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

Introduction

This Pumpkin & Gouda Stuffed Shells recipe offers a cozy twist on classic stuffed pasta, featuring a creamy pumpkin and smoked gouda filling. Topped with a fragrant brown butter and sage Alfredo sauce, it’s a perfect dish for autumn meals or any time you crave comforting flavors.

Ingredients

• 12 jumbo pasta shells
• 1 cup pure pumpkin puree
• 1 cup smoked gouda cheese, shredded
• 1/2 cup ricotta cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 4 fresh sage leaves
• 4 tbsp unsalted butter
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Step 1: Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. Step 2: In a mixing bowl, combine pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Stir until the mixture is smooth and well blended.
3. Step 3: Carefully fill each pasta shell with about two tablespoons of the pumpkin and cheese mixture. Arrange the filled shells in a greased baking dish, placing them close but not overcrowded.
4. Step 4: In a saucepan over medium heat, melt the unsalted butter, swirling occasionally, until it turns golden brown and develops a nutty aroma. Remove from heat and whisk in the heavy cream. Add the fresh sage leaves and return to low heat, simmering gently until the sauce thickens slightly.
5. Step 5: Pour half of the brown butter and sage Alfredo sauce evenly over the stuffed shells. Sprinkle the grated Parmesan cheese on top.
6. Step 6: Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes, until the sauce is bubbly and golden.

Tips & Variations

• For extra richness, add a sprinkle of nutmeg to the pumpkin filling.
• Swap smoked gouda for sharp cheddar or fontina if preferred.
• Use dried sage if fresh isn’t available, but reduce the amount as dried is more potent.
• To make it vegetarian, ensure the Parmesan cheese is free of animal rennet.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of cream or milk if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the stuffed shells and sauce in advance, then cover and refrigerate for up to 24 hours before baking.

Can I freeze these stuffed shells?

Absolutely. Freeze the unbaked assembled shells in an airtight container for up to 2 months. Bake them from frozen, adding extra baking time and keeping them covered until heated through.

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

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★★★★★

4.8 from 114 reviews

Delight in these comforting Pumpkin & Gouda Stuffed Shells, filled with a creamy blend of pumpkin puree, smoked gouda, and ricotta cheese, then baked in a luscious brown butter and sage Alfredo sauce. Perfect for fall or any cozy dinner, this dish combines rich flavors and creamy textures in a satisfying pasta bake.

• Author: Emma
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Stuffed Shells

• 12 jumbo pasta shells
• 1 cup pure pumpkin puree
• 1 cup smoked gouda cheese, shredded
• 1/2 cup ricotta cheese
• 1 tsp garlic powder
• Salt and pepper to taste

Brown Butter & Sage Alfredo Sauce

• 4 tbsp unsalted butter
• 1/2 cup heavy cream
• 4 fresh sage leaves
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain the shells carefully and set them aside to cool slightly.
2. Prepare Filling: In a medium-sized bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Mix thoroughly until you achieve a smooth, creamy consistency.
3. Stuff Shells: Using a spoon, fill each cooked shell with approximately two tablespoons of the pumpkin and cheese mixture. Arrange the stuffed shells evenly in a greased baking dish, ensuring they fit snugly without crowding.
4. Make Brown Butter & Sage Alfredo Sauce: In a saucepan over medium heat, melt the unsalted butter and cook until it turns golden brown and develops a nutty aroma. Carefully whisk in the heavy cream and add the fresh sage leaves. Let the sauce simmer gently until it thickens slightly, creating a rich and fragrant Alfredo sauce.
5. Assemble and Add Cheese: Pour half of the prepared brown butter and sage Alfredo sauce over the stuffed shells. Sprinkle the grated Parmesan cheese evenly on top to add a savory crust after baking.
6. Bake: Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and continue baking uncovered for an additional 10 minutes or until the sauce is bubbly and the cheese is lightly golden.

Notes

• Use fresh sage leaves for the best flavor, but dried sage can be substituted in a pinch—use about 1 teaspoon dried.
• For a lighter version, substitute heavy cream with half-and-half.
• Ensure the jumbo pasta shells are not overcooked to avoid them breaking while stuffing.
• Leftover stuffed shells can be stored in the refrigerator for up to 3 days and reheated in the oven.

Keywords: pumpkin pasta, stuffed shells, gouda cheese, brown butter sauce, sage Alfredo, fall recipes, creamy pasta bake, vegetarian dinner