorporated.
3. Stuff Shells: Carefully fill each cooked pasta shell with the pumpkin and cheese mixture. Place the stuffed shells in a greased baking dish, arranging them evenly without overcrowding.
4. Make Brown Butter Alfredo Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking the butter, stirring occasionally, until it becomes golden brown and fragrant, about 3-5 minutes. Add the heavy cream, grated Parmesan cheese, salt, and pepper. Stir continuously until the cheese melts and the sauce is smooth.
5. Assemble and Bake: Pour half of the Alfredo sauce evenly over the stuffed shells in the baking dish. Sprinkle the reserved ½ cup of shredded smoked Gouda on top. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until the sauce is bubbly and the cheese is melted and slightly golden.
6. Serve: Remove from the oven and drizzle the remaining Alfredo sauce over the baked shells just before serving to enhance moisture and flavor. Serve warm and enjoy.

Notes

• To save time, you can prepare the filling and cook the shells in advance, then assemble and bake when ready.
• Fresh sage can be substituted with 1 teaspoon dried sage if fresh is unavailable.
• For a lighter version, substitute half-and-half for heavy cream, but the sauce may be less rich.
• The dish can be stored in the refrigerator for up to 3 days and reheated covered in the oven at 350°F until warmed through.
• Adding a pinch of nutmeg to the filling can enhance the pumpkin flavor.

Keywords: pumpkin stuffed shells, gouda pasta, brown butter Alfredo, sage Alfredo sauce, autumn pasta recipe, vegetarian stuffed shells