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

Introduction

These Pumpkin & Gouda Stuffed Shells tossed in a rich Brown Butter & Sage Alfredo Sauce offer a comforting twist on classic stuffed pasta. Creamy pumpkin pairs beautifully with smoky gouda for a cozy, flavorful meal that’s perfect for autumn or any time you crave a hearty dish.

Ingredients

• 12 jumbo pasta shells
• 1 cup canned pumpkin puree
• 1 cup ricotta cheese
• 1 cup smoked gouda cheese, shredded
• 1/2 cup grated Parmesan cheese
• 8 fresh sage leaves, chopped
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• Salt and pepper to taste
• Freshly grated nutmeg (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
2. Step 2: Bring a large pot of water to a boil. Cook the jumbo pasta shells until al dente according to package instructions. Drain and set aside to cool slightly.
3. Step 3: In a mixing bowl, combine the pumpkin puree, ricotta cheese, half of the shredded gouda, salt, pepper, and a pinch of freshly grated nutmeg if using. Stir until smooth and well blended.
4. Step 4: Stuff each cooked pasta shell generously with the pumpkin and gouda mixture, then arrange the stuffed shells evenly in the prepared baking dish.
5. Step 5: In a saucepan over medium heat, melt the butter and cook until it turns golden brown and gives off a nutty aroma. Add the chopped sage leaves and sauté for about two minutes until fragrant.
6. Step 6: Stir in the heavy cream and remaining shredded gouda until the cheese has melted and the sauce is smooth and creamy.
7. Step 7: Pour the brown butter and sage Alfredo sauce evenly over the stuffed shells. Sprinkle the grated Parmesan cheese on top.
8. Step 8: Bake uncovered for 25 minutes, or until the sauce is bubbly and the top is golden brown.

Tips & Variations

• Use fresh sage leaves for the best flavor; dried sage can be too overpowering.
• Substitute smoked gouda with sharp cheddar or fontina for a different but delicious twist.
• Add a pinch of cayenne pepper to the filling for a subtle spicy kick.
• Make it vegetarian by ensuring the Parmesan is made without animal rennet.

Storage

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) covered with foil until warmed through to avoid drying out the pasta. This dish is best enjoyed fresh but can also be frozen before baking; thaw overnight in the refrigerator and then bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed shells ahead of time?

Yes, you can assemble the stuffed shells and keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from cold.

Can I use fresh pumpkin instead of canned puree?

Absolutely! Roast fresh pumpkin, let it cool, and puree it until smooth. Fresh pumpkin may have a slightly different texture but will add wonderful flavor.

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

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★★★★★

4.9 from 681 reviews

Delight in a comforting and savory meal with these Pumpkin & Gouda Stuffed Shells, topped with a rich Brown Butter & Sage Alfredo Sauce. The jumbo pasta shells are filled with a creamy pumpkin and cheese mixture, baked to perfection and finished with a luxurious sage-infused sauce that brings autumnal flavors to your table.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings (about 3 stuffed shells per serving) 1x
• Category: Main
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta Shells

• 12 jumbo pasta shells

Filling

• 1 cup canned pumpkin puree
• 1 cup ricotta cheese
• 1 cup smoked gouda cheese, shredded (divided)
• Salt and pepper to taste
• Freshly grated nutmeg (optional)

Sauce

• 4 tablespoons unsalted butter
• 8 fresh sage leaves, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (for topping)

Instructions

1. Prepare Pasta Shells: Preheat the oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray. Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, about 8-10 minutes. Drain the shells and set aside to cool slightly.
2. Make the Filling: In a mixing bowl, combine the canned pumpkin puree, ricotta cheese, half of the shredded smoked gouda, salt, pepper, and freshly grated nutmeg if using. Mix until smooth and thoroughly incorporated.
3. Stuff the Shells: Generously fill each cooked pasta shell with the pumpkin and gouda mixture, ensuring each shell is well filled but not overstuffed. Arrange the stuffed shells evenly in the prepared baking dish.
4. Prepare the Brown Butter & Sage Alfredo Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Continue to cook, swirling occasionally, until the butter is browned and fragrant, about 3-5 minutes. Add the chopped sage leaves and cook for an additional 2 minutes to infuse the flavors. Stir in the heavy cream and the remaining shredded smoked gouda until the cheese is fully melted and the sauce is smooth.
5. Bake the Stuffed Shells: Pour the prepared brown butter and sage Alfredo sauce evenly over the stuffed shells in the baking dish. Sprinkle the grated Parmesan cheese on top to add a golden crust. Place the baking dish in the preheated oven and bake for 25 minutes, or until the sauce is bubbly and the cheese topping is golden and slightly crisp.
6. Serve: Remove from the oven and allow to cool for a few minutes before serving. Garnish with additional fresh sage or Parmesan if desired and enjoy this hearty, flavorful dish.

Notes

• For a vegetarian version, ensure that the Parmesan cheese used is vegetarian-friendly.
• To save time, prepare the filling and sauce in advance and assemble before baking.
• Use fresh sage for best flavor, but dried sage can be substituted in smaller amounts if necessary.
• This dish pairs beautifully with a crisp green salad or roasted vegetables for a complete meal.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.

Keywords: pumpkin stuffed shells, gouda pasta, brown butter sauce, sage alfredo, fall recipes, baked stuffed shells, creamy pumpkin pasta, vegetarian main dish