Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
