Description
Creamy, savory, and perfectly cozy for fall, these Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce combine rich cheese, tender pasta, and nutty brown butter for a comfort dish that’s elegant enough for entertaining but easy enough for weeknights.
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
Instructions
1. Cook jumbo pasta shells in salted boiling water until al dente. Drain and toss with olive oil to prevent sticking.
2. In a bowl, combine pumpkin puree, ricotta, smoked gouda, nutmeg (if using), salt, and pepper. Mix until smooth.
3. In a saucepan, melt butter over medium heat until browned and fragrant. Add sage leaves and crisp them; remove and set aside. Stir in garlic, then whisk in cream and simmer. Add Parmesan and stir until melted and thickened. Season with salt and pepper.
4. Preheat oven to 375°F (190°C). Spread a layer of Alfredo sauce in a baking dish. Fill each shell with the pumpkin mixture and place in dish. Cover with remaining Alfredo sauce.
5. Bake for 20–25 minutes, until bubbly and golden. Top with crispy sage leaves and serve warm.
Notes
Don’t overcook the pasta shells—keep them al dente so they hold together while stuffing and baking.
Add a splash of cream before reheating leftovers to bring the Alfredo sauce back to life.
Crispy sage is key! Fry until just browned for flavor and a delicate crunch.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 540
- Sugar: 3g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 115mg