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