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

Introduction

These Pumpkin & Gouda Stuffed Shells are a cozy, comforting dish perfect for fall. Filled with creamy pumpkin and smoky gouda, then topped with a rich brown butter and sage Alfredo sauce, they bring warmth and flavor to your table. This baked pasta is both elegant and satisfying for any occasion.

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 the jumbo pasta shells according to package instructions until al dente. Drain carefully and set aside to cool slightly.
2. Step 2: In a mixing bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Stir until smooth and well mixed.
3. Step 3: Fill each cooked shell with about two tablespoons of the pumpkin and cheese mixture. Place the stuffed shells in a greased baking dish, arranging them evenly.
4. Step 4: In a saucepan over medium heat, melt the butter and cook until it turns a golden brown color and smells nutty. Carefully add the heavy cream and toss in the fresh sage leaves. Let the sauce simmer gently until it thickens slightly, about 3 to 5 minutes.
5. Step 5: Pour half of the brown butter and sage Alfredo sauce over the stuffed shells in the baking dish. Sprinkle the grated Parmesan cheese evenly over the top.
6. Step 6: Cover the baking dish with foil and bake in a preheated 350°F (175°C) oven for 25 minutes. Then remove the foil and bake uncovered for an additional 10 minutes until the sauce is bubbly and golden.
7. Step 7: Remove from the oven and let rest for a few minutes before serving. Enjoy warm for a comforting meal.

Tips & Variations

• For a nuttier flavor, try adding a handful of toasted walnuts or pecans to the pumpkin mixture.
• If smoked gouda is unavailable, substitute with sharp white cheddar or fontina cheese for a smooth melt.
• Make ahead by assembling the shells and sauce, then refrigerate before baking. Add extra baking time if cooking straight from the fridge.
• For a vegetarian option, omit any added meat if you choose to add it; this recipe is naturally meat-free and rich in flavor.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or oven until heated through. You can also freeze the unbaked shells covered tightly for up to 1 month; thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and provides the ideal smooth texture needed for the filling.

What can I do if I don’t have fresh sage?

If fresh sage is not available, dried sage can be used instead. Use about one teaspoon of dried sage and add it when melting the butter for the sauce.

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

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★★★★★

4.8 from 107 reviews

A comforting and elegant fall-inspired main dish featuring jumbo pasta shells stuffed with a creamy blend of pumpkin puree, smoked gouda, and ricotta cheeses, baked to perfection and topped with a rich brown butter and sage Alfredo sauce.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: American

Ingredients

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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

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

1. Cook 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. Drain the shells carefully and set aside to cool slightly.
2. Prepare Stuffing Mixture: 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 creamy.
3. 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, placing them snugly but without overcrowding.
4. Make Brown Butter & Sage Sauce: In a saucepan over medium heat, melt the unsalted butter and cook it until it turns golden brown and fragrant, indicating the butter is browned. Whisk in the heavy cream and add the fresh sage leaves. Allow the sauce to simmer gently for a few minutes until it thickens slightly and the flavors meld.
5. Assemble and Bake: Pour half of the brown butter and sage Alfredo sauce evenly over the stuffed shells in the baking dish. 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.
6. Finish Baking: Remove the foil and bake uncovered for an additional 10 minutes, or until the sauce is bubbly and the Parmesan cheese is lightly golden. Remove from oven and let cool slightly before serving.

Notes

• Make sure to cook the pasta shells just until al dente to avoid them becoming mushy when baked.
• Use fresh sage leaves for the best flavor in the brown butter sauce; dried sage won’t yield the same aromatic quality.
• Covering the dish during the first part of baking helps the filling heat thoroughly without drying out the shells.
• This recipe can be made ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from chilled.
• For a lighter version, substitute half-and-half for heavy cream, but note the sauce will be less rich.

Keywords: brown butter, comfort food, fall recipes, gouda cheese, pumpkin recipes, sage sauce, stuffed shells