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

Tender pasta shells filled with creamy pumpkin and Gouda, covered in a decadent brown butter and sage Alfredo sauce. A comforting, flavorful dish ideal for family gatherings and cozy nights.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 12 large large pasta shells Use extra-large shells for the best stuffing experience.
  • 1 cup canned pumpkin purée Choose 100% pure pumpkin without additives.
  • 1 cup Gouda cheese, shredded Aged Gouda adds depth and creaminess.
  • 1/2 cup Ricotta cheese For added creaminess.
  • 1/4 teaspoon nutmeg A pinch for warmth.
  • 1 teaspoon salt To enhance flavor.
  • 1 teaspoon black pepper For a bit of seasoning.
For the Brown Butter Alfredo Sauce
  • 1/4 cup unsalted butter For that nutty brown butter sauce.
  • 1 cup heavy cream The base for your Alfredo sauce.
  • 1 tablespoon fresh sage, chopped Fresh or dried will work, but fresh adds a burst of flavor.
  • 1/2 cup grated parmesan cheese For sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, boil water and add a generous pinch of salt. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
  3. In a mixing bowl, combine the canned pumpkin, shredded Gouda, Ricotta cheese, nutmeg, salt, and black pepper. Mix until creamy and well-combined.
Assembly
  1. Take a pasta shell and gently fill it with the pumpkin and Gouda mixture. Place each filled shell in a greased baking dish. Repeat until all shells are filled.
Cooking
  1. In a saucepan, melt the unsalted butter over medium heat. Cook until it starts to brown slightly.
  2. Add the heavy cream and sage, whisking continuously. Allow it to simmer for a few minutes until slightly thickened.
  3. Pour the brown butter Alfredo sauce over the stuffed shells, ensuring each shell is covered. Sprinkle grated parmesan on top.
  4. Bake in the preheated oven for about 20-25 minutes until bubbly and golden.
Serving
  1. Garnish with extra sage or parmesan if desired, serve warm, and enjoy!

Notes

For substitutions, feel free to swap Gouda for mozzarella or feta. To save time, prepare the filling ahead of time and fill the shells the next day. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze before baking.