Jump to Recipe Print RecipeAs autumn sweeps in with its vibrant colors and cozy vibes, the allure of a warm, hearty dish calls to me. Cue the Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce—a recipe that merges comfort food and seasonal flavors effortlessly. Picture creamy ricotta and sweet pumpkin stuffed in tender pasta shells, all smothered in a luscious, nutty sage alfredo that feels like a warm hug on a chilly evening. This easy-to-make dish is perfect for impressing guests during holiday gatherings or simply indulging during a quiet night in. Plus, it’s a delightful way to enjoy a meat-free meal without sacrificing flavor or satisfaction. Are you ready to elevate your fall cooking with this cozy classic? Why Are These Stuffed Shells Irresistible? Comforting Layers: The Pumpkin & Gouda Stuffed Shells offer a warm, inviting dish packed with creamy goodness that defines comfort food. Decadent Sauce: The brown butter and sage alfredo provides a rich, nutty depth that elevates each bite. Seasonal Twist: These shells embody autumn with pumpkin’s natural sweetness, making them perfect for cozy meals or holiday feasts. Effortless Preparation: With simple steps, you can create an impressive dish that feels gourmet yet is accessible for home cooks. Crowd Pleaser: Whether serving at a dinner party or a casual family night, this recipe delights everyone, proving meat-free meals can be just as satisfying. Try pairing with a delightful side salad for a complete meal or enjoy leftovers heated up for an easy weeknight dinner! Pumpkin & Gouda Stuffed Shells Ingredients • To make the most flavorful Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce, gather the following ingredients: For the Shells Jumbo Pasta Shells – These hearty shells hold the luscious filling beautifully. Ricotta Cheese – Adds a creamy texture that blends well with the pumpkin. Pumpkin Puree – Provides natural sweetness and that lovely autumn flavor. Gouda Cheese – Offers a rich, savory depth that compliments the filling perfectly. Garlic – Enhances the flavor profile of the filling; adjust to your taste! Yellow Onion – Brings sweetness; sautéing it will elevate your dish. Fresh Sage Leaves – Imparts an aromatic, herbal note to the alfredo; don’t substitute! Nutmeg – Adds warmth; freshly grated nutmeg elevates the dish even more. Salt & Pepper – Essential for flavoring; adjust based on your preference. For the Brown Butter & Sage Alfredo Sauce Olive Oil – Great for sautéing your onions; you can swap with butter for richer flavor. Salted Butter – A key ingredient for a decadent sauce; unsalted butter works too! All-Purpose Flour – Thickens your sauce to the perfect creamy consistency. Heavy Cream – Creates a velvety texture in the alfredo; half-and-half is a lighter option. For Garnishing Additional Sage for Garnish – Optional fried sage leaves add a crunchy touch and enhance presentation. Get ready to indulge in this cozy dish! Step‑by‑Step Instructions for Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce Step 1: Preheat the Oven Begin by preheating your oven to 400°F (200°C). This ensures a hot environment for baking the Pumpkin & Gouda Stuffed Shells, allowing the cheese to melt beautifully and the flavors to meld. While the oven heats, gather your baking dish and prepare it by lightly greasing it to prevent sticking. Step 2: Cook the Pasta Shells Boil a large pot of salted water and cook the jumbo pasta shells according to the package instructions until they are al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the shells and place them on a baking sheet to cool slightly, ensuring they don’t stick together as you prepare the filling. Step 3: Sauté the Aromatics In a skillet over medium heat, add a drizzle of olive oil and sauté the diced yellow onion along with half of the chopped fresh sage. Cook until the onions are translucent, about 5 minutes. This will infuse your Pumpkin & Gouda Stuffed Shells with a lovely aromatic base and deepen the flavor in your filling. Step 4: Prepare the Filling In a mixing bowl, combine the ricotta cheese, pumpkin puree, one-third of the gouda cheese, minced garlic, grated nutmeg, and a good pinch of salt and pepper. Once the onions are cooled slightly, add them to the mixture and stir until all ingredients are well incorporated. This creamy filling will bring warmth and autumnal flavor to your stuffed shells. Step 5: Make the Alfredo Sauce In a medium saucepan over medium heat, melt the salted butter until it begins to foam and turn a light golden brown, about 3-4 minutes. Add the remaining chopped sage to the butter, allowing it to infuse its flavor. Cook for an additional minute until the sage is fragrant, and the alfredo base is ready for thickening. Step 6: Thicken the Alfredo Sauce Whisk in the all-purpose flour into the brown butter mixture, stirring constantly for about 1-2 minutes to remove the raw taste. Gradually pour in half of the heavy cream while whisking to combine, ensuring a smooth mixture. As the sauce thickens, add the remaining cream, seasoning with salt and pepper to taste. Continue cooking until the sauce reaches a velvety consistency. Step 7: Assemble the Dish Pour half of the prepared alfredo sauce into the bottom of your greased baking dish, spreading it evenly. Next, take the cooled shells and stuff each one with about 2 tablespoons of the creamy pumpkin filling. Arrange the filled shells in the baking dish in a single layer, ensuring they’re snug but not crowded. Step 8: Cover and Bake Once the shells are stuffed and nestled in the baking dish, pour the remaining alfredo sauce over the top. Sprinkle the remaining gouda cheese generously across the surface for that extra cheesy bliss. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown, creating a deliciously inviting crust. Step 9: Garnish and Serve After baking, remove your Pumpkin & Gouda Stuffed Shells from the oven and let them cool for a few minutes. For an elevated touch, sprinkle with additional black pepper and garnish with fried sage leaves, if desired. These little crispy bites add rustic flavor and brighten the presentation, making the dish even more delightful. Step 10: Enjoy the Comfort Serve your stuffed shells warm, reveling in the cozy, autumnal fragrance filling your kitchen. The creamy, cheesy goodness combined with the sweet pumpkin and nutty alfredo sauce create a dish that’s perfect for any gathering or serene evening at home. Indulge in the comforting flavors of this delightful Pumpkin & Gouda Stuffed Shells recipe! Make Ahead Options These Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce are ideal for meal prep lovers looking to save time! You can prepare the filling and stuff the shells up to 24 hours in advance; simply cover them and refrigerate. Additionally, you can whip up the alfredo sauce ahead of time and store it in an airtight container for up to 3 days. To maintain quality, ensure everything is tightly sealed to prevent drying out. When you’re ready to serve, pour the sauce over the stuffed shells and bake as directed, allowing the cheesy goodness to come alive in just 20-25 minutes. Enjoy a delicious, stress-free meal that feels just as indulgent! Expert Tips for Pumpkin & Gouda Stuffed Shells Perfect Pasta: Avoid overcooking the jumbo shells; they should be al dente. They’ll soften more in the oven, ensuring the right texture in your Pumpkin & Gouda Stuffed Shells. Flavor Boost: Sauté the yellow onion with the sage until fragrant, as this step enriches the filling’s flavor profile significantly. Smooth Sauce: Whisk continuously while adding the heavy cream to the alfredo sauce to prevent lumps, resulting in a velvety texture that’s irresistible. Sage Sensation: Fry sage leaves quickly in butter for garnishing; watch them closely to achieve crispy perfection without burning. Make-Ahead Magic: Assemble the dish in advance and refrigerate. Bake before serving, so you can enjoy the cozy aroma fresh from the oven! Variations & Substitutions for Pumpkin & Gouda Stuffed Shells Feel free to put your own spin on these delectable stuffed shells, transforming them into a unique culinary creation that your family will love! Gluten-Free: Use gluten-free jumbo pasta shells to maintain the comforting texture without the wheat for those with dietary restrictions. Cheese Swap: Creamy Blend: Substitute gouda with a mixture of mozzarella and ricotta for a lighter yet equally delicious filling. Extra Greens: Nutritious Addition: Fold in sautéed spinach or kale into the pumpkin filling for a pop of color and additional nutrients, making this dish even healthier. Mushroom Medley: Earthy Flavor: Stir in sautéed mushrooms to the filling for an umami depth that complements the sweetness of the pumpkin beautifully. Spice It Up: Heavenly Heat: Add a pinch of red pepper flakes to the alfredo sauce for a little kick, making every bite an exciting explosion of flavors. Seasonal Twist: Butternut Squash: Replace pumpkin puree with butternut squash puree for a gentle twist on this classic that still embraces autumn flavors. Nutty Aroma: Hazelnut Crunch: Top off the baked shells with crushed hazelnuts before serving for a delightful crunch and nutty aroma, reminiscent of holiday feasts. By taking these variations into account, you’ll find endless ways to enjoy Pumpkin & Gouda Stuffed Shells. You can also explore exciting recipes like Burrata Brown Butter or Creamy Ricotta Beef Stuffed Shells. Let your creativity shine! What to Serve with Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce These comforting stuffed shells deserve a delightful array of accompaniments to round out your meal and please your palate. Garlic Bread: This classic favorite adds a crunchy, buttery complement and is perfect for soaking up any leftover alfredo sauce. Mixed Green Salad: A fresh salad with tangy vinaigrette cuts through the richness, adding a bright contrast that refreshes your taste buds. Roasted Vegetables: Seasonal roasted veggies, such as Brussels sprouts or butternut squash, enhance the autumnal vibe and provide textural variety. Creamy Polenta: The smooth, creamy texture of polenta can mimic the alfredo sauce, adding an extra layer of comfort to your plate. Sparking Apple Cider: This bubbly drink adds a festive touch and its fruity notes complement the sweetness of the pumpkin beautifully. Chocolate Mousse: For dessert, a light and airy chocolate mousse offers a sweet finish to a comforting meal, pleasing every chocolate lover at the table. These pairings will elevate your dining experience, turning a simple meal into a cozy gathering filled with flavors that celebrate the season! How to Store and Freeze Pumpkin & Gouda Stuffed Shells Fridge: Store leftover Pumpkin & Gouda Stuffed Shells in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until heated throughout. Freezer: For longer storage, freeze the stuffed shells before baking. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Reheating: If frozen, thaw in the fridge overnight before baking. Bake at 400°F (200°C) for 25-30 minutes, adding 10 minutes if baked straight from the freezer. Make-Ahead: Prepare the shells in advance and refrigerate before baking. This allows you to enjoy a delicious homemade meal with minimal effort later! Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce Recipe FAQs How do I choose the right pumpkin for this recipe? Absolutely! When selecting pumpkin for this dish, opt for pure pumpkin puree rather than pumpkin pie filling. Look for fresh, smooth pumpkin varieties with a rich, vibrant color—this will enhance the sweetness and flavor of your stuffed shells. Canned pure pumpkin is a convenient option and ensures consistent flavor, but if you prefer fresh, a small, sugar pumpkin is an excellent choice. What’s the best way to store leftovers of stuffed shells? Very simple! Store leftover Pumpkin & Gouda Stuffed Shells in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. For those cozy weeknight dinners, they make for a fantastic ready-to-eat option! Can I freeze the stuffed shells, and if so, how? Certainly! To freeze, prepare the stuffed shells fully and then wrap them tightly in plastic wrap, ensuring no air is trapped. Place them in a freezer-safe container or foil pack for extra protection. They can be stored for up to 2 months. When it’s time to bake, thaw in the fridge overnight before enjoying them—a perfect way to have a homemade meal available anytime! How can I ensure my Alfredo sauce turns out smooth? For the silkiest Alfredo, whisk continuously while adding the heavy cream to prevent lumps. When you combine the flour with the brown butter, make sure to cook it for just a minute before adding any liquid. This helps create a smooth base that enhances the creaminess of your sauce! Are there any dietary considerations with this recipe? Definitely! This recipe is vegetarian, making it a wonderful choice for meat-free meals. If you have cheese allergies, consider using lactose-free cheeses or substitutes. Additionally, for gluten-free options, you can easily replace regular jumbo pasta shells with gluten-free varieties, allowing everyone to enjoy this comforting dish! Delicious Pumpkin & Gouda Stuffed Shells in Sage Alfredo Sauce Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce combines comfort food and seasonal flavors, perfect for any gathering or evening at home. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 30 minutes minsTotal Time 50 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ItalianCalories: 580 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shells12 pieces Jumbo Pasta Shells15 oz Ricotta Cheese1 cup Pumpkin Puree1 cup Gouda Cheese shredded2 cloves Garlic minced1 medium Yellow Onion diced10 leaves Fresh Sage Leaves chopped1/4 tsp Nutmeg freshly gratedto taste Salt & PepperFor the Brown Butter & Sage Alfredo Sauce2 tbsp Olive Oil4 tbsp Salted Butter1/4 cup All-Purpose Flour2 cups Heavy CreamFor Garnishingto taste Additional Sage for Garnish optional Equipment Large PotSkilletMixing bowlMedium SaucepanBaking dish Method InstructionsPreheat your oven to 400°F (200°C) and prepare your baking dish by lightly greasing it.Boil a large pot of salted water and cook the jumbo pasta shells according to package instructions until al dente, about 8-10 minutes. Drain and cool.In a skillet, heat olive oil and sauté onion and half of the sage until onions are translucent, about 5 minutes.In a bowl, combine ricotta, pumpkin, one-third of the gouda, garlic, nutmeg, and salt and pepper. Add cooled onions and mix well.In a saucepan, melt salted butter until foaming and light golden brown. Add remaining sage and let it infuse for a minute.Whisk in the flour and cook for 1-2 minutes. Gradually add half of the cream while whisking, then add the remaining cream, seasoning to taste.Spread half of the alfredo sauce in a greased baking dish. Stuff each shell with 2 tablespoons of filling and place in the dish.Pour remaining sauce over stuffed shells, sprinkle with remaining gouda, and bake for 20-25 minutes until bubbly and golden.Let cool slightly, garnish with fried sage if desired, and serve warm.Enjoy your cozy Pumpkin & Gouda Stuffed Shells! Nutrition Serving: 1servingCalories: 580kcalCarbohydrates: 45gProtein: 18gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 650mgFiber: 3gSugar: 4gVitamin A: 3000IUVitamin C: 2mgCalcium: 300mgIron: 2mg NotesThis recipe is perfect for a cozy dinner with friends or family, and it also makes great leftovers. Tried this recipe?Let us know how it was!