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

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5 from 146 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a baking dish to prepare it for the stuffed shells.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine: Pour the browned butter sage Alfredo sauce evenly over the stuffed shells in the baking dish, ensuring each shell is well coated.
  7. 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

Find it online: https://yumwithmia.com/pumpkin-and-gouda-stuffed-shells-with-brown-butter-and-sage-alfredo-sauce-recipe/