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

Get ready to fall head over heels for Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce—a dish that promises velvety, comforting flavors and a golden, bubbling finish every time. These luscious shells are loaded with creamy pumpkin, punchy gouda, and a hint of nutmeg, then lavished with a swoon-worthy brown butter and sage Alfredo. It’s as elegant and cozy as autumn on a plate!

Ingredients You’ll Need

This recipe is proof that a handful of thoughtfully chosen ingredients can deliver uncompromising flavor and an irresistibly creamy, golden casserole. Each element adds something unique—be it richness, spice, or color—so don’t skip a thing!

• Jumbo pasta shells: Perfect pockets for holding our silky pumpkin-gouda filling—cook them al dente so they keep their shape.
• Ricotta: Lends creamy body and gentle tang to the filling, making every bite luscious and smooth.
• Pumpkin purée: Adds gorgeous autumn color, a delicate sweetness, and that unmistakable velvety texture.
• Artikaas Ginger Pumpkin Seed Gouda: This cheese melts beautifully and brings a subtly nutty-sweet, spicy edge. If you can’t find it, any young gouda or smoked gouda works well.
• Garlic: For aromatic depth and a whisper of sharpness to balance the richness of the dish.
• Nutmeg: This spice is a classic partner for pumpkin and plays off the sweetness of the gouda.
• Salt and black pepper: Essential for seasoning every layer and drawing out all the flavors.
• Yellow onion: Sautéed until translucent for a mellow, savory-sweet foundation in the filling.
• Olive oil: For softening onions and sage, infusing them with richness and a hint of fruitiness.
• Fresh sage leaves: Fried sage perfumes the whole dish and turns extra crispy as a delightful garnish.
• Salted butter: The star of the Alfredo—browned to perfection for a deep, toasty nuttiness.
• All-purpose flour: Ensures the Alfredo thickens up into a rich, glossy sauce.
• Heavy cream: Transforms the brown butter and sage into an ultra-luxurious Alfredo base.

Variations

Don’t be shy about making Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce all your own! It’s blissfully flexible—a perfect excuse to clear out the fridge or tailor it to your guests’ preferences.

• Add Spinach: Wilt fresh baby spinach into the onion mix for extra color, nutrients, and a pop of green throughout.
• Try a Vegan Version: Use plant-based ricotta, a vegan cheese blend, non-dairy cream, and vegan butter to enjoy all the lusciousness, dairy-free.
• Swap the Cheese: A smoked mozzarella or sharp aged cheddar creates a bolder flavor twist that’s just as satisfying.
• Make It Spicy: Add a pinch of crushed red pepper or diced jalapeños to the filling for a zesty kick.

How to Make Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

Step 1: Cook the Jumbo Shells

Bring a large pot of salted water to a boil, then cook the jumbo pasta shells according to the package directions—but stop at al dente! You want them supple enough for stuffing but still sturdy. Once cooked, drain and rinse them with cool water so they’re easy to handle.

Step 2: Sauté Onions & Sage

Heat olive oil in a skillet, toss in the diced yellow onion, and half of the sage (chopped). Sauté gently until the onions turn translucent and wonderfully fragrant—the aroma alone will get your appetite going! Remove from the heat and set aside.

Step 3: Prepare the Pumpkin-Gouda Filling

In a large bowl, mix ricotta, pumpkin purée, 1/3 cup of the shredded gouda, minced garlic, nutmeg, salt and pepper. Stir in your sautéed onion and sage, blending until smooth and cohesive. It should look creamy, flecked with herbs and orange from the pumpkin—that’s your cue you did it right.

Step 4: Make the Brown Butter & Sage Alfredo Sauce

Time for a little kitchen magic! Melt the salted butter in a saucepan over medium-high heat; stir constantly as it foams, then turns golden brown and smells nutty. Lower the heat, add the remaining chopped sage, and cook for a minute until the sage is aromatic and crisp. Sprinkle in the flour, whisking to form a roux, then gradually add half the cream. Keep whisking—when it thickens, pour in the remaining cream, season with salt and pepper, and let it bubble gently to silky perfection.

Step 5: Assemble & Stuff the Shells

Preheat your oven to 400°F. Spread half of the luscious Alfredo sauce on the bottom of a baking dish. Gently stuff about 2 tablespoons of filling into each shell and nestle them, open side up, in the sauce-lined dish—no need for perfection, rustic is the goal.

Step 6: Layer, Bake & Finish

Spoon or pour the remaining Alfredo sauce over the stuffed shells, making sure every nook is drenched. Sprinkle the rest of the gouda over the top. Bake for 20–25 minutes or until the cheese is gooey and bubbling, the edges are golden, and everything smells absolutely irresistible. Top with freshly cracked black pepper and crispy fried sage for extra flair.

How to Serve Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

Garnishes

The crowning touch for these shells is a flurry of crisp-fried sage leaves and an extra dusting of cracked black pepper. For bonus color, add a sprinkle of toasted pumpkin seeds and a little more shredded gouda over the top right out of the oven.

Side Dishes

I love serving Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce with a tangy green salad—think arugula, pear, and walnuts—or blistered green beans for crunch and freshness. Crusty, warm bread is a must-have for sopping up every silky drop of Alfredo.

Creative Ways to Present

For a dinner party, plate shells in individual gratin dishes or shallow bowls, letting the sauce pool around them—garnish with microgreens and drizzle with extra brown butter for a modern, restaurant-style vibe. For family style, bake right in a big, rustic casserole and bring it bubbling straight to the table.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce keep beautifully, tightly covered in the refrigerator for up to 3 days. The flavors intensify and everything stays creamy—just reheat before serving!

Freezing

These stuffed shells are freezer-friendly! Cool completely, then wrap the baking dish tightly (or transfer portions to airtight containers). They’ll keep for 2–3 months. Thaw in the fridge overnight before reheating.

Reheating

To reheat, cover the dish with foil and bake at 350°F until warmed through, about 20–25 minutes for a large dish. For individual portions, a microwave works in a pinch—just add a drizzle of cream or milk so the sauce stays silky.

FAQs

Final Thoughts

If you’re searching for an unforgettable, soul-warming dinner, Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce will absolutely hit the spot. I can’t wait for you to enjoy every creamy, cheesy, golden bite—don’t be surprised if it becomes a new signature dish in your kitchen. Happy cooking, my friend!

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