Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce

There’s something magical about fall—the crisp air, cozy sweaters, and of course, the irresistible flavors of pumpkin and warm spices. But what if we told you that you could capture all that autumn comfort in one creamy, decadent pasta dish?

Enter Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce — a recipe that turns simple ingredients into a restaurant-worthy comfort meal. Tender pasta shells are stuffed with a luscious pumpkin and cheese filling, then blanketed in a nutty, aromatic brown butter sage Alfredo sauce. Every bite is rich, slightly sweet, and savory with that unmistakable golden warmth of fall.

Whether you’re making this for a special dinner, a cozy weekend in, or a festive holiday meal, this recipe is the perfect blend of elegance and comfort food. Let’s dive into the details and see how you can create this impressive dish in just seven easy steps.

Why You’ll Love This Recipe

• Cozy Fall Flavors: The pumpkin, nutmeg, and sage bring a seasonal warmth that tastes like autumn on a plate.
• Incredibly Creamy and Cheesy: Gouda, ricotta, and Parmesan make the filling irresistibly rich and smooth.
• A Show-Stopping Sauce: The brown butter sage Alfredo adds a nutty, aromatic depth that takes this dish to gourmet levels.
• Perfect for Entertaining: It looks and tastes elegant but is simple enough for any home cook.
• Comfort Food with a Twist: Familiar pasta shells meet an unexpected, flavorful filling.
• Make-Ahead Friendly: You can prep the stuffed shells and sauce in advance for stress-free serving.

Ingredients Breakdown

Here’s everything you’ll need to make these stuffed shells. Each ingredient plays a key role in balancing texture, flavor, and that signature creamy finish.

For the Pasta Shells

• 12 large pasta shells – Jumbo shells are perfect for holding generous scoops of filling. Cook them al dente so they hold their shape during baking.

For the Filling

• 1 cup pumpkin puree – The star of the dish. Use 100% pure pumpkin puree (not pumpkin pie filling).
• 1 cup shredded Gouda cheese – Adds creamy, smoky flavor and melts beautifully.
• 1 cup ricotta cheese – Keeps the filling light, fluffy, and rich.
• ½ cup grated Parmesan cheese – For sharpness and depth.
• 1 teaspoon garlic powder – Enhances the savory flavor without overpowering.
• ½ teaspoon nutmeg – Adds warmth and that classic autumn spice note.
• 1 tablespoon fresh sage, chopped – Brings freshness and a fragrant herbal touch.
• 2 tablespoons olive oil – Binds the mixture and adds smoothness.
• Salt and pepper, to taste – Always essential to balance the richness.

For the Brown Butter & Sage Alfredo Sauce

• ¼ cup unsalted butter – The base for brown butter. Its nutty aroma transforms the sauce.
• 1 cup heavy cream – Creates a luxurious, velvety consistency.
• 1 tablespoon fresh sage leaves (plus more for frying, optional) – Infuses the sauce with aromatic warmth.
• Salt and pepper, to taste – Final seasoning touch to round out flavors.

Servings: 4–6
Calories: 500 kcal per serving

Tools & Equipment Needed

You don’t need fancy equipment to make this stunning dish. Here’s what to have ready:

• Large pot for boiling pasta
• Medium saucepan for the sauce
• Large mixing bowl for the filling
• Wooden spoon or spatula
• Baking dish (9×13 inches recommended)
• Measuring cups and spoons
• Aluminum foil
• Whisk
• Knife and cutting board

Step-by-Step Instructions

Creating these Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is easier than it looks. Here’s exactly how to do it, step by step.

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter or nonstick spray to prevent sticking.

2. Cook the Pasta Shells

Bring a large pot of salted water to a boil. Add the 12 large pasta shells and cook them according to package instructions until just al dente.
Drain the shells and set them aside to cool slightly. A quick tip: drizzle them with a bit of olive oil to prevent them from sticking together.

3. Prepare the Pumpkin-Gouda Filling

In a large mixing bowl, combine:

• 1 cup pumpkin puree
• 1 cup shredded Gouda cheese
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon nutmeg
• 1 tablespoon chopped sage
• 2 tablespoons olive oil
• Salt and pepper to taste

Mix until everything is well blended into a smooth, creamy mixture. This filling should be thick enough to scoop but not dry.

4. Stuff the Shells

Using a spoon (or piping bag for precision), carefully fill each pasta shell with about 2 tablespoons of the pumpkin-cheese mixture.
Arrange the stuffed shells snugly in the greased baking dish. They should sit close together but not overlap.

5. Make the Brown Butter Sage Alfredo Sauce

In a medium saucepan over medium heat, melt the ¼ cup butter. Let it cook for 3–4 minutes, swirling the pan occasionally, until it turns a golden amber color and smells nutty.
Reduce the heat to low and stir in the 1 cup heavy cream. Add the 1 tablespoon fresh sage leaves and simmer for 3–5 minutes, stirring continuously until slightly thickened.
Season with salt and pepper to taste.

(Optional: For a gourmet touch, fry a few extra sage leaves in butter until crisp and set aside for garnish.)

6. Combine & Assemble

Pour the brown butter sage Alfredo sauce evenly over the stuffed shells in the baking dish, ensuring every shell is coated in that creamy, nutty sauce.
Cover the dish with aluminum foil to keep the moisture in during baking.

7. Bake to Perfection

Bake for 20 minutes covered, then remove the foil and bake for an additional 10–15 minutes, until the sauce bubbles and the tops turn slightly golden.

Your kitchen will smell divine—rich butter, earthy sage, and the warm aroma of baked pumpkin and cheese.

Flavor Profile & Pairings

This dish is a celebration of flavor contrast—creamy, nutty, earthy, and slightly sweet. The pumpkin provides a subtle sweetness, the cheeses add richness, and the sage-brown butter sauce brings it all together with toasty depth.

Taste & Texture

• Pumpkin: Creamy and subtly sweet.
• Gouda: Smooth, buttery, and slightly smoky.
• Sage: Earthy and aromatic.
• Brown Butter: Adds a caramel-like nuttiness that’s irresistible.

Best Side Dishes

• Garlic bread or focaccia
• A crisp green salad with balsamic dressing
• Roasted brussels sprouts or asparagus
• A glass of buttery Chardonnay or crisp white wine

Non-Alcoholic Pairings

• Sparkling apple cider
• Pumpkin spice iced latte
• Lemon-infused sparkling water

Tips & Variations

Make It Vegetarian or Gluten-Free

• Vegetarian: This recipe is naturally vegetarian—no changes needed!
• Gluten-Free: Use gluten-free pasta shells and check that your cheese and cream are gluten-free certified.

Ingredient Substitutions

• Cheese Options: Swap Gouda with fontina, gruyère, or mozzarella for different flavor notes.
• Dairy-Free Option: Substitute dairy ingredients with coconut cream, vegan cheese, and plant-based butter.
• Pumpkin Substitute: Try butternut squash puree for a slightly sweeter, nutty variation.

Flavor Enhancements

• Add crispy pancetta or bacon bits for a salty contrast.
• Mix in a handful of spinach or kale to the filling for extra nutrition and color.
• Drizzle with truffle oil before serving for an elevated twist.

Make-Ahead & Meal Prep Tips

• Assemble Ahead: Prepare the stuffed shells and sauce up to a day in advance. Cover and refrigerate, then bake just before serving.
• Freeze for Later: Freeze stuffed (but unbaked) shells in a single layer on a baking sheet. Once firm, transfer to an airtight container or freezer bag. They’ll keep for up to 2 months.
• Reheat Leftovers: Warm gently in the oven at 350°F for 10–15 minutes. Add a splash of cream to refresh the sauce.

Nutritional Overview

Nutrient	Amount per serving
Calories	500 kcal
Fat	30 g
Protein	20 g
Carbohydrates	35 g
Fiber	2 g
Sugars	4 g
Sodium	680 mg
Cholesterol	110 mg

Estimated values based on 6 servings.

Cooking Timeline (At a Glance)

Step	Task	Time
1	Preheat oven	5 mins
2	Cook pasta shells	10 mins
3	Mix filling	10 mins
4	Stuff shells	10 mins
5	Make Alfredo sauce	10 mins
6	Bake covered	20 mins
7	Bake uncovered	10–15 mins
Total Time		45–50 mins

Serving Suggestions

Serve the stuffed shells on warm plates, drizzled generously with extra Alfredo sauce. Garnish with:

• Freshly grated Parmesan cheese
• Crisp fried sage leaves
• Cracked black pepper
• A drizzle of browned butter for shine and aroma

For a cozy dinner, pair with roasted vegetables and crusty bread to soak up every last bit of sauce.

Recipe Variations

1. Pumpkin Spinach Stuffed Shells: Add sautéed spinach to the filling for color and nutrients.
2. Pumpkin & Bacon Shells: Sprinkle crispy bacon or pancetta over the top before baking.
3. Butternut Squash Version: Replace pumpkin puree with roasted butternut squash puree.
4. Truffle Sage Shells: Add a drizzle of white truffle oil to the Alfredo sauce for a luxurious twist.

Ingredient Spotlight: Sage & Gouda

Sage

Sage is a fragrant, slightly peppery herb often associated with fall and winter cooking. When crisped in butter, it becomes aromatic and crunchy—perfect as a garnish.

Tip: Fresh sage leaves keep up to a week in the refrigerator wrapped in a damp paper towel.

Gouda Cheese

Creamy, slightly nutty, and melt-in-your-mouth smooth, Gouda adds richness and depth to the filling.

Choosing Gouda:

• Young Gouda (aged 1–3 months) melts easily and is mild in flavor.
• Aged Gouda (6+ months) has more caramelized notes and a firmer texture.

Storage: Wrap tightly in parchment and store in the refrigerator for up to 3 weeks.

Pro Cooking Tips

• Don’t overcook the shells: Slightly undercook so they stay firm after baking.
• Brown the butter carefully: Watch it closely—brown, not burnt! It should smell nutty, not bitter.
• Season at every stage: Add a pinch of salt to the pasta water, filling, and sauce for balanced flavor.
• Use high-quality cheese: Freshly grated cheese melts better and enhances flavor.
• Let it rest before serving: Allow the baked dish to cool for 5 minutes to set the sauce.

Storage & Freezing Guide

To Store

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

To Freeze

Freeze unbaked stuffed shells and sauce separately for up to 2 months. Thaw in the refrigerator overnight before baking.

To Reheat

Add a splash of cream or milk before reheating to maintain creaminess.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	% Daily Value*
Calories	500	25%
Protein	20 g	40%
Carbohydrates	35 g	12%
Total Fat	30 g	46%
Saturated Fat	16 g	80%
Fiber	2 g	8%
Sodium	680 mg	28%

Percent Daily Values are based on a 2,000-calorie diet.

Expanded Conclusion

If fall could be captured in one bite, it would taste exactly like this Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce. The creamy pumpkin filling, melty Gouda, and rich brown butter sauce combine to create a dish that’s comforting yet sophisticated—perfect for family dinners, date nights, or festive gatherings.

Each forkful is a harmony of textures and flavors—sweet pumpkin, nutty cheese, and aromatic sage wrapped in perfectly baked pasta shells.

Make this once, and it’ll quickly become one of your favorite seasonal recipes. Don’t forget to share your creation on social media or pin it for later—your followers will thank you!

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