Description
Fall comfort food at its finest, these Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce bring together the creamy sweetness of pumpkin, nutty gouda cheese, and a rich Alfredo made with fragrant brown butter and crispy sage. This is the perfect cozy dinner idea or an easy recipe to impress during the holidays. Ideal for a meatless main dish, quick weeknight dinner, or hearty vegetarian option. Loaded with flavor, cheesy goodness, and seasonal flair, it’s one of the best dinner ideas you’ll try this year.
Ingredients
20 jumbo pasta shells
1 1/2 cups pumpkin puree
1 1/4 cups shredded aged gouda cheese
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 teaspoon chopped fresh sage
1/2 cup unsalted butter
6–8 fresh sage leaves
2 cloves garlic minced
2 tablespoons all-purpose flour
2 cups whole milk warm
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). Cook pasta shells in salted water until al dente, about 9–10 minutes. Drain and rinse with cold water. Set aside.
2. In a bowl, mix pumpkin puree, gouda, ricotta, Parmesan, egg, salt, pepper, nutmeg, and chopped sage until smooth and well blended.
3. In a saucepan, melt butter over medium heat. Add sage leaves and stir until butter browns and smells nutty, about 3–4 minutes. Remove sage and set aside.
4. Add minced garlic to butter, cook for 30 seconds. Whisk in flour and cook 1–2 minutes.
5. Gradually add warm milk while whisking to avoid lumps. Add cream and Parmesan. Stir until smooth. Season with salt and pepper. Simmer and remove from heat.
6. Spread a layer of Alfredo sauce in a 9×13-inch baking dish.
7. Fill each pasta shell with pumpkin filling and place in dish. Top with remaining sauce, extra gouda, and reserved sage leaves.
8. Cover with foil and bake 20 minutes. Remove foil and bake 10–15 minutes more until bubbly and golden. Broil 2–3 minutes if desired.
9. Let rest 5–10 minutes before serving.
Notes
Use a thick pumpkin puree to avoid watery filling; blot with a paper towel if needed.
Don’t skip the layer of Alfredo sauce at the base — it prevents sticking and keeps shells moist.
For extra depth, try mixing in sautéed mushrooms or spinach into the pumpkin filling.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 5g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 95mg
Keywords: easy dinner, fall recipe, stuffed shells, pumpkin pasta, vegetarian dinner, comfort food