Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce Recipe
These Pumpkin & Gouda Stuffed Shells are a comforting and elegant vegetarian dish featuring jumbo pasta shells filled with a creamy blend of pumpkin puree, smoked gouda, and ricotta cheeses. Bathed in a rich brown butter and sage Alfredo sauce, this recipe offers a hearty, flavorful meal perfect for fall or any cozy dinner occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Stuffed Shells
- 12 jumbo pasta shells
- 1 cup pure pumpkin puree
- 1 cup smoked gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Alfredo Sauce
- 4 tbsp unsalted butter
- 1/2 cup heavy cream
- 4 fresh sage leaves
- 1/4 cup grated Parmesan cheese
Instructions
- Cook Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
- Prepare Filling: In a medium mixing bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Mix thoroughly until the filling is smooth and well incorporated.
- Stuff the Shells: Using a spoon, fill each cooked pasta shell with about two tablespoons of the pumpkin and cheese mixture. Arrange the stuffed shells evenly in a greased baking dish.
- Make Brown Butter Sage Alfredo Sauce: In a saucepan over medium heat, melt the unsalted butter and cook until it turns a deep golden brown, releasing a nutty aroma. Carefully whisk in the heavy cream, add the fresh sage leaves, and let the sauce simmer gently until it thickens slightly.
- Assemble and Bake: Pour half of the brown butter and sage Alfredo sauce evenly over the stuffed shells. Sprinkle the grated Parmesan cheese over the top. Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes.
- Finish Baking: Remove the foil and continue to bake the shells uncovered for an additional 10 minutes until the sauce is bubbly and the Parmesan is slightly golden.
- Serve: Let the dish cool for a few minutes before serving to allow the flavors to meld and the sauce to thicken further.
Notes
- Make sure not to overcook the pasta shells so they hold their shape while baking.
- You can substitute smoked gouda with a similar melting cheese such as fontina or mozzarella if desired.
- For a nuttier flavor, toast the sage leaves separately before adding them into the sauce.
- This dish is best served warm and pairs beautifully with a crisp green salad or roasted vegetables.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
