Pumpkin & Gouda Stuffed Shells with Brown Butter Alfredo
I made these Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce last weekend, and I just had to share. When I first saw the recipe, I doubted just how well pumpkin would work in a savory pasta—but after tasting that creamy filling smothered in sage-kissed brown butter Alfredo, I was hooked.
The blend of sweet pumpkin, smoky gouda, and nutty browned butter is so cozy, especially in autumn. It’s one of those dishes I can’t wait to make again (and again). If you love creamy and indulgent pasta recipes, you can also enjoy this delicious Creamy Jamaican Shrimp Rasta Pasta Recipe.
Ingredients
Here’s what I used (and why each component helps make this dish shine):
- ½ pound jumbo pasta shells – large enough to stuff; be sure to cook just al dente so they don’t get mushy.
- 1 ¼ cups ricotta cheese – gives creaminess and structure to the filling.
- ½ can (about 7–8 oz) pumpkin purée – the star flavor; use canned for smooth texture (no need for fresh pumpkin).
- ⅓ cup + ⅓ cup shredded gouda (divided) – use freshly grated gouda for best melting and flavor (pre-shredded tends to have anti-caking agents).
- 2 cloves garlic, minced – fresh garlic gives better aroma than jarred.
- 1 tsp ground nutmeg – a small pinch brightens and complements pumpkin.
- 1 tsp salt – adjust depending on how salty your cheeses are.
- 1 tsp black pepper – freshly cracked gives better flavor.
- ½ large yellow onion, diced – offers a sweet savory base when sautéed.
- 1 tbsp olive oil – for sautéing onions and sage.
- 6 large fresh sage leaves (+ extra for frying & garnish) – fresh sage gives that woodsy, aromatic punch; dried won’t crisp as nicely.
- 4 tbsp salted butter – for browning and the base of the Alfredo sauce.
- 1 tbsp all-purpose flour – to thicken the sauce.
- 2 cups of heavy cream – gives the sauce its lush, silky texture.
- Pinch more salt and pepper (for adjusting the sauce).
Note: Several servings. This recipe makes about 4–6 generous servings (depending on appetite).
Variations
Here are alternative ingredient ideas and flavor tweaks you can try:
- Dairy-free / vegan: Use a plant-based ricotta substitute (like cashew ricotta) and coconut cream or oat cream in place of heavy cream. Use a dairy-free “gouda” or smoked vegan cheese.
- Lightened version: Use half-and-half instead of heavy cream, or reduce butter by 1 tbsp, but expect slightly less richness.
- Flavor enhancements: Add a pinch of smoked paprika or cayenne for subtle heat. Mix in a spoonful of browned walnuts or pecans into the filling for crunch.
- Herb twist: Swap or complement sage with fresh thyme, rosemary, or a bit of fresh parsley in the filling.
- Pumpkin swap: Use butternut squash purée instead of pumpkin for a slightly sweeter, nuttier profile.
You can also enjoy similar flavors in this creamy and comforting Easy Cheesy Mushroom Recipe.
Cooking Time
Here’s how long the steps take:
- Prep Time: 15 minutes (chopping, grating, mixing)
- Cooking Time: 20–25 minutes (baking) + a little for sauce and assembling
- Total Time: about 40–45 minutes
Equipment You Need
Here are the tools I used and why:
- Large pot — to boil the pasta shells.
- Strainer / colander — to drain shells when done.
- Large skillet — for sautéing onions, garlic, sage, and browning butter.
- Whisk — to smooth out the Alfredo sauce and avoid lumps.
- Baking dish (about 9″×13″ or equivalent) — to assemble and bake the stuffed shells.
- Spoon or small ice-cream scoop — to portion filling into each shell.
How to Make Pumpkin & Gouda Stuffed Shells Recipe?
Prepare the pasta shells
I bring a large pot of salted water to a boil, then cook the jumbo shells just until al dente (they’ll finish cooking in the oven). After draining, I let them cool slightly so they’re easy to handle without breaking.
Make the filling
I heat olive oil in a skillet, sauté diced onion with half the chopped sage until translucent. In a bowl, I mix ricotta, pumpkin purée, ⅓ cup gouda, minced garlic, nutmeg, salt, pepper—and fold in the cooked onion once it’s cooled just a bit.
Make the brown butter sage Alfredo
I melt butter over medium heat and let it foam and turn golden brown, then stir in remaining chopped sage. I whisk in the flour, then slowly add half the cream, whisking until thickened, followed by the rest of the cream. I season with salt and pepper and let it reduce until silky.
Assemble and bake
I spoon half the Alfredo into the bottom of the baking dish. Then I fill each shell with about 2 Tbsp of stuffing, placing them evenly in the dish.
I pour the remaining sauce on top, sprinkle on the rest of the gouda, and bake at 400 °F (200 °C) for 20–25 minutes, until the cheese is bubbly and edges are golden.
Finish with sage
While it bakes, I crisp extra sage leaves in butter or oil until crisp. Once baked, I top the dish with fried sage and a crack of fresh black pepper for garnish.
Additional Tips for Making this Recipe Better
Here are a few things I learned (and now always do):
- Always taste your filling before stuffing — adjust salt, pepper, or nutmeg so it’s balanced.
- Don’t let the pasta overcook — al dente ensures the shells hold up through baking.
- Use fresh, high-quality cheese; it melts more evenly and tastes richer.
- Brown the butter carefully — watch it closely so it doesn’t burn, and swirl the pan for even color.
- Crisp sage leaves separately and add just before serving to prevent sogginess.
How to Serve Pumpkin & Gouda Stuffed Shells Recipe?
This dish is elegant and comforting. Serve it hot directly from the oven in the baking dish or transfer to a shallow ovenproof platter. Garnish with extra fried sage leaves and a sprinkle of grated gouda or freshly cracked pepper.
A handful of fresh chopped parsley or microgreens adds a pop of color. Pair with a crisp green salad or garlic bread for a full meal. Drizzle any leftover browned butter from the pan edges over each portion just before serving for extra flavor shine.
Nutritional Information
Here’s a rough nutritional breakdown per serving (based on 4–6 servings):
- Calories: ~550-650 kcal
- Protein: ~18–22 g
- Carbohydrates: ~35–45 g
- Fat: ~35–45 g
These figures are estimates and can vary based on portion size and your ingredient choices.
Make Ahead and Storage
Storing
Let leftovers cool to room temperature, then cover tightly and refrigerate. The dish will keep fresh for 3–4 days in the fridge.
Freezing
You can freeze unbaked assembled shells (cover tightly) for up to 2 months. When ready, thaw overnight in the fridge before baking. Alternatively, freeze baked leftovers and reheat gently.
Reheating
Reheat individual portions in a preheated oven at 350 °F (175 °C) for 10–15 minutes, or until heated through. You can also microwave shorter for convenience, but finish with a brief oven or broiler blast to crisp the top.
Why You’ll Love This Recipe?
Here’s what makes this dish a winner:
- Perfect for autumn & holidays
The pumpkin, sage, and browned butter flavors feel warm, seasonal, and festive. - Rich yet comforting
The creamy filling and silky sauce are indulgent without being overly heavy. - Make-ahead friendly
You can assemble in advance and bake when guests arrive — one less thing to worry about. - Customizable to diet needs
You can make dairy-free, lighter, or herb variations easily. - Impressive but simple
It looks fancy on the plate, yet the steps are straightforward for home cooks.
Pumpkin And Gouda Stuffed Shells With Brown Butter And Sage Alfredo Sauce Recipe
Ingredients
Method
- I bring a large pot of salted water to a boil, then cook the jumbo shells just until al dente (they’ll finish cooking in the oven). After draining, I let them cool slightly so they’re easy to handle without breaking.
- I heat olive oil in a skillet, sauté diced onion with half the chopped sage until translucent. In a bowl, I mix ricotta, pumpkin purée, ⅓ cup gouda, minced garlic, nutmeg, salt, pepper—and fold in the cooked onion once it’s cooled just a bit.
- I melt butter over medium heat and let it foam and turn golden brown, then stir in remaining chopped sage. I whisk in the flour, then slowly add half the cream, whisking until thickened, followed by the rest of the cream. I season with salt and pepper and let it reduce until silky.
- I spoon half the Alfredo into the bottom of the baking dish. Then I fill each shell with about 2 Tbsp of stuffing, placing them evenly in the dish. I pour the remaining sauce on top, sprinkle on the rest of the gouda, and bake at 400 °F (200 °C) for 20–25 minutes, until the cheese is bubbly and edges are golden.
- While it bakes, I crisp extra sage leaves in butter or oil until crisp. Once baked, I top the dish with fried sage and a crack of fresh black pepper for garnish.
Notes
- Always taste your filling before stuffing — adjust salt, pepper, or nutmeg so it’s balanced.
- Don’t let the pasta overcook — al dente ensures the shells hold up through baking.
- Use fresh, high-quality cheese; it melts more evenly and tastes richer.
- Brown the butter carefully — watch it closely so it doesn’t burn, and swirl the pan for even color.
- Crisp sage leaves separately and add just before serving to prevent sogginess.
