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

Introduction

These Pumpkin & Gouda Stuffed Shells are a cozy, flavorful twist on a classic comfort dish. Filled with creamy pumpkin and smoked gouda, then topped with a rich brown butter and sage Alfredo sauce, they make a perfect fall meal to impress family and friends.

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 the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
2. Step 2: In a bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Mix until smooth and well blended.
3. Step 3: Spoon about two tablespoons of the pumpkin mixture into each cooked shell. Arrange the stuffed shells in a greased baking dish.
4. Step 4: In a saucepan over medium heat, melt the butter and cook until it turns golden brown and fragrant. Whisk in the heavy cream, then add the sage leaves and let the sauce simmer gently until it thickens slightly.
5. Step 5: Pour half of the brown butter and sage Alfredo sauce over the stuffed shells. Sprinkle the grated Parmesan cheese on top.
6. Step 6: Cover the baking dish and bake in a preheated oven at 350°F (175°C) for 25 minutes. Then uncover and bake for an additional 10 minutes until the dish is bubbly and golden.

Tips & Variations

• For extra flavor, try adding a pinch of nutmeg or cinnamon to the pumpkin mixture to enhance the fall spices.
• Substitute fresh sage with dried sage if needed, but reduce the amount to one teaspoon since dried herbs are more concentrated.
• Use Gruyère cheese instead of gouda for a nuttier taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake covered at 350°F (175°C) for 15 minutes or microwave individual portions until heated through.

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 keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from chilled.

Can I use canned pumpkin puree for this recipe?

Absolutely! Pure pumpkin puree, whether homemade or canned, works well and provides the same creamy texture and flavor.

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

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★★★★★

4.8 from 104 reviews

Delight in these Pumpkin & Gouda Stuffed Shells featuring jumbo pasta shells filled with a creamy blend of pumpkin puree, smoked gouda, and ricotta, all topped with a luxurious brown butter and sage Alfredo sauce. This comforting American main dish is perfect for fall or any time you crave a rich, savory pasta bake.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main
• 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 the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. Prepare the filling: In a mixing bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Stir until the mixture is smooth and well blended.
3. Stuff the shells: Spoon about two tablespoons of the pumpkin and cheese mixture into each cooked shell. Arrange the filled shells in a greased baking dish, spacing them evenly.
4. Make the brown butter and sage Alfredo sauce: In a saucepan over medium heat, melt the butter until it turns golden brown and develops a nutty aroma. Carefully whisk in the heavy cream, add the fresh sage leaves, and let the sauce simmer gently until it thickens slightly.
5. Assemble and bake: Pour half of the Alfredo sauce evenly over the stuffed shells. Sprinkle the grated Parmesan cheese on top. Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes.
6. Finish baking: Remove the foil and bake uncovered for an additional 10 minutes until the dish is bubbly and the cheese is lightly browned.
7. Serve: Let the dish cool for a few minutes before serving to allow the sauce to set slightly. Enjoy warm.

Notes

• Be sure not to overcook the pasta shells; they should be firm to hold the filling.
• Brown butter can quickly burn, so watch closely and stir frequently when melting.
• You can substitute smoked gouda with sharp cheddar or fontina if preferred.
• Fresh sage leaves add the best flavor but dried sage can be used in a pinch—use about 1 teaspoon dried.
• This recipe can be prepared ahead of time, assembled, refrigerated, and baked just before serving.
• For a lighter version, use half-and-half or whole milk instead of heavy cream in the sauce.

Keywords: pumpkin stuffed shells, gouda cheese pasta, brown butter sage sauce, fall recipes, comfort food, baked pasta, creamy pumpkin sauce