Fall 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
Scale
- 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.