Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce

Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce brings the cozy flavors of fall straight to your dinner table in one impressive dish. This recipe combines creamy smoked gouda with sweet pumpkin puree, stuffed into tender jumbo shells and topped with a nutty, herbaceous sauce that tastes like autumn in every forkful.

I still remember the first time I made stuffed shells for a fall dinner party. My guests expected the usual ricotta filling, but when they cut into these golden pumpkin beauties, their expressions changed completely. The combination of earthy pumpkin and smoky gouda creates such a rich, comforting bite. What I love most is that this pumpkin gouda stuffed shells recipe looks incredibly fancy but comes together with simple ingredients you probably already have in your pantry. Whether you’re hosting friends or just want to elevate your weeknight dinner, these shells deliver big flavor with surprisingly little effort. The brown butter sage Alfredo sauce adds that final restaurant-quality touch that makes this dish truly unforgettable.

Everything You Need for Perfect Pumpkin Stuffed Shells

I always recommend using canned pure pumpkin puree for consistent results, though homemade works beautifully if you have it on hand. The smoked gouda makes all the difference in this recipe, adding depth that regular gouda simply can’t match.

• 12 jumbo pasta shells
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1 cup smoked gouda cheese, shredded
• ½ cup ricotta cheese (whole milk gives creamiest texture)
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 4 fresh sage leaves (dried won’t deliver the same flavor)
• 4 tablespoons unsalted butter
• 1 teaspoon garlic powder
• Salt and pepper to taste

Pro tip: Buy a few extra shells than the recipe calls for since a couple always tear during cooking. Better safe than sorry when planning to serve these gorgeous pumpkin gouda stuffed shells to guests.

How I Make These Show-Stopping Stuffed Shells

I recommend cooking your pasta just until al dente since it continues cooking in the oven. Overcooked shells will fall apart when you try to stuff them, and nobody wants that mess.

Step 1: Cook the jumbo pasta shells according to package instructions until al dente, about 9 to 10 minutes. Drain and rinse with cool water to stop the cooking process and prevent sticking. Lay them on a clean kitchen towel to drain completely.

Step 2: In a mixing bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Stir until completely smooth and creamy. The mixture should be thick enough to hold its shape but still spreadable.

Step 3: Fill each shell with about two tablespoons of the pumpkin gouda mixture using a spoon or small cookie scoop. Place the stuffed shells seam-side up in a greased 9×13 inch baking dish. Arrange them snugly so they support each other during baking.

Step 4: In a saucepan over medium heat, melt the butter and let it cook until it turns golden brown and smells nutty, about 3 to 4 minutes. Watch closely because butter goes from perfect to burned quickly. Whisk in the heavy cream and add the fresh sage leaves. Let it simmer for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon without immediately running off.

Step 5: Pour half of the brown butter sage sauce over the pumpkin gouda stuffed shells, making sure each one gets some coverage. Sprinkle the grated Parmesan cheese evenly over the top.

Step 6: Cover the baking dish tightly with aluminum foil and bake at 350°F for 25 minutes. Remove the foil and bake for an additional 10 minutes until the edges are bubbly and the cheese on top turns golden.

Step 7: Transfer the stuffed shells to serving plates and drizzle with the remaining brown butter sage Alfredo sauce. Garnish with extra sage leaves if you’re feeling fancy.

What to Serve with Pumpkin Gouda Stuffed Shells

These rich, creamy shells pair beautifully with lighter, fresher sides that cut through the richness.

Fresh Green Salad: A simple arugula or mixed greens salad with lemon vinaigrette balances the creamy pumpkin filling perfectly. The peppery greens and bright citrus create wonderful contrast.

Garlic Bread: Crusty garlic bread is essential for sopping up every drop of that incredible brown butter sage sauce. Toast it right before serving for maximum crunch.

Roasted Vegetables: Brussels sprouts, carrots, or green beans roasted with olive oil and sea salt add color and nutrition to your plate. The caramelized edges complement the sweetness of the pumpkin.

White Wine: Pour a crisp Pinot Grigio or Chardonnay alongside these pumpkin gouda stuffed shells. The acidity cuts through the richness beautifully.

The best sides for pumpkin gouda stuffed shells are those that add freshness without competing with the star of the show.

More Delicious Fall Dinner Ideas

These rich pumpkin gouda stuffed shells work beautifully as part of a larger fall feast. For a complete autumn menu, start with a warming bowl of Autumn Tortellini Soup with Sausage as an appetizer course before serving these elegant stuffed shells as the main attraction.

When planning a dinner party around this recipe, consider pairing it with complementary sides like Festive Roasted Christmas Vegetables for colorful presentation, or serve alongside comforting Creamy Tuscan Garlic Tortellini Soup for a pasta-focused menu. The brown butter sage flavors in these shells also complement Sweet Potato Honey Cornbread perfectly, making them ideal for holiday gatherings.

Keeping Your Stuffed Shells Fresh

Store leftover pumpkin gouda stuffed shells in an airtight container in the refrigerator for up to 3 days. I recommend keeping any extra sauce separate if possible so the shells don’t get too soggy.

To reheat, place shells in an oven-safe dish, add a splash of cream or milk, cover with foil, and warm at 350°F for about 15 to 20 minutes until heated through. The microwave works in a pinch but the oven gives better texture.

Pro tip: These shells can be assembled up to 24 hours in advance and kept covered in the fridge before baking. Just add 5 to 10 minutes to the covered baking time if starting from cold. This make-ahead quality makes pumpkin gouda stuffed shells perfect for stress-free entertaining.

Your Pumpkin Stuffed Shells Questions Answered

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