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

Introduction

This Pumpkin & Gouda Stuffed Shells recipe combines creamy pumpkin puree and smoky gouda for a comforting twist on classic stuffed pasta. Topped with a rich brown butter and sage Alfredo sauce, it’s the perfect cozy meal for fall or any time you want a flavorful, hearty dinner.

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 jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. Step 2: In a bowl, combine pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Mix until smooth and well blended.
3. Step 3: Fill each cooked pasta shell with about two tablespoons of the pumpkin and cheese mixture. Arrange the filled shells in a greased baking dish.
4. Step 4: In a saucepan over medium heat, melt the butter until it turns golden brown and gives off a nutty aroma. Carefully whisk in the heavy cream, add the fresh sage leaves, and let the sauce simmer until it thickens slightly.
5. Step 5: Pour half of the brown butter and sage sauce evenly 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. Remove the cover and bake for an additional 10 minutes, until the sauce is bubbly and shells are heated through.

Tips & Variations

• For a vegetarian option, ensure the cheeses used do not contain animal rennet.
• Add a pinch of nutmeg to the pumpkin mixture for a warm, spicy note.
• Swap smoked gouda with fontina or mozzarella for a milder cheese flavor.
• If fresh sage is unavailable, substitute with 1/2 teaspoon dried sage, added earlier in the sauce.
• Use gluten-free jumbo shells to make this dish suitable for gluten-sensitive diets.

Storage

Store leftovers 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 intervals to avoid drying out the sauce. This dish is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed shells ahead of time?

Yes, you can fill the pasta shells and assemble the dish a day ahead. Keep it covered in the refrigerator and bake just before serving, adding a few extra minutes to cooking time if cold from the fridge.

Is there a substitute for pumpkin puree?

Butternut squash puree works well as a substitute and gives a similar sweet, nutty flavor that complements the cheese and sage sauce beautifully.

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

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★★★★★

4.5 from 108 reviews

This Pumpkin & Gouda Stuffed Shells recipe features jumbo pasta shells filled with a creamy blend of pumpkin puree, smoked gouda, and ricotta cheese, topped with a luxurious brown butter and sage Alfredo sauce. Baked to perfection, this comforting fall dish combines rich, mellow flavors with a velvety sauce that’s perfect for cozy family dinners.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings (3 stuffed shells per serving) 1x
• Category: Main
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the 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

For the 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, usually about 9-11 minutes. Drain carefully and set aside to cool.
2. Prepare the Filling: In a mixing bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Stir well until the mixture is smooth and creamy, ensuring the spices and cheeses are evenly incorporated.
3. Stuff the Shells: Using a spoon, fill each cooked pasta shell with approximately two tablespoons of the pumpkin and cheese mixture. Arrange the stuffed shells in a greased baking dish in a single layer.
4. Make the Brown Butter & Sage Alfredo Sauce: In a medium saucepan over medium heat, melt the unsalted butter, swirling the pan occasionally until it turns a golden brown and develops a nutty aroma, about 4-5 minutes. Quickly whisk in the heavy cream and add the fresh sage leaves. Let the sauce simmer gently until it thickens slightly, about 3-5 minutes.
5. Assemble and Bake: Pour half of the brown butter and sage Alfredo sauce over the stuffed shells evenly. Sprinkle the top with grated Parmesan cheese. 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 cover and bake uncovered for an additional 10 minutes, allowing the sauce to bubble and the cheese to brown lightly.
7. Serve: Let the stuffed shells rest for a few minutes after baking. Serve warm, spooning additional Alfredo sauce from the pan over each portion if desired.

Notes

• Be sure not to overcook the pasta shells so they maintain their shape during filling and baking.
• The brown butter adds a nutty depth but watch carefully to avoid burning it.
• You can substitute smoked gouda with any other mild smoky cheese if unavailable.
• Fresh sage is preferred for its robust flavor, but dried sage can be used sparingly if needed.
• This dish pairs well with a simple green salad or roasted vegetables for a complete meal.

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