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

Introduction

Stuffed shells are a comforting and easy pasta dish perfect for fall or any cozy meal. These pumpkin and gouda stuffed shells are wrapped in a silky brown butter and sage alfredo sauce, creating a rich, savory flavor that’s both unique and satisfying.

Ingredients

• 1/2 pound jumbo pasta shells
• 1 1/4 cup ricotta cheese
• 1/2 can pumpkin puree
• 2/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (divided)
• 2 cloves garlic, minced
• 1 tsp nutmeg
• 1 tsp salt
• 1 tsp pepper
• 1/2 large yellow onion, diced
• 1 tbsp olive oil
• 6 large fresh sage leaves (plus more for frying and garnish)
• 4 tbsp salted butter
• 1 tbsp flour
• 2 cups heavy cream
• Pinch of salt and pepper

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Cook the jumbo pasta shells al dente according to the package directions. Drain and let cool slightly.
2. Step 2: While the pasta cooks, heat olive oil in a pan over medium heat. Sauté the diced yellow onion with half of the chopped sage leaves until the onion is translucent and fragrant.
3. Step 3: In a mixing bowl, combine ricotta, pumpkin puree, 1/3 cup shredded gouda, minced garlic, nutmeg, salt, and pepper. Add the cooked onions and sage mixture once ready, stirring to combine well.
4. Step 4: To prepare the brown butter sage alfredo sauce, melt the butter over medium-high heat until it starts to brown. Lower the heat to low and add the remaining chopped sage. Stir for a few minutes until fragrant.
5. Step 5: Whisk in the flour to the butter and sage mixture. Slowly pour in half of the heavy cream, whisking continuously until the sauce thickens. Add the remaining cream and season with salt and pepper. Continue to whisk until the sauce thickens again.
6. Step 6: Spread half of the alfredo sauce in the bottom of a baking dish.
7. Step 7: Stuff each cooked shell with about 2 tablespoons of the pumpkin and gouda filling, then arrange the shells in the baking dish over the sauce.
8. Step 8: Pour the remaining alfredo sauce evenly over the stuffed shells. Sprinkle the remaining shredded gouda on top.
9. Step 9: Bake for 20 to 25 minutes until the cheese is bubbly and golden.
10. Step 10: Fry additional sage leaves in butter until crisp, then use to garnish the baked shells along with a sprinkle of freshly ground black pepper before serving.

Tips & Variations

• Use a good quality gouda with pumpkin seeds for added texture and flavor, or substitute with smoked gouda for a deeper taste.
• Make ahead by assembling the dish up to step 8, cover with foil, and refrigerate overnight. Bake just before serving.
• For a lighter version, substitute half the heavy cream with whole milk, but the sauce will be less rich.
• Add a handful of spinach or kale to the filling for extra greens and nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15 minutes. You can also reheat individual portions in the microwave, but oven reheating preserves the sauce’s texture best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin or fresh pumpkin for this recipe?

Canned pumpkin puree is recommended for the smooth texture and convenience, but you can use cooked and pureed fresh pumpkin as a substitute. Just ensure it’s well blended.

Can I make this recipe dairy-free or vegan?

This recipe relies heavily on dairy for its creamy texture and flavor. To make it dairy-free or vegan, substitute ricotta with a plant-based cheese alternative, use a dairy-free butter and cream substitute, and choose a vegan gouda or omit the cheese. Keep in mind the flavor and texture will differ.

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

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Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is a comforting, savory pasta dish perfect for fall. Jumbo pasta shells are filled with a creamy mixture of ricotta, pumpkin puree, gouda cheese, garlic, sautéed onions, and spices, then baked in a rich brown butter and fresh sage alfredo sauce. This easy make-ahead meal combines seasonal flavors and creamy textures for a delicious, meat-free main course ideal for holiday dinners or cozy weeknights.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Mains
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta & Filling

• 1/2 pound jumbo pasta shells
• 1 1/4 cups ricotta cheese
• 1/2 can pumpkin puree (about 7 ounces)
• 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
• 2 cloves garlic, minced
• 1 tsp ground nutmeg
• 1 tsp salt
• 1 tsp black pepper
• 1/2 large yellow onion, diced
• 1 tbsp olive oil
• 6 large fresh sage leaves, chopped (plus more for frying and garnish)

Brown Butter & Sage Alfredo Sauce

• 4 tbsp salted butter
• 1 tbsp all-purpose flour
• 2 cups heavy cream
• Pinch of salt and black pepper
• 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (for topping)

Instructions

1. Preheat Oven: Set your oven to 400°F to prepare for baking the stuffed shells later.
2. Cook Pasta Shells: Boil the jumbo pasta shells according to package instructions until al dente. Drain and allow to cool slightly to handle.
3. Sauté Onions and Sage: In a pan, heat olive oil over medium heat. Add diced yellow onions and half of the chopped sage leaves. Cook until onions become translucent and fragrant, about 5–7 minutes.
4. Prepare Filling: In a large bowl, combine ricotta cheese, pumpkin puree, 1/3 cup shredded gouda, minced garlic, ground nutmeg, salt, and pepper. Fold in the sautéed onions and sage mixture once cooled.
5. Make Brown Butter & Sage Alfredo Sauce: In a saucepan, melt the butter over medium-high heat until it begins to foam and brown lightly. Reduce heat to low and add the remaining chopped sage leaves, cooking until fragrant (about 2 minutes). Whisk in flour to form a roux, then slowly pour in half of the heavy cream, whisking continuously until thickened. Add the remaining cream and season with salt and pepper, whisking until the sauce thickens again.
6. Assemble in Baking Dish: Spread half of the alfredo sauce evenly on the bottom of a baking dish. Stuff each cooked shell with about 2 tablespoons of the pumpkin and gouda filling and arrange them upright in the dish.
7. Top and Bake: Pour the remaining alfredo sauce over the stuffed shells, then sprinkle the remaining 1/3 cup shredded gouda on top. Bake in the preheated oven for 20–25 minutes until the cheese is bubbly and golden.
8. Garnish and Serve: Fry additional whole sage leaves in butter until crisp. Sprinkle with freshly cracked black pepper and top the baked shells with the fried sage leaves before serving.

Notes

• For best flavor, use fresh sage leaves and shred the gouda yourself for optimal melting.
• You can prepare the filling and sauce in advance and assemble just before baking for easier meal prep.
• Ensure not to overcook the pasta shells in boiling water as they will continue cooking in the oven.
• If you prefer a lighter sauce, substitute half-and-half for heavy cream but the sauce will be less rich.
• To make this dish vegan, substitute ricotta and gouda with vegan cheese alternatives and use a plant-based cream.

Keywords: pumpkin stuffed shells, gouda cheese recipe, fall pasta dish, brown butter sage sauce, meat-free mains, holiday pasta, pumpkin ricotta pasta, baked stuffed shells