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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/pumpkin-and-gouda-stuffed-shells-with-brown-butter-and-sage-alfredo-sauce-recipe/