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