Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce Recipe
These Pumpkin & Gouda Stuffed Shells are a comforting and elegant autumn-inspired dish featuring jumbo pasta shells filled with a creamy blend of pumpkin puree and smoked Gouda. Topped with a luscious brown butter and sage Alfredo sauce, this recipe combines savory and sweet flavors for a rich yet balanced meal that’s perfect for cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- 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: Cook jumbo pasta shells according to the package instructions until al dente. Drain well and set aside to cool slightly for handling.
- Prepare Filling: In a medium bowl, combine the pumpkin puree, shredded smoked Gouda, ricotta cheese, garlic powder, salt, and pepper. Mix thoroughly until the filling is smooth and evenly combined.
- Stuff the Shells: Using a spoon, fill each cooked pasta shell with about two tablespoons of the pumpkin and cheese mixture. Arrange the filled shells in a greased baking dish in a single layer.
- Make Brown Butter & Sage Alfredo Sauce: In a saucepan over medium heat, melt the unsalted butter, cooking it until it turns a golden brown and develops a nutty aroma. Carefully whisk in the heavy cream, add the fresh sage leaves, and allow the sauce to simmer gently until it thickens slightly and the flavors meld.
- Assemble and Bake: Pour half of the prepared Alfredo sauce evenly over the stuffed shells. Sprinkle the grated Parmesan cheese over the top. Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove the foil and continue baking uncovered for an additional 10 minutes until the sauce is bubbly and slightly golden on top.
- Serve: Remove from the oven and allow to cool for a few minutes before serving warm. Enjoy the creamy, comforting flavors of this pumpkin and Gouda stuffed shell dish.
Notes
- For a nuttier flavor, make sure to brown the butter carefully without burning it.
- Use freshly grated Parmesan for best taste and melting quality.
- The recipe can be made ahead and refrigerated before baking; just add a few extra minutes to baking time if baking from cold.
- This dish pairs wonderfully with a crisp green salad to balance the richness.
- To make this recipe vegetarian, ensure the cheeses used are free from animal rennet.
Keywords: pumpkin stuffed shells, gouda stuffed pasta, brown butter sauce, sage alfredo, fall pasta recipe, cheesy stuffed shells, autumn comfort food
