Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
