Description
These Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce are the ultimate fall comfort dish. Creamy pumpkin, rich smoked Gouda, and fragrant sage come together inside jumbo pasta shells, all topped with a luxurious brown butter Alfredo sauce. A cozy, elegant meal perfect for holidays or weeknight indulgence.
Ingredients
- 12 jumbo pasta shells
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1 cup smoked Gouda cheese (plus ½ cup for topping)
- 2 tbsp fresh sage, finely chopped
- 4 tbsp unsalted butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
- In a bowl, mix pumpkin puree, ricotta cheese, 1 cup smoked Gouda, chopped sage, salt, and pepper.
- Spoon the pumpkin-Gouda filling into each cooked shell and place them in a baking dish.
- In a saucepan, melt butter over medium heat until it turns golden brown and smells nutty.
- Stir in heavy cream, Parmesan cheese, salt, and pepper. Simmer 2–3 minutes until thickened.
- Pour the brown butter Alfredo sauce evenly over the stuffed shells.
- Sprinkle remaining ½ cup Gouda on top.
- Bake at 375°F (190°C) for 15–20 minutes, or until bubbly and golden.
- Serve warm and enjoy!
Notes
- For extra flavor, add a pinch of nutmeg to the filling.
- Use butternut squash puree instead of pumpkin for a sweeter taste.
- Can be assembled ahead and baked later.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American