I remember the first time I made these pumpkin and gouda stuffed shells. It was a chilly autumn evening, and the aroma of roasted pumpkin filled my kitchen. I had always loved the idea of combining creamy cheeses with the natural sweetness of pumpkin, but I wanted to elevate it with a rich brown butter sage Alfredo sauce. The moment I took the first bite, the combination of flavors—the nutty sage, velvety sauce, and gooey gouda—was simply irresistible. Since then, this dish has become one of my favorite comfort foods to share with family and friends. Every time I make it, I feel like I’m creating a warm, cozy hug on a plate.
You will love this recipe because it effortlessly blends savory and sweet in a way that feels indulgent yet approachable. The creamy gouda pairs perfectly with the subtle sweetness of pumpkin, while the brown butter sage sauce adds a sophisticated touch that makes it feel special, even for an ordinary weeknight dinner.
This recipe is incredibly versatile. You can make it ahead of time and freeze it for later, or prepare it fresh for a dinner party. It works beautifully as a vegetarian main dish, but you could also serve it alongside a roasted protein for a heartier meal. Its flavors appeal to both adults and children, making it a crowd-pleaser for family gatherings or holiday meals.
Despite its gourmet feel, this dish is surprisingly affordable. Pumpkin, pasta, and gouda are readily available ingredients that won’t break the bank, and the brown butter sage sauce uses pantry staples like butter, garlic, and cream. You don’t need fancy or expensive ingredients to create something that looks and tastes like it belongs in a restaurant.
Ingredients for the recipe:
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Jumbo pasta shells
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Pumpkin puree
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Shredded gouda cheese
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Ricotta cheese
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Parmesan cheese
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Garlic cloves
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Unsalted butter
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Fresh sage leaves
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Heavy cream
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Salt and pepper
How to Prepare Pumpkin & Gouda Stuffed Shells in Brown Butter Sage Alfredo Sauce
Preparing these stuffed shells is easier than it looks, and the results are always impressive. The key is to tackle each component step by step, allowing the flavors to develop fully. This recipe is designed to be quick and easy, but it also gives you room to customize it according to your preferences.
Step 1: Cook the pasta shells
Begin by bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook them until they are al dente, following the package instructions carefully. Make sure not to overcook them because they will finish baking in the oven, and overcooked shells can become mushy. Once cooked, drain the shells and rinse them under cold water to stop the cooking process. Lay them out on a lightly greased baking sheet so they do not stick together.
Step 2: Prepare the pumpkin and cheese filling
While the pasta is cooking, prepare the filling. In a large mixing bowl, combine the pumpkin puree, shredded gouda, ricotta cheese, and half of the grated Parmesan. Add salt and freshly ground black pepper to taste. Use a spatula or wooden spoon to fold the ingredients together until smooth and well combined. The mixture should be creamy but firm enough to hold its shape when stuffed into the shells. For a subtle depth of flavor, you can add a pinch of nutmeg or smoked paprika if desired.
Step 3: Make the brown butter sage Alfredo sauce
Next, make the sauce. In a medium saucepan, melt unsalted butter over medium heat. Allow it to cook until it turns golden brown and gives off a nutty aroma—this is your brown butter. Be careful not to burn it. Add fresh sage leaves to the butter, letting them crisp slightly while releasing their fragrance. Then, lower the heat and stir in the heavy cream, whisking continuously to combine. Add the remaining Parmesan cheese, and season with salt and pepper to taste. Simmer the sauce gently for a few minutes until it thickens slightly, maintaining a smooth consistency.
Step 4: Stuff the shells
Using a spoon, fill each cooked pasta shell with a generous amount of the pumpkin and cheese mixture. Arrange the stuffed shells neatly in a greased baking dish. Be sure to leave a little space between them so the sauce can flow around each shell during baking.
Step 5: Assemble the dish
Pour the brown butter sage Alfredo sauce evenly over the stuffed shells, ensuring each shell is coated generously. Sprinkle any leftover Parmesan cheese on top for a golden, cheesy finish. You can also add a few extra sage leaves for garnish if you like.
Step 6: Bake to perfection
Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes until the top is bubbly and lightly browned. The sauce should be thickened, and the shells should hold their shape beautifully.
Quick tips and customization options
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For extra flavor, add sautéed mushrooms, caramelized onions, or roasted red peppers to the filling.
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You can substitute part of the gouda with mozzarella for a milder, stretchier texture.
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To make it lighter, use half-and-half instead of heavy cream in the sauce.
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This dish is perfect for meal prep; simply assemble the shells in advance and refrigerate or freeze until ready to bake.
This recipe is popular with many people because it combines comfort food with a touch of gourmet flair. The creamy, cheesy filling pairs beautifully with the nutty, fragrant sauce, making it irresistible for both casual dinners and special occasions. Its versatility, affordability, and ability to please a wide audience make it a staple in my kitchen, and it’s sure to become a favorite in yours too.
PrintFall in Love with Pumpkin & Gouda Stuffed Shells in Brown Butter Sage Alfredo Sauce
This comforting dish combines the natural sweetness of pumpkin with creamy gouda and ricotta, all nestled inside jumbo pasta shells and topped with a rich brown butter sage Alfredo sauce. Perfect for family dinners, special occasions, or meal prep, it’s both indulgent and approachable.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
- 20–24 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup shredded gouda cheese
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 3 garlic cloves, minced
- 4 tablespoons unsalted butter
- 10–12 fresh sage leaves
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells in salted boiling water until al dente. Drain and rinse under cold water. Lay on a greased baking sheet.
- In a bowl, combine pumpkin puree, gouda, ricotta, and half of the Parmesan. Season with salt and pepper. Mix until smooth.
- Melt butter in a saucepan over medium heat until golden brown. Add sage leaves and crisp lightly.
- Reduce heat, stir in heavy cream and remaining Parmesan. Simmer until slightly thickened.
- Fill each pasta shell with the pumpkin-cheese mixture. Arrange in a greased baking dish.
- Pour the brown butter sage Alfredo sauce over the shells, coating evenly. Sprinkle extra Parmesan on top.
- Cover with foil and bake 20 minutes. Remove foil and bake 10–15 minutes more until bubbly and golden.
- Let rest 5 minutes before serving.
Notes
Add roasted garlic, caramelized onions, or roasted red peppers for extra flavor.
Can be prepared ahead and refrigerated or frozen.
Garnish with fresh sage leaves before serving for a visual and aromatic boost.
FAQs
Can I make these stuffed shells ahead of time?
Yes, you can prepare the shells and filling in advance. Assemble the stuffed shells in the baking dish, cover them tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time to ensure they are heated through.
Can I freeze this recipe?
Absolutely. Stuff the shells and place them in a freezer-safe baking dish. Cover tightly with foil and freeze for up to three months. Bake them from frozen at 375°F (190°C) for 35–45 minutes, covered, then uncover for the last 10–15 minutes to brown the top.
What can I use if I don’t have gouda?
You can substitute gouda with mozzarella, fontina, or provolone. These cheeses melt well and complement the pumpkin flavor without overpowering it.
Can I make this recipe dairy-free?
Yes, use plant-based cream and dairy-free cheese alternatives. Coconut cream or cashew cream works well in the sauce, and many vegan cheeses melt nicely for the filling.
How can I make it more flavorful?
Add roasted garlic, sautéed onions, or a pinch of smoked paprika to the filling. Fresh herbs like thyme or rosemary can also enhance the overall taste.
Is this recipe suitable for vegetarians?
Yes, it’s a vegetarian-friendly dish, especially if you skip any optional meat add-ins.