Name: Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 4 tbsp unsalted butter; 1/2 cup heavy cream; 4 fresh sage leaves; 1/4 cup grated Parmesan cheese

Jump to Recipe

Introduction

This Pumpkin & Gouda Stuffed Shells recipe combines creamy pumpkin and smoky gouda for a deliciously savory filling. Topped with a rich brown butter and sage Alfredo sauce, it’s a comforting and elegant dish perfect for fall or any cozy dinner.

A white plate filled with large shell pasta covered in a creamy, light beige sauce with specks of herbs. The top layer has a golden-brown baked cheese texture giving a crunchy look. Fresh green sage leaves are scattered on top, adding color contrast. The sauce looks rich and thick, coating the pasta evenly and pooling slightly at the bottom. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
Step 2: In a mixing bowl, combine pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Stir until smooth and well blended.
Step 3: Carefully fill each cooked pasta shell with about two tablespoons of the pumpkin and cheese mixture. Arrange the filled shells in a greased baking dish.
Step 4: In a saucepan over medium heat, melt the butter until it turns golden brown and develops a nutty aroma. Add the heavy cream and fresh sage leaves, then simmer gently until the sauce thickens slightly.
Step 5: Pour half of the brown butter and sage sauce evenly over the stuffed shells. Sprinkle the grated Parmesan cheese on top.
Step 6: Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the shells are heated through.

Tips & Variations

For a vegetarian version, ensure your Parmesan cheese is vegetarian-friendly or substitute with nutritional yeast.
Swap smoked gouda with fontina or mozzarella for a milder flavor.
Use fresh pumpkin puree for the best flavor, or canned pumpkin if fresh is unavailable.
Add toasted pine nuts on top before baking for extra texture and flavor.

Storage

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave, covered, for 2-3 minutes.

How to Serve

The image shows a white round dish filled with about two layers of large pasta shells covered in creamy yellow cheese sauce with a few browned spots on top. The shells have a slightly ridged texture and are arranged closely together, partially submerged in the smooth sauce. Scattered throughout the pasta are several bright green sage leaves, some whole and some small pieces, adding contrast and texture. The dish sits on a white marbled surface with a wooden board to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can assemble the shells and cover them, then refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What if I don’t have fresh sage leaves?

If fresh sage isn’t available, substitute with 1 teaspoon of dried sage, added to the sauce along with the cream. Fresh sage provides the best flavor, but dried works in a pinch.