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

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★★★★★

4.8 from 76 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/pumpkin-and-gouda-stuffed-shells-with-brown-butter-and-sage-alfredo-recipe/