Pumpkin & Gouda Stuffed Shells Recipe – Fall Pasta with Brown Butter Sage Alfredo Sauce

Introduction to Pumpkin & Gouda Stuffed Shells

Pumpkin & Gouda Stuffed Shells are the ultimate fall comfort food — warm, creamy, and bursting with seasonal flavor. This dish brings together sweet, savory, and nutty notes in a way that feels both indulgent and elegant. It’s the kind of meal that wraps you in a blanket of flavor, perfect for chilly evenings.

Ideal for autumn gatherings, romantic date nights, or simply satisfying a craving for something cozy, this recipe is as versatile as it is delicious. The creamy pumpkin filling is balanced by the rich, melty gouda, all nestled in tender pasta shells and smothered in a luxurious brown butter sage Alfredo sauce.

Whether you’re hosting a dinner party or just want to treat yourself, this dish delivers comfort and sophistication in every bite. It’s a celebration of fall’s best flavors — and a guaranteed crowd-pleaser.

Why Pumpkin and Gouda Work So Well Together

Pumpkin and gouda are a match made in culinary heaven. Pumpkin brings a natural sweetness and velvety texture that’s both comforting and versatile. It acts as a creamy base that pairs beautifully with bold, savory ingredients.

Enter gouda — a cheese known for its nutty, buttery richness and excellent melting quality. When combined with pumpkin, it adds depth and complexity, turning a simple filling into something truly special. The result is a flavor profile that’s rustic yet refined, perfect for fall-inspired dishes.

You can tailor the flavor by choosing different types of gouda. Aged gouda offers a sharper, more intense taste, while smoked gouda adds a subtle, savory edge that complements the sweetness of the pumpkin.

Tip: Grate the gouda fresh for the smoothest melt and best flavor integration. This duo creates a filling that’s creamy, flavorful, and anything but ordinary.

The Magic of Brown Butter Sage Alfredo Sauce

The brown butter sage Alfredo sauce is what takes this dish from comforting to unforgettable. It starts with brown butter — regular butter gently cooked until the milk solids turn golden and release a rich, nutty aroma. This simple step adds incredible depth and a toasty complexity that pairs beautifully with the sweetness of pumpkin and the richness of gouda.

Fresh sage is the next star. As it sizzles in the brown butter, it releases its earthy, slightly peppery fragrance, infusing the sauce with unmistakable autumnal warmth. The leaves become crisp and aromatic, perfect for garnishing the final dish.

The Alfredo base brings it all together — creamy, garlicky, and indulgent. Made with heavy cream, garlic, and a touch of Parmesan, it’s the perfect canvas for the brown butter and sage to shine.

Pro Tip: Fry extra sage leaves until crisp and scatter them over the baked shells for a flavorful, elegant garnish. They add both texture and a burst of herbal aroma that elevates the entire dish.

Step-by-Step Cooking Guide

Step 1: Prepare the Pasta Shells Cook jumbo pasta shells in salted boiling water until just al dente. Drain and rinse under cool water to stop cooking. Set aside on a towel to prevent sticking.

Step 2: Make the Filling In a bowl, combine 1½ cups pumpkin puree (not pie filling), 1 cup shredded gouda, ½ cup ricotta, 1 egg, salt, pepper, and a pinch of nutmeg. Mix until smooth. Taste and adjust seasoning.

Step 3: Make the Brown Butter Sage Alfredo In a saucepan, melt 4 tbsp butter over medium heat. Stir until it foams and turns golden brown with a nutty aroma. Add 6–8 fresh sage leaves and cook until crisp. Remove leaves and set aside. Add 2 minced garlic cloves, then pour in 1 cup heavy cream. Simmer for 3–4 minutes, then stir in ¼ cup grated Parmesan. Season with salt and pepper.

Step 4: Assemble the Dish Preheat oven to 375°F (190°C). Spread a layer of Alfredo sauce in a baking dish. Stuff each shell with the pumpkin-gouda mixture and place in the dish. Pour remaining sauce over the top. Sprinkle with extra gouda or Parmesan.

Step 5: Bake and Garnish Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden. Let rest for 10 minutes before serving. Garnish with crispy sage leaves and toasted walnuts if desired.

Tip: Resting allows the filling to set and flavors to meld — don’t skip it!

Common Mistakes to Avoid

Overcooking the Pasta Shells Boil the shells just until al dente. Overcooked shells become fragile and tear easily during stuffing, making assembly messy and frustrating.

Using Watery Pumpkin Puree Excess moisture can dilute the flavor and make the filling runny. Use thick, canned pumpkin puree or strain fresh puree to remove excess liquid.

Not Browning the Butter Properly Brown butter is all about timing. Watch closely — it should turn golden with a nutty aroma. Burnt butter tastes bitter, while undercooked butter lacks depth.

Skipping the Resting Time Letting the dish rest after baking helps the filling firm up and makes serving easier. It also allows the flavors to settle and intensify.

Tip: Always taste the filling before stuffing the shells. Adjust salt, pepper, or nutmeg to ensure it’s flavorful and balanced. A well-seasoned filling is the heart of this dish.