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

If comfort food had a gourmet cousin, it would be these Pumpkin & Gouda Stuffed Shells with Brown Butter Alfredo. Creamy, savory pumpkin pairs with smoky, melty gouda to fill tender pasta shells, all nestled in a luxurious brown butter Alfredo sauce that adds nutty depth and indulgent flavor. It’s a warm, comforting dish that’s rich in fall-inspired character while still feeling elevated and dinner party–worthy. Whether you’re embracing the cozy flavors of autumn or simply craving a new spin on stuffed pasta, this recipe is bound to impress—and satisfy—every time.

Why You’ll Love This Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

  • Unexpected Flavor Combo: Pumpkin and gouda create a savory-sweet harmony that’s rich and memorable.
  • Nutty Brown Butter Sauce: Adds deep, toasted notes that balance the creaminess perfectly.
  • Cozy and Comforting: The ultimate fall or winter dinner that feels like a hug in every bite.
  • Elegant Yet Easy: Impressive enough for guests, simple enough for weeknights.
  • Vegetarian Friendly: Hearty and filling without any meat—great for a meatless main.
  • Perfect for Make-Ahead: Prep and refrigerate or freeze, then bake when ready.
  • Customizable: Add sautéed spinach, sage, or crushed walnuts for extra flavor and texture.
  • Great for Leftovers: Reheats beautifully and tastes just as good the next day.

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

Tender pasta shells cradle a savory pumpkin-Gouda filling, all topped with an Alfredo sauce kissed by the warm, nutty notes of brown butter. Here’s what you’ll need:

  • Jumbo pasta shells: These are the perfect vessels for holding all that creamy goodness.
  • Canned pumpkin puree: Adds a rich, earthy sweetness and a beautiful color to the filling.
  • Shredded Gouda cheese: This cheese melts beautifully, providing a creamy texture and a slightly smoky flavor.
  • Ricotta cheese: Lightens up the filling and adds a lovely creaminess.
  • Grated Parmesan cheese: A classic Italian cheese that enhances the flavor profile of the dish.
  • Garlic powder: For that aromatic kick that elevates the filling.
  • Salt and black pepper: Essential seasonings to bring out the flavors.
  • Nutmeg: A pinch of this warm spice complements the pumpkin beautifully.
  • Olive oil: Used for sautéing the stuffed shells to a golden perfection.
  • Unsalted butter: The star of the brown butter sauce, adding richness and depth.
  • Heavy cream: Creates a luscious, creamy Alfredo sauce that coats the shells.
  • Dried sage: This herb adds an earthy, aromatic flavor that pairs perfectly with the pumpkin.
  • Additional salt and pepper: To taste, ensuring the sauce is seasoned just right.

For those looking to mix things up, consider adding cooked spinach or sautéed mushrooms to the filling for extra flavor. If Gouda isn’t your thing, mozzarella or fontina can be great substitutes. You’ll find the exact quantities for each ingredient at the bottom of the article, ready for printing!

How to Make Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

Now that you have all your ingredients ready, it’s time to bring this delicious dish to life! Follow these simple steps, and you’ll have a plate of Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce that will impress anyone at your table.

Step 1: Preheat the Oven

First things first, preheat your oven to 375°F. This will ensure it’s hot and ready for baking when your stuffed shells are assembled. A warm oven is key to achieving that bubbly, golden finish!

Step 2: Cook the Pasta Shells

Next, cook the jumbo pasta shells according to the package instructions until they’re al dente. This usually takes about 8-10 minutes. Once cooked, drain them and set aside to cool slightly. You want them firm enough to hold the filling without falling apart.

Step 3: Prepare the Filling

In a mixing bowl, combine the pumpkin puree, Gouda cheese, ricotta cheese, Parmesan cheese, garlic powder, salt, black pepper, and nutmeg. Mix everything until well combined. The filling should be creamy and flavorful, ready to stuff into those shells!

Step 4: Stuff the Shells

Now comes the fun part! Stuff each cooked pasta shell with the pumpkin and cheese mixture. You can use a spoon or a piping bag for easier filling. Don’t be shy—pack them in there! Each shell should be generously filled for maximum flavor.

Step 5: Sauté the Stuffed Shells

In a skillet, heat the olive oil over medium heat. Once hot, gently place the stuffed shells in the skillet. Cook for about 5 minutes, turning them gently until they are lightly golden. This step adds a nice texture and flavor. Afterward, transfer the shells to a greased baking dish.

Step 6: Make the Alfredo Sauce

In the same skillet, melt the unsalted butter over medium heat. Keep an eye on it as it cooks; you want it to turn golden brown and smell nutty, which should take about 5-7 minutes. Once it’s ready, add the heavy cream, Parmesan cheese, dried sage, salt, and pepper. Stir until the sauce is smooth and heated through. This sauce is the star of the show!

Step 7: Combine and Bake

Pour the brown butter and sage Alfredo sauce over the stuffed shells in the baking dish. Make sure each shell is well coated. Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the shells are heated through. Your kitchen will smell heavenly!

Step 8: Serve

Once baked, let the dish cool for a few minutes before serving. This allows the flavors to settle. Garnish with additional sage or Parmesan if desired. Now, dig in and enjoy every creamy, cheesy bite!

Tips for Success

  • Don’t overcook the pasta shells; they should be al dente to hold the filling well.
  • For a creamier filling, mix in a splash of heavy cream with the cheeses.
  • Let the brown butter cool slightly before adding the cream to prevent splattering.
  • Experiment with different cheeses for unique flavor profiles.
  • Always taste and adjust seasoning in the filling and sauce to your preference.

Equipment Needed

  • Large pot: For boiling the pasta shells. A Dutch oven works well too.
  • Skillet: To sauté the stuffed shells and make the sauce. A non-stick pan is ideal.
  • Baking dish: A 9×13 inch dish is perfect for this recipe.
  • Mixing bowl: For combining the filling ingredients. Any large bowl will do.
  • Spoon or piping bag: For stuffing the shells. A zip-top bag with a corner cut can work in a pinch.

Variations

  • Spinach and Mushroom: Add cooked spinach or sautéed mushrooms to the filling for an extra layer of flavor and nutrition.
  • Cheese Swap: If Gouda isn’t your favorite, try using mozzarella or fontina for a different taste experience.
  • Gluten-Free Option: Substitute the jumbo pasta shells with gluten-free pasta shells to accommodate dietary needs.
  • Vegan Version: Use vegan cheese and a plant-based cream alternative to create a dairy-free version of this dish.
  • Spicy Kick: Add a pinch of red pepper flakes to the filling or sauce for a bit of heat that complements the pumpkin.

Serving Suggestions

  • Side Salad: Pair with a fresh arugula salad drizzled with balsamic vinaigrette for a refreshing contrast.
  • Garlic Bread: Serve with warm garlic bread to soak up that delicious Alfredo sauce.
  • Wine Pairing: A crisp white wine, like Sauvignon Blanc, complements the creamy flavors beautifully.
  • Presentation: Garnish with fresh sage leaves and a sprinkle of Parmesan for an elegant touch.

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

Can I make the filling ahead of time?
Absolutely! You can prepare the pumpkin and cheese filling a day in advance. Just store it in the fridge, and when you’re ready to cook, stuff the shells and proceed with the recipe.

What can I substitute for Gouda cheese?
If Gouda isn’t your favorite, mozzarella or fontina are excellent alternatives. They melt well and will still give you that creamy texture you’re looking for in these stuffed shells.

Can I freeze the stuffed shells?
Yes, you can freeze the stuffed shells before baking. Just assemble them in a baking dish, cover tightly, and freeze. When you’re ready to enjoy, bake them straight from the freezer, adding a few extra minutes to the cooking time.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warmed through. The flavors will still be delicious!

Is this dish suitable for vegetarians?
Yes! Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce is a vegetarian dish, making it a great option for meatless meals. Enjoy the rich flavors without any meat!

Final Thoughts

Cooking is more than just a task; it’s an experience that brings joy and warmth to our lives. Making Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce is a delightful journey that fills your kitchen with enticing aromas and your heart with satisfaction. Each bite is a celebration of flavors, blending the sweetness of pumpkin with the richness of cheese. Whether you’re sharing it with family or savoring it solo, this dish transforms an ordinary meal into a memorable occasion. So roll up your sleeves, embrace the process, and enjoy the delicious rewards of your culinary adventure!

Print

Pumpkin & Gouda Stuffed Shells With Brown Butter Alfredo!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious pumpkin and Gouda stuffed pasta shells topped with a rich brown butter and sage Alfredo sauce.

  • Author: Isabella
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale
  • 12 jumbo pasta shells
  • 1 cup canned pumpkin puree
  • 1 cup shredded Gouda cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried sage
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F.
  2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
  3. In a mixing bowl, combine the pumpkin puree, Gouda cheese, ricotta cheese, Parmesan cheese, garlic powder, salt, black pepper, and nutmeg. Mix until well combined.
  4. Stuff each cooked pasta shell with the pumpkin and cheese mixture, using a spoon or a piping bag for easier filling.
  5. In a skillet, heat the olive oil over medium heat. Place the stuffed shells in the skillet and cook for about 5 minutes, turning gently until they are lightly golden. Transfer the shells to a greased baking dish.
  6. In the same skillet, melt the unsalted butter over medium heat. Continue cooking until the butter turns golden brown and smells nutty, about 5-7 minutes.
  7. Add the heavy cream, Parmesan cheese, dried sage, salt, and pepper. Stir until the sauce is smooth and heated through.
  8. Pour the brown butter and sage Alfredo sauce over the stuffed shells in the baking dish.
  9. Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the shells are heated through.
  10. Let the dish cool for a few minutes before serving. Garnish with additional sage or Parmesan if desired.

Notes

  • For an extra flavor boost, try adding cooked spinach or sautéed mushrooms to the stuffing mixture.
  • Alternatively, swap the Gouda for another cheese like mozzarella or fontina for a different taste.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 100mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!