Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- Finish baking: Remove the foil and bake uncovered for an additional 10 minutes until the dish is bubbly and the cheese is lightly browned.
- 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
