Pumpkin & Gouda Stuffed Shells Recipe – Fall Pasta with Brown Butter Sage Alfredo Sauce
These Pumpkin & Gouda Stuffed Shells in Brown Butter Sage Alfredo Sauce are the ultimate fall comfort dish—rich, savory, and bursting with seasonal flavor. Jumbo pasta shells are filled with a velvety blend of pumpkin purée, creamy gouda, ricotta, and warm spices, then smothered in a luxurious brown butter Alfredo sauce infused with crispy sage. Baked until bubbly and golden, this dish is perfect for autumn gatherings, cozy dinners, or holiday entertaining. It’s a gourmet twist on stuffed shells that celebrates everything we love about fall.
Equipment
- Large pot for boiling pasta
- Skillet or saucepan
- Mixing bowls
- Baking dish (9x13 inch)
- Blender or whisk
- Spatula and spoon
Ingredients
For the Filling:
- 1½ cups pumpkin puree (not pie filling)
- 1 cup shredded gouda (aged or smoked)
- ½ cup ricotta or cream cheese (optional for creaminess)
- 1 egg
- Salt, pepper, pinch of nutmeg
For the Sauce:
- 4 tbsp unsalted butter
- 6–8 fresh sage leaves
- 2 garlic cloves, minced
- 1 cup heavy cream
- ¼ cup grated Parmesan
- Salt and pepper to taste
Instructions
- Cook Pasta Shells Boil shells in salted water until just al dente. Drain and cool.
- Make Filling Mix pumpkin, gouda, ricotta (if using), egg, nutmeg, salt, and pepper. Taste and adjust seasoning.
- Make Sauce Brown butter in a skillet until golden and nutty. Add sage leaves and crisp. Remove leaves. Add garlic, then cream. Simmer 3–4 minutes. Stir in Parmesan, salt, and pepper.
- Assemble Preheat oven to 375°F (190°C). Spread some sauce in baking dish. Stuff shells with filling and arrange. Pour remaining sauce over shells. Top with cheese.
- Bake Cover with foil and bake 20 minutes. Uncover and bake 10 more until bubbly. Let rest 10 minutes.
- Serve Garnish with crispy sage, toasted nuts, or extra cheese. Serve warm.
Notes
- Use thick pumpkin puree to avoid watery filling.
- Brown butter should be golden, not dark — watch closely.
- Freeze unbaked shells and sauce separately for future meals.
- Reheat leftovers in oven for best texture.
- Serve with salad, garlic bread, and a glass of Chardonnay or cider.