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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://kitchenwithkai.com/pumpkin-and-gouda-stuffed-shells-with-brown-butter-and-sage-alfredo-sauce-recipe/