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

Introduction

This Pumpkin & Gouda Stuffed Shells recipe offers a comforting twist on a classic pasta dish. Filled with creamy pumpkin and smoked Gouda, it’s finished with a rich brown butter and sage Alfredo sauce that perfectly balances savory and sweet flavors.

Ingredients

• 12 jumbo pasta shells
• 1 cup canned pumpkin puree
• 1 cup ricotta cheese
• 1 cup smoked Gouda cheese (plus ½ cup for topping)
• 2 tbsp fresh sage, finely chopped
• 4 tbsp unsalted butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Step 1: Cook the pasta shells in salted boiling water until al dente, then drain and cool slightly.
2. Step 2: In a bowl, mix pumpkin puree, ricotta, smoked Gouda (reserve ½ cup for topping), sage, salt, and pepper until well combined.
3. Step 3: Fill each shell with the pumpkin mixture and place in a greased baking dish.
4. Step 4: In a saucepan over medium heat, melt butter until it turns golden brown and fragrant. Stir in heavy cream, Parmesan cheese, salt, and pepper until smooth.
5. Step 5: Pour half of the Alfredo sauce over the stuffed shells and sprinkle the reserved smoked Gouda on top.
6. Step 6: Bake at 350°F (175°C) for 25–30 minutes until bubbly and golden. Drizzle with the remaining sauce before serving.

Tips & Variations

• Use fresh sage for the best flavor, but dried sage can work in a pinch—use about one-third the fresh amount.
• For a nuttier flavor, add toasted pine nuts or walnuts to the filling.
• Swap out smoked Gouda for mozzarella or fontina if preferred.
• To make it vegetarian, ensure your Parmesan cheese is free from animal rennet.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to preserve the texture of the sauce and pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the stuffed shells and refrigerate them covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used but must be roasted and pureed until smooth before measuring 1 cup for the recipe. This adds extra cooking time but gives a fresh flavor.

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

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★★★★★

4.8 from 145 reviews

These Pumpkin & Gouda Stuffed Shells are a cozy, flavorful fall-inspired pasta dish featuring jumbo shells filled with a creamy pumpkin, ricotta, and smoked Gouda mixture. Topped with a luscious brown butter and sage Alfredo sauce, this baked casserole combines rich, nutty flavors and a smooth, velvety texture perfect for a comforting meal.

• Author: lucas
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 12 jumbo pasta shells

Filling

• 1 cup canned pumpkin puree
• 1 cup ricotta cheese
• 1 cup smoked Gouda cheese, shredded (plus ½ cup for topping)
• 2 tbsp fresh sage, finely chopped
• Salt and pepper to taste

Brown Butter & Sage Alfredo Sauce

• 4 tbsp unsalted butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook the pasta shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until they are al dente, about 10-12 minutes. Drain the shells and allow them to cool slightly so they are easy to handle.
2. Prepare the filling: In a mixing bowl, combine the canned pumpkin puree, ricotta cheese, shredded smoked Gouda (reserve ½ cup for topping), finely chopped fresh sage, and season with salt and pepper. Mix thoroughly until all ingredients are well incorporated into a smooth filling.
3. Fill the shells: Carefully spoon the pumpkin and cheese mixture into each cooked pasta shell. Arrange the filled shells in a lightly greased baking dish, spacing them evenly.
4. Make the brown butter Alfredo sauce: In a saucepan over medium heat, melt the unsalted butter and cook it until it turns golden brown and develops a nutty aroma, about 3-5 minutes. Stir in the heavy cream and grated Parmesan cheese, then season with salt and pepper to taste. Allow the sauce to heat gently but do not boil.
5. Assemble and bake: Pour half of the brown butter Alfredo sauce evenly over the stuffed shells in the baking dish. Sprinkle the reserved shredded Gouda cheese on top. Place the dish in a preheated oven at 350°F (175°C) and bake for 25–30 minutes, or until the sauce is bubbly and the cheese topping is melted and slightly golden.
6. Serve: Remove the baked shells from the oven, drizzle with the remaining Alfredo sauce for extra richness, and serve immediately while warm.

Notes

• For extra texture, sprinkle breadcrumbs mixed with Parmesan on top before baking.
• Use fresh sage for best flavor; dried can be used but reduce the quantity by half.
• To make ahead, prepare stuffed shells and sauce, cover and refrigerate, then bake just before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated covered in the oven or microwave.

Keywords: pumpkin stuffed shells, gouda stuffed pasta, brown butter sauce, sage Alfredo, baked stuffed shells, fall pasta recipe