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
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
- 1/4 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
