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

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

Ingredients

Scale

  • 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.

Find it online: https://biteseason.com/pumpkin-gouda-stuffed-shells-with-brown-butter-sage-alfredo-sauce/