Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce Recipe
Introduction
This Pumpkin & Gouda Stuffed Shells recipe combines creamy pumpkin filling with rich Gouda cheese, all baked to perfection under a luscious brown butter and sage Alfredo sauce. It’s a comforting and elegant dish perfect for fall dinners or any time you want a cozy, flavorful meal.
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: Boil a large pot of salted water and cook the pasta shells according to package instructions. Drain and set aside to cool.
- Step 3: In a bowl, combine pumpkin puree, shredded Gouda, ricotta, Parmesan, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper. Mix well.
- Step 4: Carefully stuff each cooled pasta shell with the pumpkin and cheese mixture and arrange them in the prepared baking dish.
- Step 5: In a saucepan over medium heat, melt the butter until it browns slightly. Add the heavy cream and remaining sage, 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 dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden.
Tips & Variations
- For a nuttier flavor, fry the fresh sage leaves in butter until crisp and use them as a garnish on top before serving.
- Substitute Gouda with smoked mozzarella for a different smoky taste.
- If pumpkin puree isn’t available, butternut squash puree works well as a creamy alternative.
- Use gluten-free pasta shells to make this dish gluten-free.
Storage
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring halfway. Avoid overheating to keep the cheese from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish ahead of time?
Yes, you can assemble the stuffed shells and make the sauce in advance. Keep them covered in the refrigerator and bake just before serving, adding a few extra minutes to the baking time if baking straight from cold.
Can I freeze the stuffed shells?
Absolutely. Freeze assembled and sauced shells in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
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Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Delight in the cozy flavors of autumn with these Pumpkin & Gouda Stuffed Shells smothered in a rich Brown Butter & Sage Alfredo Sauce. This comforting baked pasta recipe combines tender pasta shells filled with a creamy pumpkin and cheese blend, topped with a beautifully nutty, aromatic sauce for a perfect balance of savory and seasonal sweetness.
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
- 1/4 cup unsalted butter
- 1 cup heavy cream
- 1 tablespoon fresh sage leaves, for frying (optional)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking and prepare for baking.
- Cook Pasta: Bring a large pot of salted water to a boil 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 for easier handling.
- Prepare the Filling: In a mixing bowl, combine the pumpkin puree, shredded Gouda, ricotta, Parmesan cheese, garlic powder, nutmeg, chopped fresh sage, olive oil, salt, and pepper. Mix thoroughly until everything is evenly incorporated.
- Stuff the Shells: Carefully fill each cooled pasta shell with the pumpkin and cheese mixture. Arrange the stuffed shells evenly in the prepared baking dish.
- Make the Alfredo Sauce: In a saucepan over medium heat, melt the unsalted butter and cook until it turns a golden brown with a nutty aroma. Then add the heavy cream and stir in the fresh sage leaves. Continue cooking and stirring until the sauce thickens slightly. Season with salt and pepper to taste. Remove the sage leaves if desired.
- Combine: Pour the brown butter sage Alfredo sauce over the stuffed shells in the baking dish, ensuring all shells are well coated with the sauce.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the sauce is bubbly and the tops are golden brown and slightly crisp.
Notes
- Do not overcook the pasta shells during boiling to prevent them from breaking when stuffing.
- Using fresh sage in the Alfredo sauce elevates the flavor, but you can omit it if unavailable.
- For a nuttier flavor, carefully watch the butter as it browns to avoid burning.
- You can prepare the stuffed shells in advance and bake them just before serving for convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian-American
Keywords: pumpkin stuffed shells, gouda pasta, brown butter sage alfredo, baked pasta recipe, fall recipes, pumpkin pasta, cheese stuffed shells
