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Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Recipe
Ash Tyrrell

Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Recipe

The first time I made these pumpkin and gouda stuffed shells, I honestly didn’t expect them to turn out so comforting and flavorful. I love experimenting with savory pumpkin recipes, and this dish quickly became one of my favorites. The creamy ricotta and pumpkin filling paired with smoky gouda is incredibly rich and satisfying
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1/2 pound jumbo pasta shells – Large shells work best because they hold plenty of filling without tearing during baking.
  • 1 1/4 cup ricotta cheese – Adds creaminess and helps bind the filling together. Whole-milk ricotta gives the richest texture.
  • 1/2 can pumpkin puree – Provides a slightly sweet and velvety base for the filling. Use plain pumpkin puree not pumpkin pie mix.
  • 2/3 cup gouda cheese shredded (divided) – Gouda adds a smoky, nutty flavor that pairs beautifully with pumpkin. Freshly grated works best for melting.
  • 2 cloves garlic minced – Fresh garlic enhances the savory depth of the filling.
  • 1 teaspoon nutmeg – Adds warmth and enhances the natural sweetness of the pumpkin.
  • 1 teaspoon salt – Balances the flavors in the filling mixture.
  • 1 teaspoon black pepper – Gives a mild spicy kick that complements the creaminess.
  • 1/2 large yellow onion diced – When sautéed, onions bring a subtle sweetness and extra flavor to the filling.
  • 1 tablespoon olive oil – Used to cook the onion and sage while preventing sticking.
  • 6 fresh sage leaves plus extra for garnish – Sage gives the dish its earthy, aromatic flavor that pairs perfectly with brown butter.
  • 4 tablespoons salted butter – The base of the rich brown butter Alfredo sauce.
  • 1 tablespoon all-purpose flour – Helps thicken the Alfredo sauce to the perfect consistency.
  • 2 cups heavy cream – Creates the silky rich texture of the sauce.
  • Pinch of salt and pepper – Used to season the sauce to taste.

Method
 

  1. Start by preheating your oven to 400°F (200°C). Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions. Cook them just until al dente so they remain firm enough for stuffing later.
  2. Heat olive oil in a skillet over medium heat. Add the diced yellow onion along with half of the chopped sage leaves and cook until the onions become soft and translucent. This step builds the base flavor for the filling.
  3. In a mixing bowl, combine ricotta cheese, pumpkin puree, minced garlic, nutmeg, salt, pepper, and one-third cup of shredded gouda. Stir everything together until the mixture becomes smooth and creamy. Add the sautéed onion mixture and mix well.
  4. In a saucepan, melt butter over medium heat until it begins to turn golden and develop a nutty aroma. Reduce the heat and add chopped sage leaves, allowing them to infuse the butter with flavor. Whisk in flour and gradually add heavy cream while stirring until the sauce thickens.
  5. Spread half of the Alfredo sauce evenly across the bottom of a baking dish. Fill each cooked shell with about two tablespoons of the pumpkin mixture and arrange them neatly in the dish.
  6. Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle the rest of the shredded gouda on top to create a melty, golden layer when baked.
  7. Place the baking dish in the oven and bake for about 20–25 minutes. The shells should be heated through, and the cheese should be bubbly and lightly golden.
  8. Once baked, top the shells with freshly cracked black pepper and crispy fried sage leaves. This finishing touch adds both flavor and a beautiful presentation.

Notes

  • I always cook the pasta shells slightly underdone so they don’t become too soft during baking.
  • I prefer grating gouda cheese fresh instead of using pre-shredded cheese because it melts smoother.
  • Sometimes I fry a few extra sage leaves in butter and use them as a crispy topping for extra flavor.
  • When making the sauce, I slowly whisk in the cream to prevent lumps.
  • I like adding a little parmesan cheese on top for extra richness.