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