Introduction

Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is a comforting and flavorful dish perfect for cozy fall dinners. This recipe combines creamy pumpkin and cheeses stuffed into tender pasta shells, all topped with a rich, aromatic sauce. It’s an elegant yet approachable meal that will impress family and friends alike.

A white round baking dish holds a baked pasta shell casserole with two visible layers. The bottom layer is creamy white cheese sauce mixed with finely chopped herbs, soft and smooth in texture, spread evenly across the base. The second layer consists of large yellow pasta shells filled with cheese, baked to a golden brown on top with bubbly melted cheese, giving a slightly crispy texture. Fresh sage leaves with deep green color are placed on top, some laying flat and others slightly raised, adding contrast and decoration. The dish is set on a white marbled surface with a light gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large pasta shells
1 cup pumpkin puree
1 cup shredded Gouda cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon nutmeg
1 tablespoon fresh sage, chopped
2 tablespoons olive oil
Salt and pepper, to taste
1 cup heavy cream
1/4 cup unsalted butter
1 tablespoon fresh sage leaves, for frying (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Step 2: Boil a large pot of salted water and cook the pasta shells according to package instructions, ensuring they are al dente. Drain and let cool.
Step 3: In a mixing bowl, combine pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper. Mix well until evenly incorporated.
Step 4: Carefully fill each pasta shell with the pumpkin and cheese mixture. Arrange the stuffed shells in the prepared baking dish.
Step 5: In a saucepan over medium heat, melt the butter. Let it brown slightly, then add the heavy cream. Stir in the remaining sage and cook until the sauce thickens. Season with salt and pepper.
Step 6: Pour the brown butter sage Alfredo sauce evenly over the stuffed shells in the baking dish.
Step 7: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes until bubbly and golden on top.

Tips & Variations

Use fresh sage for a more aromatic and robust flavor in the sauce.
Taste the filling before stuffing to adjust seasoning according to your preference.
Try whole wheat pasta shells for added fiber and a nuttier taste.
Sprinkle toasted pecans or walnuts on top before serving for a crunchy texture.
Substitute Gouda with fontina cheese for a different flavor profile.
Add cooked sausage or ground turkey to the filling for a heartier dish.
Incorporate sautéed mushrooms or spinach into the filling for extra nutrition.
For a spicy twist, add cayenne pepper or red pepper flakes to the Alfredo sauce.
Make a dairy-free version by using cashew cream and vegan cheeses.

Storage

Let leftovers cool completely before storing in an airtight container in the refrigerator for up to 4 days. You can freeze the stuffed shells before baking by wrapping them tightly in plastic wrap and foil; they keep well for up to 3 months. When baking from frozen, add extra cooking time until heated through and bubbly.

How to Serve

A white round baking dish filled with a single thick layer of large pasta shells baked in cheese sauce, the shells are golden brown on top with melted, bubbly cheese showing white and light brown colors. The pasta shells are slightly open, revealing a creamy interior, and fresh green sage leaves are scattered on top, adding contrast. The dish sits on a white marbled surface with a light gray cloth partially visible beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, roasting and pureeing fresh pumpkin works wonderfully and adds a fresh, vibrant flavor to the dish.

Can I prepare this dish in advance?

Absolutely. You can prepare the stuffed shells and sauce ahead of time, then assemble and bake just before serving.

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

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★★★★★

4.6 from 104 reviews

Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is a comforting and flavorful fall-inspired pasta dish featuring large pasta shells stuffed with a creamy mixture of pumpkin puree, Gouda, ricotta, and Parmesan cheeses, seasoned with garlic, nutmeg, and sage. Baked to perfection and topped with a decadent brown butter sage Alfredo sauce, this dish is perfect for cozy family dinners or elegant gatherings, combining rich autumn flavors with creamy textures.

Author: Kai
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4–6 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Stuffed Shells Filling

12 large pasta shells
1 cup pumpkin puree
1 cup shredded Gouda cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon nutmeg
1 tablespoon fresh sage, chopped
2 tablespoons olive oil
Salt and pepper, to taste

Brown Butter & Sage Alfredo Sauce

1/4 cup unsalted butter
1 cup heavy cream
1 tablespoon fresh sage leaves, for frying (optional)
Salt and pepper, to taste

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prepare it for the stuffed shells.
Cook Pasta Shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Be careful not to overcook. Drain well and set aside to cool slightly.
Prepare the Filling: In a mixing bowl, combine the pumpkin puree, shredded Gouda, ricotta cheese, grated Parmesan, garlic powder, nutmeg, chopped fresh sage, olive oil, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
Stuff the Shells: Carefully spoon the pumpkin and cheese mixture into each cooked pasta shell, filling them generously. Arrange the stuffed shells in the greased baking dish in a single layer.
Make the Alfredo Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Allow it to cook until it begins to brown slightly, developing a nutty aroma. Then, stir in the heavy cream and add the fresh sage leaves. Cook and stir until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
Combine: Pour the warm brown butter sage Alfredo sauce evenly over the arranged stuffed shells in the baking dish, making sure all shells are well coated.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 to 15 minutes until the sauce is bubbly and the tops of the shells are golden and slightly crisp.

Notes

Use fresh sage for the best aromatic flavor in both the filling and sauce.
Taste the filling and sauce during preparation and adjust the seasoning to your preference.
For a healthier option, substitute whole wheat pasta shells to add extra fiber and a nutty flavor.
Leftover filling can be repurposed as a dip for vegetables or spread on toast for a tasty snack.
Adding toasted pecans or walnuts on top before serving adds a delightful crunch and flavor contrast.

Keywords: pumpkin stuffed shells, gouda pasta recipe, autumn pasta dish, sage alfredo sauce, baked stuffed shells, vegetarian fall recipes