Name: Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz jumbo pasta shells 1 tablespoon olive oil 1 ¾ cups pumpkin puree 1 cup ricotta cheese 1 ½ cups shredded smoked gouda ⅛ teaspoon ground nutmeg (optional) 1 teaspoon salt ½ teaspoon black pepper 4 tablespoons unsalted butter 8 fresh sage leaves 2 cloves garlic, minced 1 ½ cups heavy cream ¾ cup grated Parmesan cheese Salt and pepper to taste

Creamy, savory, and with just the right hint of fall spice, these Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce are comfort food done right. Picture tender pasta shells filled with velvety pumpkin and smoky gouda, all baked under a nutty, golden brown butter Alfredo infused with crisp sage leaves. It’s a dish that turns an ordinary dinner into something memorable, especially on chilly evenings.

This cozy baked pasta combines rich cheese, a touch of earthiness from pumpkin, and aromatic herbs to create a balance of flavor and texture that keeps everyone going back for seconds. Whether you’re serving this for a cozy night in or dressing it up for a dinner party, it strikes the perfect chord between comforting and elegant.

What Kind of Pasta Shells Should I Use?

Look for jumbo pasta shells, often labeled “conchiglioni” at the store. These are large enough to fill generously and hold their shape during baking. Cook them until just al dente so they don’t tear while stuffing or overcook in the oven.

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

Pumpkin Puree
The star ingredient! It adds earthiness and creamy body to the filling. Use 100% pure pumpkin, not pie filling.

Smoked Gouda Cheese
Its melt-in-your-mouth quality and deep flavor bring a subtle smokiness that pairs beautifully with pumpkin.

Ricotta Cheese
This adds creaminess and helps create a smooth, scoopable filling.

Parmesan Cheese
Grated into the Alfredo sauce for nutty, salty richness.

Fresh Sage Leaves
Fried in brown butter to release an aromatic, earthy flavor that feels just like fall.

Butter
Used to brown and create the nutty base for the Alfredo sauce.

Heavy Cream
Forms the luxurious base of the Alfredo, giving it that luscious texture.

Garlic
Adds a gentle bite and warmth that enhances the sauce.

Jumbo Pasta Shells
Their ridged surface holds the creamy filling and sauce so well.

Salt and Pepper
Essential for seasoning both the filling and the sauce.

Olive Oil
Used to prevent the pasta shells from sticking after cooking.

How To Make the Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce

Step 1: Boil the Pasta Shells

Cook jumbo shells in salted boiling water until al dente. Drain and toss lightly with olive oil to keep them from sticking. Set aside.

Step 2: Prepare the Filling

In a large bowl, combine pumpkin puree, ricotta, shredded smoked gouda, salt, pepper, and a touch of nutmeg (optional for added warmth). Mix until creamy and well combined.

Step 3: Make the Brown Butter Sage Alfredo Sauce

In a saucepan, melt butter over medium heat until golden brown and fragrant. Add fresh sage leaves and let them crisp up. Remove the leaves and set them aside. Stir in minced garlic, then slowly whisk in heavy cream. Simmer for a few minutes before adding grated Parmesan. Stir until the sauce thickens slightly. Season with salt and pepper.

Step 4: Assemble the Shells

Preheat your oven to 375°F (190°C). Spoon a layer of the Alfredo sauce into the bottom of a baking dish. Stuff each shell with the pumpkin gouda filling and arrange in the dish. Pour remaining Alfredo sauce over the top.

Step 5: Bake and Serve

Bake for 20-25 minutes until bubbly and golden. Garnish with crispy sage leaves before serving.

How to Serve and Store These Shells

Serve these shells warm straight from the oven, garnished with extra sage and a sprinkle of Parmesan if you’d like a finishing touch. They pair beautifully with a simple green salad, roasted vegetables, or even garlic bread if you’re going all-in on the cozy factor.

To store leftovers, let the dish cool to room temperature, then cover tightly or transfer to an airtight container. Refrigerate for up to 4 days. To reheat, bake covered at 350°F or microwave individual portions until hot. The Alfredo sauce may thicken as it chills, so adding a splash of cream before reheating helps restore its silkiness.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. Assemble the stuffed shells and refrigerate them up to a day in advance. Add the Alfredo sauce just before baking to preserve the best texture.

Can I freeze the stuffed shells?

Yes! You can freeze them unbaked or baked. Just make sure they’re tightly wrapped. When ready, thaw overnight in the fridge and bake as usual, adding a little extra bake time.

What can I use instead of smoked gouda?

Fontina, sharp white cheddar, or even mozzarella will work. Each brings a different flavor profile but complements the pumpkin nicely.

Is there a vegetarian version?

This recipe is vegetarian as-is. Just double-check that your Parmesan is labeled vegetarian (some contain animal rennet).

Can I add protein to the filling?

Sure! Cooked sausage or shredded rotisserie chicken can be folded into the pumpkin cheese mixture for a heartier version.

What if I don’t have fresh sage?

Dried sage can work in a pinch, but use sparingly (about 1/3 the amount) and skip frying it. You can also try thyme or rosemary for a twist.

Want More Pasta Bake Ideas?

If these creamy stuffed shells hit the spot, you’ll definitely want to try these other comforting pasta favorites:

Cheesy Baked Tortellini with Meat Sauce for that classic lasagna feel in half the time.
Skillet Ricotta Pasta with Roasted Broccoli for an easy one-pan dinner.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli when you want cheesy comfort with a kick.
Creamy Alfredo Lasagna Soup for a cozy twist on lasagna in slurpable form.
Red Pepper Rigatoni if you’re in the mood for bold and smoky flavors.

For even more cozy meal inspiration, don’t miss my Pinterest board where I share my daily recipes: Life with Jam on Pinterest

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

Tried this dish at your fall gathering or on a cozy Sunday night? I’d love to hear how it turned out! Did you use gouda or try something else? Did you crisp your sage or add a little crunch on top?

Let me know in the comments—your feedback always inspires more delicious ideas. Questions welcome, too!