Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce

Total Time: 55 minutes
Yield: Serves 6
Category: Main Dish
Method: Baking
Cuisine: American

Introduction

Few dishes capture the soul of fall comfort food quite like Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce. This recipe brings together everything we crave as the weather cools: creamy textures, warm flavors, and rich, satisfying ingredients that feel indulgent yet familiar. Jumbo pasta shells are generously filled with a silky pumpkin and cheese mixture, then baked in a luxurious brown butter Alfredo sauce infused with fresh sage. The result is a dish that feels elegant enough for a dinner party but cozy enough for a weeknight family meal.

Pumpkin is often associated with sweet recipes, but in savory dishes it truly shines. Its natural earthiness pairs beautifully with smoky gouda and creamy ricotta, creating a filling that’s rich without being heavy. Add to that a nutty brown butter sauce and aromatic sage, and you have a meal that tastes like autumn on a plate. This Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce recipe is perfect for fall gatherings, holiday tables, or anytime you want a comforting baked pasta dish with a seasonal twist.

What makes this dish especially appealing is its balance. The pumpkin adds subtle sweetness, the gouda brings depth and smokiness, and the Alfredo sauce ties everything together with its velvety richness. Each bite is layered with flavor, yet nothing overpowers the other elements. Whether you’re serving vegetarians, pasta lovers, or anyone who simply enjoys cozy food, this recipe is guaranteed to impress.

Why You’ll Love This Pumpkin & Gouda Stuffed Shells Recipe

This Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce isn’t just another baked pasta dish—it’s one you’ll come back to again and again.

First, it’s incredibly comforting. The creamy filling, tender pasta, and rich sauce create a warm, satisfying meal that feels like a hug in food form. Second, it’s seasonal without being gimmicky. Pumpkin is used thoughtfully, enhancing the dish rather than dominating it. Third, it’s versatile. You can serve it as a main course with a simple salad or as a standout side dish for holiday dinners.

Another reason to love this recipe is how approachable it is. Despite its restaurant-worthy flavor, the steps are straightforward and beginner-friendly. You don’t need special equipment or advanced cooking skills—just good ingredients and a little patience while the shells bake to golden, bubbly perfection.

Ingredients Breakdown & Tips

Understanding the role of each ingredient will help you get the best possible results from this Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce recipe.

Jumbo Pasta Shells

Jumbo shells are ideal because they hold a generous amount of filling and bake beautifully without becoming mushy. Be sure to cook them just until al dente; overcooked shells can tear when stuffed.

Pumpkin Puree

Use pure pumpkin puree, not pumpkin pie filling. The puree provides creaminess and subtle sweetness without added spices or sugar. If possible, choose a high-quality canned puree or homemade pumpkin puree for the best flavor.

Smoked Gouda Cheese

Smoked gouda is what gives this dish its signature depth. Its mild smokiness complements the pumpkin and contrasts nicely with the richness of the Alfredo sauce. If you prefer a milder profile, regular gouda or fontina can be substituted.

Ricotta Cheese

Ricotta adds lightness and creaminess to the filling. It balances the stronger flavors and ensures the stuffing stays soft and smooth after baking.

Butter

Unsalted butter is essential for browning. As it cooks, the milk solids toast and create a nutty aroma that forms the backbone of the sauce.

Fresh Sage

Sage is a classic pairing with both pumpkin and brown butter. Its earthy, slightly peppery flavor infuses the sauce and elevates the entire dish.

Heavy Cream & Parmesan

These two ingredients transform browned butter into a silky Alfredo sauce. Parmesan adds saltiness and umami, rounding out the flavors beautifully.

Step-by-Step Instructions (Expanded)

1. Prepare the Pasta

Bring a large pot of salted water to a boil and cook the jumbo shells according to package instructions until just al dente. Drain carefully and lay them out on a baking sheet to cool slightly. This prevents sticking and makes them easier to fill.

2. Make the Pumpkin & Gouda Filling

In a large mixing bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and black pepper. Mix until smooth and well blended. The filling should be thick but creamy enough to spoon easily.

3. Stuff the Shells

Using a spoon, fill each shell with about two tablespoons of the pumpkin and cheese mixture. Arrange the filled shells snugly in a lightly greased baking dish.

4. Brown the Butter

In a saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it turns golden brown and releases a nutty aroma. This step is crucial—don’t rush it, but watch carefully to avoid burning.

5. Create the Alfredo Sauce

Lower the heat slightly and whisk in the heavy cream. Add the sage leaves and let the sauce simmer gently for a few minutes until slightly thickened. Remove the sage leaves before assembling.

6. Assemble & Bake

Pour half of the sauce over the stuffed shells and sprinkle with grated Parmesan. Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake for another 10 minutes until bubbly and lightly golden.

7. Rest & Serve

Allow the dish to rest for a few minutes before serving. This helps the sauce thicken slightly and makes serving easier.

Variations & Customizations

One of the best things about Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is how adaptable it is.

• Add Protein: Stir cooked chicken or crumbled sausage into the filling for a heartier meal.

• Make It Vegetarian-Plus: Add sautéed mushrooms or spinach to the pumpkin mixture for extra texture and flavor.

• Cheese Swaps: Try fontina, mozzarella, or even a touch of blue cheese for a bolder profile.

• Lighter Version: Use half-and-half instead of heavy cream and reduce the butter slightly.

Serving Suggestions

This dish pairs beautifully with lighter sides that balance its richness. A crisp green salad with a tangy vinaigrette is an excellent choice. Garlic bread or a rustic loaf of crusty bread is perfect for soaking up the extra sauce. For a festive fall meal, serve it alongside roasted vegetables like Brussels sprouts or carrots.

Storage & Reheating

Leftovers of Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce store well. Keep them in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave, adding a splash of cream if the sauce has thickened too much.

This dish can also be assembled ahead of time and refrigerated unbaked. Simply bake when ready to serve, adding a few extra minutes to the cooking time.

Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce

Print Recipe

Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is a cozy, comforting dish that highlights the best flavors of fall. Creamy pumpkin puree is blended with smoky gouda and ricotta, then tucked into tender jumbo pasta shells. A rich brown butter Alfredo sauce infused with fresh sage brings everything together for a warm, satisfying meal that feels special without being complicated. This recipe is perfect for family dinners, autumn gatherings, or anytime you’re craving something creamy and seasonal.

• Author: salah

Ingredients

Scale 1x2x3x

• 12 jumbo pasta shells

• 1 cup pure pumpkin puree

• 1 cup smoked gouda cheese, shredded

• ½ cup ricotta cheese

• ½ cup heavy cream

• ¼ cup grated Parmesan cheese

• 4 fresh sage leaves

• 4 tablespoons unsalted butter

• 1 teaspoon garlic powder

• Salt and black pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.

2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

3. In a mixing bowl, combine the pumpkin puree, shredded gouda, ricotta cheese, garlic powder, salt, and pepper. Mix until smooth and well combined.

4. Fill each cooked shell with about 2 tablespoons of the pumpkin and cheese mixture. Arrange the filled shells in the prepared baking dish.

5. In a saucepan over medium heat, melt the butter. Continue cooking until it turns golden brown and smells nutty.

6. Whisk in the heavy cream and add the sage leaves. Simmer gently for a few minutes until slightly thickened. Remove the sage leaves.

7. Pour half of the sauce over the stuffed shells and sprinkle with Parmesan cheese.

8. Cover the dish with foil and bake for 25 minutes.

9. Uncover and bake for an additional 10 minutes, until bubbly and lightly golden on top.

10. Let rest for a few minutes before serving.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugar and spices.

• Smoked gouda adds depth, but regular gouda or fontina works well if you prefer a milder flavor.

• Don’t overcook the shells—they should be firm enough to hold the filling without tearing.

• For extra flavor, finish with freshly cracked black pepper or a sprinkle of chopped sage before serving.

• This dish can be assembled ahead of time and baked just before serving.

Nutrition (Per Serving)

• Serving Size: 2 stuffed shells (approx. 200 g)

• Calories: 500 kcal

• Sugar: 5 g

• Sodium: 600 mg

• Fat: 29 g

• Saturated Fat: 15 g

• Unsaturated Fat: 11 g

• Trans Fat: 0 g

• Carbohydrates: 45 g

Final Thoughts

Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is the kind of recipe that becomes a seasonal tradition. It captures the warmth and comfort of fall while still feeling special enough for guests. The combination of creamy pumpkin, smoky gouda, nutty brown butter, and fragrant sage creates a dish that’s rich, balanced, and deeply satisfying.

What truly sets this recipe apart is its versatility. It works just as well for a quiet family dinner as it does for a holiday table. You can make it ahead, customize it to your taste, and rely on it to deliver consistent, crowd-pleasing results every time. It’s comforting without being boring, indulgent without being overwhelming, and familiar yet elevated.