Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce Recipe
Introduction
This Pumpkin & Gouda Stuffed Shells recipe combines creamy autumn flavors with a rich brown butter and sage Alfredo sauce. It’s a comforting and impressive dish perfect for cozy dinners or special occasions.
Ingredients
- 12 large pasta shells
- 1 cup pumpkin puree
- 1 cup shredded Gouda cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon nutmeg
- 1 tablespoon fresh sage, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon fresh sage leaves, for frying (optional)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Step 2: Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions. Drain and set aside to cool.
- Step 3: In a bowl, mix pumpkin puree, Gouda cheese, ricotta cheese, Parmesan cheese, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper until well combined.
- Step 4: Carefully stuff each pasta shell with the pumpkin and cheese filling and arrange them in the prepared baking dish.
- Step 5: In a saucepan over medium heat, melt the butter and allow it to brown slightly. Add the heavy cream and remaining sage leaves, stirring until the sauce thickens. Season with salt and pepper.
- Step 6: Pour the brown butter sage Alfredo sauce evenly over the stuffed shells.
- Step 7: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden.
Tips & Variations
- For extra crispy sage, fry the fresh sage leaves in a little butter until crisp and sprinkle on top before serving.
- Substitute Gouda with smoked mozzarella for a different smoky flavor.
- Use canned pumpkin puree for convenience, but fresh pumpkin puree can add a sweeter, fresher taste.
- Make the filling ahead and refrigerate for up to 24 hours to save time on the day of baking.
Storage
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave portions, but the oven maintains the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze the stuffed shells?
Yes, assemble the stuffed shells and cover tightly before freezing. Bake from frozen, adding extra baking time and covering with foil to prevent drying out.
Can I use a different type of cheese?
Absolutely. While Gouda adds a creamy, mild flavor, you can substitute it with mozzarella, fontina, or even a sharp cheddar for a different taste profile.
PrintPumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce Recipe
This Pumpkin & Gouda Stuffed Shells recipe features tender pasta shells filled with a creamy pumpkin and cheese mixture, baked to perfection and topped with a luscious brown butter and sage Alfredo sauce. It’s a comforting, flavorful dish perfect for autumn dinners or any time you crave a rich and savory pasta bake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Stuffed Shells
- 12 large pasta shells
- 1 cup pumpkin puree
- 1 cup shredded Gouda cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon nutmeg
- 1 tablespoon fresh sage, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
Brown Butter & Sage Alfredo Sauce
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon fresh sage leaves, for frying (optional)
Instructions
- Preheat Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a baking dish to prepare it for the stuffed shells.
- Cook Pasta: Boil a large pot of salted water and cook the pasta shells according to the package instructions, ensuring they are al dente and not overcooked. Drain and set aside to cool slightly.
- Prepare the Filling: In a mixing bowl, combine pumpkin puree, shredded Gouda, ricotta cheese, Parmesan cheese, garlic powder, nutmeg, chopped fresh sage, olive oil, salt, and pepper. Mix thoroughly until all ingredients form a smooth and creamy filling.
- Stuff the Shells: Carefully fill each cooked pasta shell with the pumpkin and cheese mixture. Arrange the stuffed shells in the prepared baking dish evenly.
- Make the Alfredo Sauce: In a saucepan over medium heat, melt the unsalted butter and allow it to brown slightly to develop a nutty flavor. Pour in the heavy cream and add the remaining fresh sage leaves. Stir continuously as the sauce thickens. Season with salt and pepper to taste. Optionally, fry the sage leaves in the butter before adding the cream for added flavor.
- Combine: Pour the browned butter sage Alfredo sauce evenly over the stuffed shells in the baking dish, ensuring each shell is well coated.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the sauce is bubbly and the top is golden and slightly crisp.
Notes
- Use fresh sage for the best flavor in both the filling and sauce.
- Be careful not to overcook pasta shells as they will cook more in the oven.
- If you prefer a thinner sauce, adjust the heavy cream quantity to your liking.
- The brown butter adds a rich, nutty flavor, so do not skip browning the butter.
- Leftover stuffed shells reheat well in the oven or microwave.
- To make this dish vegetarian, ensure the cheeses used are vegetarian-friendly.
Keywords: pumpkin stuffed shells, gouda cheese pasta, brown butter sage sauce, stuffed pasta shells, autumn pasta recipe, creamy pumpkin pasta, baked stuffed shells
