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

Introduction

This Pumpkin & Gouda Stuffed Shells recipe combines creamy pumpkin and smoky Gouda in tender pasta shells, all topped with a rich brown butter and sage Alfredo sauce. It’s a comforting dish perfect for autumn dinners or any time you crave a flavorful, cheesy meal.

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 let them cool slightly to handle.
2. Step 2: In a bowl, combine pumpkin puree, ricotta, smoked Gouda (reserve some for topping), chopped sage, salt, and pepper. Mix until well blended.
3. Step 3: Fill each pasta shell with the pumpkin and cheese mixture, then 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 releases a nutty aroma. Stir in heavy cream, Parmesan cheese, salt, and pepper. Cook until the sauce is smooth.
5. Step 5: Pour half of the Alfredo sauce over the stuffed shells, reserving the rest for serving. Sprinkle the remaining smoked Gouda evenly on top.
6. Step 6: Bake the dish at 350°F (175°C) for 25 to 30 minutes, until bubbly and lightly golden. Drizzle the reserved sauce over the shells before serving.

Tips & Variations

• For a nutty depth, allow the butter to brown carefully without burning when making the sauce.
• Use fresh sage for the best flavor, but dried can work in a pinch—use about 1 teaspoon if dried.
• Try swapping smoked Gouda with gruyere or fontina for a different cheesy twist.
• For extra texture, add toasted pine nuts or chopped walnuts to the filling.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) covered with foil, or microwave individual servings until warm. The sauce may thicken when chilled; add a splash of cream or milk when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the stuffed shells and sauce ahead and refrigerate them separately. Assemble and bake just before serving for the best texture.

Can I freeze the stuffed shells?

Yes, these stuffed shells freeze well. Assemble the dish but don’t bake. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

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

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4.5 from 59 reviews

Delight in the cozy flavors of Pumpkin & Gouda Stuffed Shells baked in a rich brown butter and sage Alfredo sauce. This comforting Italian-inspired dish features jumbo pasta shells filled with a creamy blend of pumpkin puree, ricotta, smoked Gouda, and fresh sage, baked to perfection and topped with a luscious Alfredo sauce made from brown butter, heavy cream, and Parmesan. Perfect for fall dinners or a special family meal.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

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Pasta Stuffing

• 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
• 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 and cook the jumbo pasta shells until al dente, about 10-12 minutes. Drain the shells and set aside to cool slightly to handle.
2. Prepare Filling: In a mixing bowl, combine the canned pumpkin puree, ricotta cheese, smoked Gouda cheese (reserve ½ cup for topping), finely chopped fresh sage, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
3. Stuff Shells: Carefully fill each cooked shell with the pumpkin and cheese mixture, ensuring they are evenly stuffed. Place the filled shells in a greased baking dish, arranging them snugly but not overcrowded.
4. Make Alfredo Sauce: In a medium saucepan over medium heat, melt the unsalted butter, cooking until it turns a golden brown color and develops a nutty aroma, about 3-4 minutes. Stir in the heavy cream, grated Parmesan cheese, salt, and pepper. Heat gently until the sauce is smooth and slightly thickened.
5. Assemble for Baking: Pour half of the brown butter Alfredo sauce over the stuffed shells to coat them evenly. Sprinkle the reserved smoked Gouda cheese over the top for a cheesy crust.
6. Bake: Preheat the oven to 350°F (175°C). Bake the assembled dish for 25-30 minutes, or until the sauce is bubbly and the cheese on top is melted and slightly golden.
7. Serve: Remove from oven and drizzle the remaining Alfredo sauce over the baked shells just before serving for added richness and flavor.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, to keep the flavor savory.
• Fresh sage adds an aromatic depth; finely chopping it releases the best flavor.
• Brown butter must be watched carefully to avoid burning; once golden and nutty, remove from heat promptly.
• Feel free to substitute smoked Gouda with another mild smoked cheese if unavailable.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain texture.

Keywords: Pumpkin stuffed shells, Gouda cheese pasta, brown butter Alfredo, sage Alfredo sauce, baked pasta dish, autumn recipes, creamy pumpkin pasta