Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce

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Golden, cheesy, and undeniably comforting, Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce is a fall-inspired twist on classic baked pasta. This dish combines the earthy sweetness of pumpkin with the creamy depth of gouda cheese, all wrapped in tender pasta shells and blanketed with a luxurious sage-infused brown butter Alfredo. It’s the kind of meal that feels like a warm hug — cozy, indulgent, and incredibly satisfying.

Perfect for cozy weeknights or a show-stopping vegetarian main for gatherings, this recipe celebrates the bold flavors of the season. The nutty richness of gouda perfectly complements the silky pumpkin filling, while fresh sage and brown butter elevate the Alfredo to new heights. Every bite is creamy, savory, and just a little bit unexpected — in the best way.

Why You’ll Love This Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce

This dish is a full sensory experience. The aroma of browning butter and sage fills the kitchen, signaling that something special is underway. The taste is rich without being overwhelming, with a perfect balance of sweet pumpkin, sharp cheese, and fragrant herbs. It’s also a flexible recipe: serve it as a meatless main, pair it with a fresh salad, or even portion it for meal prep.

It’s comfort food made elegant, ideal for both casual dinners and holiday tables. Plus, it’s easier to prepare than it looks, making it a favorite for home cooks who want to impress without stress.

Preparation Phase & Tools to Use

Before you begin, gather the following essential tools:

• Large pot: For boiling the pasta shells until al dente.
• Medium saucepan or skillet: For preparing the brown butter sage Alfredo sauce.
• Mixing bowls: To combine the pumpkin and gouda filling.
• Baking dish (9×13-inch): For assembling and baking the stuffed shells.
• Whisk: To keep the sauce smooth and prevent any clumps.
• Spoon or piping bag: For filling the pasta shells neatly and efficiently.

Each of these tools plays an important role. The pot ensures the shells cook evenly; the skillet brings the butter to nutty, golden perfection; and a proper baking dish provides even heat distribution for that irresistible golden crust.

Preparation Tips

Use quality ingredients for the best flavor — a good aged gouda will add more depth. Make sure the pumpkin puree is thick and not watery, or the filling will be too runny. When browning butter, keep a close eye to avoid burning; you want a golden color and nutty aroma. Let the shells cool slightly after boiling so they’re easier to handle without tearing. And finally, spoon some Alfredo sauce in the bottom of the baking dish before adding the shells to prevent sticking and ensure every bite is saucy and flavorful.

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Ingredients for this Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce

For the Stuffed Shells:

• 20 jumbo pasta shells
• 1 1/2 cups pumpkin puree (not pumpkin pie filling)
• 1 1/4 cups shredded aged gouda cheese (plus extra for topping)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (freshly grated if possible)
• 1 tsp chopped fresh sage (or 1/2 tsp dried)

For the Brown Butter Sage Alfredo Sauce:

• 1/2 cup unsalted butter
• 6–8 fresh sage leaves (plus extra for garnish)
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups whole milk (warm)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Step 1: Boil the Pasta Shells

Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until just al dente according to package directions (usually 9–10 minutes). Drain and rinse under cold water to stop the cooking. Set aside on a parchment-lined tray to avoid sticking.

Step 2: Prepare the Pumpkin Gouda Filling

In a mixing bowl, combine the pumpkin puree, shredded gouda, ricotta cheese, Parmesan, egg, salt, pepper, nutmeg, and chopped sage. Stir until smooth and fully incorporated. Taste and adjust seasoning as needed. Set aside.

Step 3: Make the Brown Butter Sage Alfredo Sauce

In a medium saucepan over medium heat, melt the butter. Add sage leaves and stir frequently until butter turns golden brown and smells nutty (about 3–4 minutes). Remove sage leaves with a slotted spoon and set aside for garnish. Add minced garlic to the butter and cook for 30 seconds.

Whisk in flour and cook for another 1–2 minutes. Gradually add warm milk, whisking constantly until the sauce is smooth and thickened. Stir in heavy cream, Parmesan cheese, salt, and pepper. Simmer for another 3 minutes, then remove from heat.

Step 4: Assemble the Dish

Preheat your oven to 375°F (190°C). Spread a generous layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Fill each pasta shell with a heaping spoonful of the pumpkin gouda mixture and place them in the dish.

Pour the remaining Alfredo sauce over the stuffed shells, then sprinkle with extra shredded gouda and reserved crispy sage leaves.

Step 5: Bake

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is bubbling and golden brown. For extra browning, broil for 2–3 minutes at the end (watch closely!).

Step 6: Serve

Let the shells rest for 5–10 minutes before serving to allow the flavors to settle. Garnish with additional sage or a sprinkle of Parmesan, and enjoy this rich, creamy, fall-flavored masterpiece.

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Notes

This recipe is all about balance: the sweet creaminess of pumpkin, the nutty sharpness of gouda, and the richness of the Alfredo sauce. If you prefer a more savory profile, increase the Parmesan or add a touch of garlic powder to the filling. You can also add finely chopped spinach or sautéed mushrooms to the pumpkin mixture for extra nutrition and depth. For a lighter version, use half-and-half instead of heavy cream in the Alfredo sauce.

Watch Out for These Mistakes While Cooking

• Overcooking the shells: Jumbo shells should be al dente. Overcooking them can make them tear during filling.
• Burning the butter: Brown butter turns from golden to burnt quickly. Watch it closely and remove it from heat once it’s fragrant and golden.
• Too runny filling: If your pumpkin puree is watery, strain or pat it dry slightly with paper towels before mixing.
• Skipping the sauce base: Always spread a layer of sauce on the baking dish before placing the shells. This prevents sticking and ensures even moisture.
• Undermixing the filling: A fully blended filling ensures an even distribution of flavor in every bite.

Storage Instructions

Leftover Pumpkin Gouda Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. If freezing, assemble the dish but do not bake. Wrap tightly and freeze for up to 2 months. When ready to use, bake from frozen at 375°F (190°C) for 45–50 minutes, covered, then uncovered for an additional 10 minutes.

Estimated Nutrition

(Per serving, based on 6 servings)

• Calories: 510
• Fat: 28g
• Saturated Fat: 16g
• Carbohydrates: 42g
• Fiber: 3g
• Sugar: 5g
• Protein: 21g
• Cholesterol: 95mg
• Sodium: 640mg

Frequently Asked Questions

How do I make this dish ahead of time?

You can fully assemble the shells and sauce in the baking dish, cover tightly, and refrigerate up to 24 hours in advance. Bake when ready to serve.

Can I use canned pumpkin?

Yes, canned pumpkin puree works great. Just make sure it’s 100% pumpkin and not pumpkin pie filling.

What can I use instead of gouda?

Smoked gouda adds great flavor, but you can substitute with fontina, mozzarella, or even white cheddar.

Is there a gluten-free version?

Yes, use gluten-free pasta shells and substitute the all-purpose flour in the sauce with a gluten-free alternative like rice flour or a gluten-free flour blend.

Can I add protein to this dish?

Absolutely. Shredded chicken, cooked sausage, or even ground turkey can be added to the filling or layered in between.

What wine pairs well with this dish?

A crisp white wine like Chardonnay or a light Pinot Noir pairs nicely with the creamy, cheesy, and herbal notes.

How do I know when the brown butter is ready?

Look for a golden color and nutty aroma. The milk solids in the butter should turn brown but not black.

Can I reheat leftovers in the microwave?

Yes, microwave individual portions in 30-second intervals, covering with a damp paper towel to retain moisture.

Conclusion

Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce is a standout recipe that combines seasonal flavors with comforting textures. It’s impressive yet approachable, ideal for both everyday meals and festive dinners. Once you try this, it just might become your go-to fall favorite — creamy, cheesy, and irresistibly good.

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