Print

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

Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
Print Recipe

Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce is a creamy, savory fall-inspired dish combining the sweetness of pumpkin with smoky Gouda cheese inside tender jumbo shells, topped with a nutty brown butter and sage Alfredo sauce. This comforting, vegetarian-friendly meal is perfect for cozy dinners or special gatherings.

Ingredients

Scale

For the Stuffed Shells

  • Jumbo pasta shells, about 20 shells
  • 1 cup pureed pumpkin
  • 1 cup smoked Gouda cheese, grated
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • Salt, to taste
  • Freshly cracked black pepper, to taste

For the Brown Butter & Sage Alfredo Sauce

  • 6 tablespoons unsalted butter
  • 8–10 fresh sage leaves
  • 1 cup heavy cream
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Additional Parmesan cheese for topping, about 1/4 cup

Instructions

  1. Prepare the Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until just al dente, typically 8 to 10 minutes. Drain carefully and arrange them on a baking sheet lined with parchment paper so they don’t stick while you prepare the filling.
  2. Make the Filling: In a large mixing bowl, combine the pureed pumpkin, smoked Gouda (grated), ricotta, Parmesan, minced garlic, salt, and freshly cracked pepper. Mix gently until all ingredients are evenly incorporated, ensuring a creamy and flavorful stuffing.
  3. Stuff the Shells: Using a spoon, fill each cooked pasta shell generously with the pumpkin and cheese mixture. Place them seam side up in a greased baking dish, arranging them close but not overlapping.
  4. Prepare the Brown Butter & Sage Alfredo Sauce: In a saucepan over medium heat, melt unsalted butter until it turns golden brown and emits a nutty aroma, careful not to burn. Add fresh sage leaves and cook for another minute. Slowly stir in the heavy cream and simmer until slightly thickened. Season with salt and pepper to taste.
  5. Assemble and Bake: Pour the warm Alfredo sauce evenly over the stuffed shells, ensuring each one gets coated. Sprinkle additional Parmesan cheese on top for a golden crust. Bake in a preheated oven at 350°F (175°C) for about 20 minutes until bubbling and lightly browned on top.

Notes

  • Don’t overcook the pasta: Al dente shells hold their shape better when stuffed and baked.
  • Brown the butter carefully: Watch it closely to avoid burning; burnt butter will add bitterness.
  • Use fresh sage: It makes a huge difference in flavor compared to dried sage.
  • Grate cheese freshly: Freshly grated Gouda and Parmesan melt smoother and bring better texture.
  • Let it rest: Allow the baked dish to rest for 5-10 minutes before serving to let flavors meld and sauce thicken slightly.

Nutrition

Keywords: pumpkin stuffed shells, gouda pasta, brown butter sage alfredo, fall recipes, vegetarian pasta, creamy stuffed shells, autumn dinner

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