Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A round white baking dish of golden Stuffed Shells shows Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce, with Jumbo Pasta Shells nestled in creamy Alfredo Sauce and sage leaves for cozy Fall Comfort Food and Pumpkin Pasta vibes.

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

  • Author: Sarah
  • Total Time: 60 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian

Description

There’s something incredibly comforting about a warm, bubbly pasta bake, and these Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce are the epitome of fall comfort food. The sweetness of the pumpkin pairs beautifully with the smoky gouda, all enveloped in a rich and nutty brown butter sauce.

Ingredients

Scale
  • 20–22 jumbo pasta shells
  • 1 3/4 cups pumpkin purée (not pumpkin pie filling)
  • 1 cup shredded young gouda
  • 1/2 cup whole-milk ricotta
  • 1/4 cup grated Parmesan
  • 1 large egg
  • 1 garlic clove, grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 2 tablespoons chopped fresh sage (or 1 teaspoon dried)
  • Optional: 1/2 cup shredded mozzarella for topping
  • 4 tablespoons unsalted butter
  • 6–8 fresh sage leaves
  • 2 garlic cloves, minced
  • 1 1/4 cups heavy cream (or half-and-half)
  • 1/2 cup finely grated Parmesan
  • 1/4 teaspoon kosher salt, plus more to taste
  • Black pepper to taste
  • Squeeze of lemon, to finish

Instructions

  1. Preheat oven to 375°F (190°C) and lightly oil a 9×13-inch baking dish.
  2. Boil jumbo shells in salted water until slightly undercooked, drain, and set aside to cool.
  3. Mix pumpkin purée, gouda, ricotta, Parmesan, egg, grated garlic, salt, pepper, nutmeg, and chopped sage to make filling.
  4. Melt butter in saucepan over medium heat until golden with nutty brown bits.
  5. Add sage leaves, fry until crisp, then stir in minced garlic briefly.
  6. Pour in cream, simmer 2-3 minutes, then whisk in Parmesan, salt, pepper, and a squeeze of lemon.
  7. Spread half of the sauce into the bottom of baking dish.
  8. Fill each shell with about 2 tablespoons of filling and arrange in dish.
  9. Spoon remaining sauce over shells and sprinkle mozzarella if using.
  10. Cover with foil and bake 15 minutes, then uncover and bake another 10-12 minutes until golden and bubbly.
  11. Let rest 5 minutes before serving and garnish with extra sage if desired.

Notes

Use 100% pure pumpkin purée (not pie filling). Cook pasta shells al dente so they hold together. Watch brown butter closely to avoid burning.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 5g
  • Sodium: 620mg
  • Fat: 29g
  • Saturated Fat: 16g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 17g
  • Cholesterol: 95mg

Keywords: pumpkin stuffed shells, gouda pasta, fall comfort food, brown butter alfredo

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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