Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Recipe

Introduction

This Pumpkin & Gouda Stuffed Shells recipe brings together creamy pumpkin, rich Gouda, and a decadent brown butter sage Alfredo sauce for an irresistible fall-inspired meal. It’s a comforting dish perfect for cozy dinners and special occasions alike.

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

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Step 2: Boil a large pot of salted water and cook the pasta shells according to the package instructions, being careful not to overcook. Drain and let them cool.
3. Step 3: In a bowl, combine pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper until well mixed.
4. Step 4: Carefully stuff each pasta shell with the pumpkin and cheese mixture, then arrange the stuffed shells in the prepared baking dish.
5. Step 5: In a saucepan over medium heat, melt the butter and cook until it turns golden brown and fragrant. Add the heavy cream and stir in the remaining fresh sage. Cook until the sauce thickens slightly, then season with salt and pepper.
6. Step 6: Pour the brown butter sage Alfredo sauce evenly over the stuffed shells.
7. Step 7: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes until the sauce is bubbly and golden.

Tips & Variations

• For extra crispiness, fry the fresh sage leaves in a small amount of butter before adding them to the sauce or as a garnish.
• Substitute Gouda with Monterey Jack or fontina if you prefer a milder cheese flavor.
• Add a pinch of cayenne pepper to the filling for a subtle spicy kick.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short bursts to avoid drying out the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the filling?

Yes, canned pumpkin puree works perfectly in this recipe and is the easiest option to use year-round.

How do I prevent the pasta shells from breaking while stuffing?

Cook the shells just until al dente and handle them carefully as they cool. Using a spoon or small scoop to fill the shells can help keep them intact.

Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Recipe

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★★★★★

4.9 from 122 reviews

Delight in the rich flavors of these Pumpkin & Gouda Stuffed Shells smothered in a decadent Brown Butter & Sage Alfredo Sauce. This comforting baked pasta dish combines creamy pumpkin puree with a blend of Gouda, ricotta, and Parmesan cheeses, enhanced by fragrant sage and warm spices. Perfect as a cozy fall meal or an impressive dinner for guests, this recipe offers a luscious twist on classic stuffed pasta shells.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Stuffed Shells

• 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

For the Brown Butter & Sage Alfredo Sauce

• 1 cup heavy cream
• 1/4 cup unsalted butter
• 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 baking dish to prepare for baking the stuffed shells.
2. Cook Pasta: Boil a large pot of salted water and cook the pasta shells according to the package instructions. Be careful not to overcook; the shells should be al dente to hold the filling well. Drain and set aside to cool slightly.
3. Prepare the Filling: In a mixing bowl, combine the pumpkin puree, shredded Gouda, ricotta, Parmesan cheese, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
4. Stuff the Shells: Carefully fill each cooked pasta shell with the pumpkin and cheese mixture. Arrange the stuffed shells evenly in the prepared baking dish.
5. Make the Alfredo Sauce: In a medium saucepan over medium heat, melt the unsalted butter and cook until it turns golden brown and releases a nutty aroma. Stir in the heavy cream and add the fresh sage leaves (optional). Continue cooking and stirring until the sauce thickens slightly. Season with salt and pepper to taste.
6. Combine: Pour the warm brown butter sage Alfredo sauce evenly over the stuffed shells in the baking dish, ensuring they are well coated.
7. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10-15 minutes or until the sauce is bubbly and the top is golden brown.

Notes

• Do not overcook the pasta shells to prevent them from tearing when stuffed.
• Fresh sage enhances the flavor, but dried sage can be used as a substitute in the filling if fresh is unavailable.
• The brown butter adds a nutty richness; keep a close eye to prevent burning.
• For a crispier top, broil the stuffed shells for 2-3 minutes after baking, watching carefully to avoid burning.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

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