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

Introduction

Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is a luxurious autumn dish that combines creamy pumpkin and nutty smoked Gouda cheese stuffed into jumbo pasta shells. Topped with a rich brown butter and sage Alfredo sauce, this comforting meal is perfect for festive gatherings or cozy dinners.

Ingredients

• 12 jumbo pasta shells
• 1 cup canned pumpkin puree
• 1 cup ricotta cheese
• 1 cup smoked Gouda cheese, plus ½ cup for topping
• 2 tbsp fresh sage, finely chopped
• 4 tbsp unsalted butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
2. Step 2: In a mixing bowl, combine canned pumpkin puree, ricotta cheese, smoked Gouda cheese (reserve some for topping), salt, pepper, and finely chopped fresh sage. Mix until well blended.
3. Step 3: Using a teaspoon or piping bag, fill each cooked pasta shell generously with the pumpkin and cheese mixture. Place stuffed shells in a greased baking dish.
4. Step 4: In a saucepan over medium heat, melt unsalted butter until it begins to foam. Continue cooking until it turns golden brown and smells nutty, about five minutes. Reduce heat and blend in heavy cream, grated Parmesan cheese, salt, and pepper.
5. Step 5: Pour half of the brown butter Alfredo sauce over the stuffed shells in the baking dish. Reserve some sauce for drizzling later. Sprinkle remaining Gouda on top.
6. Step 6: Preheat oven to 350°F (175°C). Bake uncovered for 25–30 minutes or until hot and bubbly. Transfer to plates and drizzle with reserved sauce before serving.

Tips & Variations

• For enhanced flavor, roast fresh pumpkin instead of using canned puree.
• Don’t overfill the shells to avoid messy spills during baking.
• Sauté fresh sage leaves in brown butter before adding cream for a deeper, earthier sauce.
• Swap Gouda for mozzarella or ricotta for a different flavor and texture.
• Add sautéed spinach or kale to the filling for extra nutrition and color.
• Sprinkle red pepper flakes into the filling or sauce for a subtle spicy kick.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to three days. To reheat, place them in an oven-safe dish, cover with foil, and warm at 350°F until heated through, about 15–20 minutes. This keeps the shells creamy and delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce?

This dish features large pasta shells filled with a creamy mixture of pumpkin puree, ricotta, and smoked Gouda cheese, baked in a rich brown butter and sage Alfredo sauce. It’s a comforting, seasonal recipe perfect for fall meals and festive occasions.

How do I make the brown butter sage sauce?

Melt unsalted butter over medium heat until it foams and turns golden brown with a nutty aroma. Add fresh sage leaves to the butter and cook until crisp. Then stir in heavy cream, grated Parmesan, salt, and pepper to finish the sauce. This adds a warm, earthy flavor to your dish.

Can I prepare Pumpkin & Gouda Stuffed Shells in advance?

Yes, you can assemble the stuffed shells and place them in a baking dish without the sauce. Cover tightly and refrigerate for up to 24 hours. When ready to bake, add the brown butter and sage Alfredo sauce on top and proceed to bake as directed.

What are some variations of Pumpkin & Gouda Stuffed Shells?

Try adding cooked spinach or kale to the filling for extra greens, or substitute Gouda with mozzarella or ricotta. Incorporate cooked pancetta or sautéed mushrooms for added protein and earthiness. These options allow you to tailor the dish to your taste.

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

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Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce is a luxurious autumn dish featuring jumbo pasta shells filled with a creamy blend of pumpkin puree, ricotta, and smoked Gouda cheese. Topped with a rich brown butter and sage-infused Alfredo sauce, this comforting Italian-inspired recipe is perfect for festive gatherings or cozy family dinners, showcasing seasonal flavors with a smooth, nutty finish.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves 6
• Category: Main
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Shells & Filling

• 12 jumbo pasta shells
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup ricotta cheese
• 1 cup smoked Gouda cheese, grated (plus ½ cup reserved for topping)
• 2 tablespoons fresh sage, finely chopped
• Salt and pepper to taste

Brown Butter & Sage Alfredo Sauce

• 4 tablespoons unsalted butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly so they are easier to handle during stuffing.
2. Prepare the Filling: In a mixing bowl, combine the canned pumpkin puree, ricotta cheese, smoked Gouda cheese (reserving some for topping), finely chopped fresh sage, salt, and pepper. Mix thoroughly until all ingredients are well blended to create a creamy, flavorful filling.
3. Stuff the Shells: Using a teaspoon or piping bag, gently fill each cooked jumbo shell with a generous amount of the pumpkin and cheese mixture. Place each stuffed shell carefully into a greased baking dish, arranging them side by side.
4. Make the Brown Butter Sauce: In a saucepan over medium heat, melt the unsalted butter. Continue to cook the butter, swirling occasionally, until it turns a golden brown color and develops a nutty aroma, about five minutes. Reduce heat to low and stir in the heavy cream, grated Parmesan cheese, salt, and pepper, blending until smooth and creamy.
5. Assemble the Dish: Pour half of the prepared brown butter Alfredo sauce evenly over the stuffed shells in the baking dish. Reserve the remaining sauce for drizzling after baking. Sprinkle the reserved grated Gouda cheese evenly on top of the shells to create a cheesy crust.
6. Bake: Preheat your oven to 350°F (175°C). Bake the assembled dish uncovered for 25–30 minutes until the sauce is bubbling and the cheese topping is melted and slightly golden.
7. Serve: Remove from the oven, drizzle the reserved brown butter sauce over the shells for added richness and flavor. Serve immediately while hot and enjoy the comforting, autumn-inspired flavors.

Notes

• You can substitute gouda with mozzarella or ricotta cheese for different textures and flavors.
• Adding cooked spinach or kale to the filling mixture boosts nutrition and adds a fresh flavor.
• Do not overfill the shells to prevent spilling and ensure neat servings.
• Sautéing sage leaves in the brown butter before adding cream enhances the sauce’s earthy flavor.
• Freshly roasted pumpkin puree enhances sweetness and flavor compared to canned but using canned pumpkin is a convenient alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 350°F until warmed through.
• This dish can be prepared a day ahead by stuffing the shells and refrigerating before baking with the sauce.

Keywords: pumpkin recipe, gouda cheese, brown butter, sage, alfredo sauce, stuffed shells, creamy pasta, fall recipes, Italian cuisine