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Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo

A comforting dish featuring tender jumbo pasta shells stuffed with a creamy pumpkin and gouda mixture, enveloped in brown butter sage Alfredo sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Filling
  • 12 pieces jumbo pasta shells
  • 1 cup pumpkin puree
  • 1 cup gouda cheese, shredded
  • 1 cup ricotta cheese
  • ½ cup parmesan cheese, grated
  • ¼ cup sage, chopped
  • ½ cup butter
  • 1 cup heavy cream
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg

Method
 

Preparation
  1. Cook the Jumbo Shells: Start by boiling water in a large pot. Add a pinch of salt and cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
  2. Prepare the Filling: In a mixing bowl, combine pumpkin puree, gouda cheese, ricotta cheese, parmesan cheese, salt, and black pepper. Mix until well combined.
  3. Stuff the Shells: Preheat your oven to 375°F (190°C). Take a spoonful of the filling and gently stuff each cooked jumbo shell. Place the filled shells on a greased baking dish.
  4. Make the Alfredo Sauce: In a saucepan, melt butter over medium heat. Add garlic and sage, cooking until fragrant (about 2 minutes). Whisk in heavy cream, nutmeg, and bring to a simmer. Cook for about 5 minutes until slightly thickened, stirring constantly.
  5. Combine: Pour the brown butter sage Alfredo sauce evenly over the stuffed shells in the baking dish.
  6. Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is bubbly and golden.
  7. Serve and Enjoy: Let it cool for a few minutes before serving. Enjoy the warmth and flavor that fills your kitchen!

Notes

Top Tips for Perfecting Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo: If you can’t find gouda cheese, feel free to swap it with a creamy cheese like mozzarella or fontina. Don’t rush the butter when making the sauce; browned butter brings a nutty flavor that elevates this dish. Avoid overcooking the shells; they should hold their shape and not become mushy when stuffed. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.