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Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce

Pumpkin gouda stuffed shells with brown butter sage alfredo sauce on white plate with fork
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Seasonal delight combining creamy smoked gouda with sweet pumpkin in tender jumbo shells, topped with decadent brown butter and sage Alfredo sauce. Perfect for fall gatherings.

Ingredients

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  • 12 jumbo pasta shells
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1 cup smoked gouda cheese, shredded
  • ½ cup ricotta cheese
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 4 fresh sage leaves
  • 4 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Cook jumbo pasta shells according to package instructions until al dente, about 9 to 10 minutes. Drain, rinse with cool water to stop cooking and prevent sticking, and lay on a towel to drain completely.
  2. In a mixing bowl, combine pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Stir until completely smooth and creamy.
  3. Fill each shell with about two tablespoons of the pumpkin gouda mixture using a spoon. Place stuffed shells seam-side up in a greased 9×13 inch baking dish.
  4. In a saucepan over medium heat, melt butter until golden brown and fragrant, about 3 to 4 minutes. Whisk in heavy cream and add fresh sage leaves. Simmer for 4 to 5 minutes until thickened enough to coat the back of a spoon.
  5. Pour half of the brown butter sage sauce over the stuffed shells. Sprinkle grated Parmesan cheese evenly over the top.
  6. Cover baking dish tightly with aluminum foil and bake at 350°F for 25 minutes.
  7. Remove foil and bake for an additional 10 minutes until edges are bubbly and cheese is golden.
  8. Transfer stuffed shells to serving plates and drizzle with remaining brown butter sage Alfredo sauce. Garnish with extra sage leaves if desired.

Notes

  • Use canned pure pumpkin puree, not pumpkin pie filling, for consistent results. Smoked gouda adds depth that regular gouda cannot match.
  • Cook pasta just until al dente since it continues cooking in the oven. Buy a few extra shells as some may tear during cooking.
  • Watch butter closely when browning to prevent burning. It should smell nutty and turn golden brown.
  • Can be assembled 24 hours in advance and refrigerated before baking. Add 5 to 10 minutes to covered baking time if starting from cold.

Nutrition

Find it online: https://www.benefitiany.com/pumpkin-gouda-stuffed-shells/