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Pumpkin And Gouda Stuffed Shells With Brown Butter And Sage Alfredo Sauce Recipe
Ash Tyrrell

Pumpkin And Gouda Stuffed Shells With Brown Butter And Sage Alfredo Sauce Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.