Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Recipe

Introduction

These Pumpkin & Gouda Stuffed Shells are a comforting fall-inspired dish that combines creamy pumpkin and smoked gouda with a rich brown butter and sage Alfredo sauce. Perfect for cozy dinners, they bring a unique twist to a classic stuffed pasta.

Ingredients

• 12 jumbo pasta shells
• 1 cup pure pumpkin puree
• 1 cup smoked gouda cheese, shredded
• 1/2 cup ricotta cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 4 fresh sage leaves
• 4 tbsp unsalted butter
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Step 1: Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
2. Step 2: In a bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Mix well until the filling is smooth and creamy.
3. Step 3: Spoon about two tablespoons of the pumpkin and cheese mixture into each cooked shell. Arrange the filled shells evenly in a greased baking dish.
4. Step 4: In a saucepan over medium heat, melt the butter and cook until it turns golden brown and develops a nutty aroma. Carefully whisk in the heavy cream, then add the fresh sage leaves. Let the sauce simmer gently until it thickens slightly.
5. Step 5: Pour half of the brown butter and sage Alfredo sauce over the stuffed shells. Sprinkle the grated Parmesan cheese evenly on top.
6. Step 6: Cover the baking dish and bake at 350°F (175°C) for 25 minutes. Then uncover and bake for an additional 10 minutes until the sauce is bubbly and the top is lightly browned.

Tips & Variations

• For a richer flavor, try using smoked gouda with a deeper smokiness or substitute half of the ricotta with cream cheese for extra creaminess.
• If fresh sage is not available, dried sage can be used, but reduce the amount by half as it is more concentrated.
• To make this dish vegetarian, ensure the Parmesan cheese you use is free of animal rennet.

Storage

Store leftover stuffed shells covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through or microwave individual portions on medium power to avoid curdling the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the stuffed shells?

Yes, you can freeze the assembled unbaked stuffed shells. Cover tightly and freeze for up to 2 months. Bake from frozen, adding extra baking time as needed until heated through and bubbly.

What can I use instead of pumpkin puree?

Butternut squash puree or sweet potato puree make great substitutes and provide a similar texture and sweetness to the filling.

Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Recipe

Print Recipe

★★★★★

4.8 from 76 reviews

A cozy, autumn-inspired baked pasta dish featuring jumbo shells stuffed with a creamy blend of pumpkin puree, smoked gouda, and ricotta cheese. Topped with a rich brown butter and sage Alfredo sauce, this comforting recipe combines savory and sweet flavors perfect for fall or any time you crave a hearty vegetarian meal.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Stuffed Shells

• 12 jumbo pasta shells
• 1 cup pure pumpkin puree
• 1 cup smoked gouda cheese, shredded
• 1/2 cup ricotta cheese
• 1 tsp garlic powder
• Salt and pepper to taste

Sauce and Topping

• 4 tbsp unsalted butter
• 1/2 cup heavy cream
• 4 fresh sage leaves
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions until al dente. Drain carefully and set aside to cool slightly, so they are easy to handle for stuffing.
2. Prepare the Filling: In a medium mixing bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Mix thoroughly until the mixture is smooth and creamy.
3. Stuff the Shells: Spoon about two tablespoons of the pumpkin and cheese mixture into each cooked pasta shell, ensuring each is generously filled. Place the stuffed shells seam side up in a greased baking dish, arranged evenly.
4. Make the Brown Butter Sage Alfredo Sauce: In a saucepan over medium heat, melt the unsalted butter and cook it until it turns a golden brown color and emits a nutty aroma, taking care not to burn it. Whisk in the heavy cream and add the fresh sage leaves. Reduce the heat and let the sauce simmer gently until it thickens slightly and the flavors meld.
5. Assemble and Add Sauce: Pour half of the brown butter sage Alfredo sauce evenly over the stuffed shells in the baking dish. Sprinkle the grated Parmesan cheese on top to add flavor and create a golden crust during baking.
6. Bake: Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for 25 minutes to heat through and meld flavors. Remove the foil and bake uncovered for an additional 10 minutes until the sauce is bubbly and the Parmesan cheese is lightly browned.

Notes

• You can substitute smoked gouda with fontina or mozzarella for a milder flavor.
• To make the dish ahead, assemble the shells and sauce but bake just before serving.
• If pumpkin puree is not available, canned pumpkin pie filling will alter the sweetness and is not recommended.
• Fresh sage enhances flavor best, but dried sage can be used (reduce quantity accordingly).
• For a lighter version, substitute heavy cream with half-and-half, though sauce will be less rich.

Keywords: pumpkin stuffed shells, gouda pasta, brown butter sage sauce, baked pasta, vegetarian pasta, fall recipes