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