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