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

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

Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is a cozy, comforting pasta dish featuring jumbo shells filled with a creamy pumpkin and smoked Gouda cheese blend. Topped with a rich, nutty brown butter Alfredo sauce infused with fresh sage, this recipe combines seasonal fall flavors and gourmet taste in a simple, satisfying meal perfect for vegetarians and pasta lovers alike.

  • Total Time: 50 minutes
  • Yield: 4 to 6 servings 1x

Ingredients

Scale

For the Pasta Shells

  • 12 oz jumbo pasta shells

For the Pumpkin & Cheese Filling

  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup smoked Gouda cheese, finely grated
  • 1/2 cup ricotta cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Brown Butter & Sage Alfredo Sauce

  • 6 tablespoons unsalted butter
  • 8 fresh sage leaves, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Prepare the Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain carefully and set aside to cool slightly, making them easy to handle.
  2. Make the Pumpkin and Cheese Filling: In a mixing bowl, combine pumpkin puree, finely grated smoked Gouda, ricotta cheese, minced garlic, salt, and pepper. Stir gently until the mixture is creamy, smooth, and well blended but still soft enough to fill the pasta shells easily.
  3. Prepare the Brown Butter & Sage Alfredo Sauce: Melt butter in a skillet over medium heat, cooking until it turns golden brown and releases a rich nutty aroma. Remove from heat, then stir in chopped fresh sage and minced garlic. Whisk in heavy cream and freshly grated Parmesan cheese. Season lightly with salt and pepper and keep the sauce warm for serving.
  4. Stuff the Pasta Shells: Using a small spoon or piping bag, fill each cooked pasta shell generously with the pumpkin and Gouda mixture. Arrange the filled shells closely but not overcrowded in a buttered baking dish.
  5. Bake and Serve: Pour the warm brown butter and sage Alfredo sauce evenly over the stuffed shells to coat each one thoroughly. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, until bubbly and lightly browned on top. Serve piping hot, garnished as desired.

Notes

  • Don’t overcook pasta shells; they should be firm enough to hold filling without breaking.
  • Watch the butter closely while browning to avoid burning; it should be golden and fragrant.
  • Grate Gouda finely for smooth melting and even distribution in the filling.
  • Use fresh sage leaves for the most vibrant flavor in the sauce.
  • You can prepare the filling and sauce ahead of time to save on busy days.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian (can be adapted to Gluten Free)

Nutrition

  • Serving Size: 1 cup
  • Calories: 420 kcal
  • Sugar: 3 g
  • Sodium: 420 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 14 g
  • Cholesterol: 90 mg

Keywords: pumpkin stuffed shells, gouda stuffed shells, brown butter sauce, sage alfredo sauce, autumn pasta recipe, vegetarian pasta, stuffed pasta shells, cozy fall dish