Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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 autumn pasta dish that combines creamy pumpkin puree and smoky Gouda cheese stuffed inside tender pasta shells, topped with a nutty brown butter and fragrant sage Alfredo sauce. This recipe balances sweet, savory, and rich flavors, perfect for a comforting dinner any time of year.

  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale

For the Stuffed Shells:

  • Large pasta shells (about 20-25 shells)
  • 1 cup pumpkin puree
  • 1 cup shredded Gouda cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese, plus extra for topping
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

For the Brown Butter & Sage Alfredo Sauce:

  • 6 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 cup heavy cream
  • Salt and pepper, to taste

Instructions

  1. Cook the Pasta Shells: Bring a large pot of salted water to a boil, then cook the pasta shells just until al dente according to package instructions. Drain and rinse with cold water to prevent sticking, then set aside on a lightly oiled tray to cool while preparing the filling.
  2. Prepare the Pumpkin and Cheese Filling: In a large bowl, combine pumpkin puree, shredded Gouda, ricotta, Parmesan, minced garlic, salt, and pepper. Mix well until you have a smooth, creamy stuffing with the perfect balance of sweet and savory. Adjust seasoning to taste.
  3. Stuff the Shells: Using a spoon, fill each cooked pasta shell generously with the pumpkin and cheese mixture, taking care not to tear the shells. Line the stuffed shells in a greased baking dish, fitting them snugly side by side.
  4. Make the Brown Butter & Sage Alfredo Sauce: In a skillet, melt butter over medium heat and cook until golden brown and fragrant, about 3-4 minutes, stirring frequently to avoid burning. Add fresh sage leaves and sauté briefly, then pour in the heavy cream, stirring to combine and heat through. Season with salt and pepper. This sauce will form the luscious topping for the shells.
  5. Assemble and Bake: Pour the brown butter and sage Alfredo sauce evenly over the stuffed shells in the baking dish. Sprinkle extra Parmesan cheese on top for a golden finish. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, until the sauce bubbles and the top is lightly browned and inviting.
  6. Serve and Enjoy: Let the dish cool slightly, then scoop the shells onto plates, ensuring each serving gets plenty of that golden brown butter sauce and tender pasta. Garnish with fresh sage or parsley if desired before serving.

Notes

  • Don’t overcook pasta: Keep the shells al dente because they will finish cooking in the oven and you want them tender but not mushy.
  • Use fresh sage: Fresh herbs make all the difference in aroma and flavor, so avoid using dried if you can.
  • Brown the butter carefully: Watch closely when browning butter; it can go from nutty perfection to burnt in seconds.
  • Make it ahead: Assemble the dish and refrigerate before baking to save time on busy days.
  • Customize cheese amounts: Feel free to adjust the ratio of Gouda to ricotta based on how smoky or creamy you want the filling.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 500 mg
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 15 g
  • Cholesterol: 80 mg

Keywords: pumpkin stuffed shells, gouda pasta, autumn recipe, brown butter alfredo, sage sauce, comfort food