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

Introduction

This Pumpkin & Gouda Stuffed Shells recipe brings together creamy pumpkin, smoky gouda, and a luscious brown butter sage Alfredo sauce for a comforting fall-inspired meal. Perfect for cozy dinners, these stuffed pasta shells offer a delicious twist on traditional stuffed pasta.

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 incorporated.
3. Step 3: Fill each cooked 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, stirring occasionally, until it turns golden brown and fragrant. Carefully whisk in the heavy cream, add the fresh sage leaves, and let the sauce simmer gently until it thickens slightly.
5. Step 5: Pour half of the brown butter sage Alfredo sauce over the stuffed shells. Sprinkle grated Parmesan cheese evenly on top.
6. Step 6: Cover the baking dish and bake in a preheated oven at 350°F (175°C) for 25 minutes. Then uncover and bake for an additional 10 minutes until the sauce is bubbly and the cheese is lightly browned.

Tips & Variations

• For added texture, sprinkle toasted walnuts or pecans on top before serving.
• Swap smoked gouda for sharp cheddar or fontina for a different flavor profile.
• If fresh sage isn’t available, substitute with 1/2 tsp dried sage, adding it with the garlic powder.
• To make this dish vegetarian, ensure your cheeses are made with vegetarian rennet.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. Avoid microwaving to keep the sauce creamy and avoid drying out the pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells and sauce a day in advance. Keep them covered in the refrigerator and bake just before serving.

Can I use canned pumpkin for this recipe?

Absolutely. Use pure canned pumpkin (not pumpkin pie filling) to ensure the best texture and flavor.

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

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★★★★★

4.7 from 76 reviews

Delight in the comforting flavors of Pumpkin & Gouda Stuffed Shells, perfectly baked and smothered in a rich brown butter and sage Alfredo sauce. This cozy dish combines creamy pumpkin and smoked gouda inside jumbo pasta shells, topped with a luscious sage-infused Alfredo, ideal for an autumnal dinner or special occasion.

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

Ingredients

Scale 1x2x3x

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

Alfredo Sauce & Topping

• 4 tbsp unsalted butter
• 4 fresh sage leaves
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the Pasta Shells: Boil jumbo pasta shells according to the package instructions until al dente. Drain them carefully and set aside to cool slightly for filling.
2. Prepare the Filling: In a mixing bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Mix thoroughly until the mixture is smooth and evenly combined.
3. Stuff the Shells: Using a spoon, fill each cooked pasta shell with about two tablespoons of the pumpkin cheese mixture. Arrange the filled shells in a greased baking dish, spaced evenly.
4. Make the Brown Butter Sage Alfredo Sauce: In a saucepan over medium heat, melt the unsalted butter and cook until it turns golden brown and fragrant. Whisk in the heavy cream and add fresh sage leaves. Let the sauce simmer gently until slightly thickened, about 3-5 minutes. Remove the sage leaves afterwards if desired.
5. Assemble & Bake: Pour half of the brown butter sage Alfredo sauce evenly over the stuffed shells. Sprinkle the grated Parmesan cheese on top. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove the foil and continue baking uncovered for an additional 10 minutes, or until the sauce is bubbly and the cheese is lightly browned.

Notes

• Use fresh sage leaves for the best flavor in the Alfredo sauce.
• Be careful not to overcook the pasta shells to avoid them becoming mushy when baked.
• Leftover sauce can be stored in the refrigerator for up to 3 days and gently reheated.
• For a nutty twist, add toasted pine nuts as garnish before serving.
• This dish pairs wonderfully with a crisp green salad or roasted vegetables.

Keywords: Pumpkin stuffed shells, Gouda pasta, brown butter Alfredo, sage sauce, baked pasta dish, autumn recipe