Fall in Love with Pumpkin & Gouda Stuffed Shells in Brown Butter Sage Alfredo Sauce – Easy Fall Comfort Food Recipe
Pumpkin & Gouda stuffed shells in brown butter sage Alfredo sauce are the ultimate autumn indulgence! Tender pasta shells filled with creamy pumpkin and Gouda cheese are baked in a rich, nutty Alfredo sauce with fresh sage. This cozy, flavorful dish is perfect for fall dinners, holiday gatherings, or when you want to impress with a seasonal comfort food recipe.
Equipment
- Large pot (for pasta)
- Skillet (for sauce)
- Mixing bowls
- Baking dish
- Spoon or piping bag (for stuffing shells)
Ingredients
- 20–24 large pasta shells
- 2 cups pumpkin puree (thick, not watery)
- 1 cup shredded Gouda cheese
- 1 cup ricotta cheese
- 1 egg
- ½ tsp nutmeg
- Salt & pepper to taste
- ½ cup unsalted butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh sage leaves (6–8)
- Optional: pancetta, mushrooms, or prosciutto for variations
Instructions
- Cook Pasta Shells: Boil shells until al dente. Drain and cool slightly.
- Prepare Filling: Mix pumpkin puree, Gouda, ricotta, egg, nutmeg, salt, and pepper until creamy.
- Stuff Shells: Fill each shell generously with pumpkin mixture. Arrange in greased baking dish.
- Make Alfredo Sauce: In skillet, melt butter until golden brown. Add sage leaves, cream, and Parmesan. Simmer until thickened.
- Assemble & Bake: Pour sauce over shells. Cover with foil and bake at 375°F (190°C) for 25–30 minutes until bubbly.
- Rest & Serve: Let sit for 10 minutes before serving. Garnish with fresh sage or Parmesan.
Notes
- Swap Gouda for Fontina or Gruyère for flavor variations.
- Add pancetta or mushrooms for smoky or earthy depth.
- Use gluten-free shells for dietary needs.
- Mini shells make perfect appetizers.
- Always taste filling before stuffing—it should be balanced and flavorful.
- Reheat gently with extra Alfredo sauce to restore creaminess.