Pumpkin and Gouda Stuffed Shells with Brown Butter Sage Alfredo
Creamy, cheesy, and deeply comforting, these Pumpkin and Gouda Stuffed Shells showcase sweet pumpkin puree, rich ricotta, smoked Gouda, and a luxurious Brown Butter Sage Alfredo Sauce. The perfect fall pasta bake for cozy dinners or holiday gatherings.
Equipment
- Large pot
- Small Skillet
- Medium saucepan
- Mixing bowl
- 9×13 Baking Dish
- Spatula or Spoon
Ingredients
- 0.5 lb jumbo pasta shells (12–18 shells)
- 1.25 cup whole milk ricotta cheese
- 0.5 cup pumpkin puree (100% pure)
- 0.33 cup shredded Gouda (pumpkin seed Gouda or smoked Gouda)
- 2 cloves garlic, minced
- 0.5 large yellow onion, diced
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil (for sautéing)
- 4 tbsp salted butter
- 6 leaves fresh sage, chopped (plus more for garnish)
- 1 tbsp all-purpose flour
- 2 cups heavy cream
- pinch of salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Cook the jumbo shells in salted water until slightly undercooked (2–3 minutes before al dente). Drain, rinse in cold water, and set aside.
- In a small skillet, sauté the diced onion and half of the chopped sage in olive oil until translucent.
- In a large bowl, mix ricotta, pumpkin puree, shredded Gouda, minced garlic, nutmeg, salt, and pepper. Add the cooled onion mixture and combine.
- In a saucepan, melt butter over medium-high until foamy and browned with nutty speckles. Add remaining chopped sage and cook 1–2 minutes until fragrant.
- Whisk flour into the brown butter, then slowly add half the heavy cream until slightly thickened. Add remaining cream, season, and simmer gently until silky.
- Spread half the Alfredo sauce into a greased 9×13 dish. Fill each shell with 2 tablespoons of the pumpkin mixture and arrange in the dish. Cover with remaining sauce and sprinkle Gouda.
- Bake 20–25 minutes until bubbly and golden. Garnish with fried sage and black pepper.
Notes
Cook the shells until barely al dente to avoid mushiness. Use smoked Gouda for the richest flavor, and always brown the butter well to deepen the nutty sage aroma. This dish can be assembled 24 hours ahead and baked just before serving.