If you are searching for a soul-warming dish that perfectly balances creamy, savory, and subtly sweet flavors, look no further than this Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Recipe. This dish combines tender jumbo pasta shells generously filled with a luscious mix of pumpkin puree and smoked Gouda, all smothered in a decadent brown butter Alfredo sauce infused with fragrant sage. Whether for a cozy autumn dinner or a special gathering, these stuffed shells bring festive flair and comforting flavors to your table with every bite.
Ingredients You’ll Need
Gathering the right ingredients means unlocking the full flavor potential of this dish. Each component plays a crucial role, from the creamy cheeses to the aromatic sage and the nutty brown butter, creating a harmonious and memorable plate.
- 20 jumbo pasta shells: Large enough to be filled with a generous amount of the pumpkin and cheese mixture for that perfect balance in every bite.
- 1 cup canned pumpkin puree: Adds natural sweetness and creamy texture without overpowering the savory elements.
- 1 cup smoked gouda cheese, shredded: Brings a smoky, mellow richness that deepens the flavor profile.
- 1/2 cup ricotta cheese: Keeps the filling light and fluffy, providing a lovely creaminess.
- 1/4 cup grated Parmesan cheese: Gives a sharp, nutty undertone that enhances the overall taste.
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage): Imparts an earthy, herbal aroma essential to the fall-inspired character of the dish.
- 1/2 teaspoon garlic powder: A subtle kick of warmth without overwhelming the delicate flavors.
- Salt and pepper to taste: Necessary seasonings that pull all the flavors together.
- 2 tablespoons olive oil: Used to grease the baking dish, ensuring the shells don’t stick and adding a silky finish.
- For the Brown Butter & Sage Alfredo Sauce:
- 1/2 cup unsalted butter: The star of the sauce, browned carefully to develop a rich, nutty aroma.
- 1 cup heavy cream: Balances the butter with velvety smoothness for a luscious sauce consistency.
- 1 cup grated Parmesan cheese: Creates the cheesy backbone of the Alfredo sauce, adding depth.
- 1 tablespoon fresh sage, finely chopped: Elevates the sauce with fresh herbal notes that harmonize with the filling.
- Salt and pepper to taste: Enhances every ingredient in the sauce and overall dish.
- Fresh sage leaves for garnish: A pretty and fragrant finishing touch that signals the flavors inside.
How to Make Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Recipe
Step 1: Prepare the Oven and Pasta Shells
Begin by preheating your oven to 375°F (190°C). While it warms, bring a large pot of salted water to a rolling boil. Cook the jumbo pasta shells just until al dente, which means they should be tender but still slightly firm to the bite. Drain carefully and set the shells aside to cool slightly so you can handle them easily for filling.
Step 2: Make the Pumpkin & Gouda Filling
In a spacious bowl, combine the pumpkin puree with shredded smoked Gouda, ricotta, and grated Parmesan cheese. Stir in the finely chopped fresh sage and garlic powder, then season with salt and pepper according to your taste. Mix thoroughly until every bit of cheese and spice is smoothly incorporated with the pumpkin to create a creamy, flavorful filling that will make those shells shine.
Step 3: Stuff the Jumbo Shells
Using a spoon, gently fill each pasta shell with the pumpkin and Gouda mixture. Be generous without overfilling to keep the shells intact during baking. Arrange the filled shells closely in a well-greased 9×13-inch baking dish, creating a comforting quilt of flavors ready to be topped with a luscious sauce.
Step 4: Prepare the Brown Butter & Sage Alfredo Sauce
In a medium saucepan, melt the unsalted butter over medium heat. Stir frequently as it cooks until it turns a light golden brown and emits a warm nutty aroma—this takes about 5 to 7 minutes and is crucial for the depth of flavor. Once browned, stir in the heavy cream and bring the mixture to a gentle simmer for a few minutes until thickened slightly. Then, add the grated Parmesan cheese, stirring until the sauce is luxuriously smooth. Finally, mix in the chopped fresh sage and season to taste with salt and pepper before removing from heat.
Step 5: Assemble and Bake
Pour the Brown Butter & Sage Alfredo sauce evenly over the stuffed shells in the baking dish, making sure each one gets a generous coating. Place the dish in your preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the sauce bubbles enticingly around the edges and the shells are hot and melded together in creamy, cheesy goodness.
Step 6: Rest and Garnish
Remove the dish from the oven and allow it to cool for a few minutes, giving the sauce a chance to thicken just enough for perfect serving consistency. Garnish with fresh sage leaves for a stunning presentation and a burst of fresh herbal aroma that sets the tone for the meal.
How to Serve Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Recipe
Garnishes
Fresh sage leaves add not only a pop of bright green color but also reinforce the herbaceous notes in the sauce and filling. For an added touch, a light sprinkle of extra grated Parmesan or a drizzle of high-quality olive oil can elevate each plate, making it look restaurant-worthy.
Side Dishes
These stuffed shells pair wonderfully with crisp green salads, perhaps dressed with a tangy vinaigrette to cut through the richness. Roasted vegetables like Brussels sprouts or asparagus complement the autumnal pumpkin flavors perfectly, adding texture and freshness to the meal.
Creative Ways to Present
For a festive gathering, serve the Pumpkin & Gouda Stuffed Shells on a rustic wooden board or in individual ramekins for a personal touch. You can also sprinkle toasted pumpkin seeds or chopped toasted walnuts on top for crunch and an extra hint of fall flair.
Make Ahead and Storage
Storing Leftovers
Any leftover stuffed shells can be covered tightly with plastic wrap or transferred to an airtight container. Store them in the refrigerator and enjoy within 3 to 4 days for the best flavor and texture.
Freezing
This dish freezes beautifully, making it a great option for meal prep. Freeze fully assembled but unbaked shells covered securely with foil and plastic wrap for up to 2 months. When ready to eat, thaw overnight in the refrigerator before baking as directed.
Reheating
To reheat, bake the refrigerated leftovers at 350°F (175°C) covered with foil for about 20 minutes or until warmed through. For frozen portions, reheat in the oven at a similar temperature for about 40 minutes, adding a few extra minutes if needed to reach a hot, bubbly finish.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you prefer fresh pumpkin, roast it until soft and puree until smooth for the freshest flavor. Just ensure it’s well-drained so the filling isn’t too watery.
Is smoked Gouda necessary or can I substitute another cheese?
Smoked Gouda adds a distinctive depth, but you can substitute with regular Gouda, fontina, or even a mild cheddar for a different yet still delicious twist.
Can I make the Brown Butter & Sage Alfredo Sauce ahead of time?
Yes, you can prepare the sauce a day ahead and gently reheat it on low, stirring often before pouring over the shells to bake.
What if I don’t have fresh sage? Can I use dried?
Dried sage works in a pinch; just use about one-third the amount of fresh sage because dried herbs are more concentrated. It will still deliver that wonderful herbal note.
Is this dish vegetarian-friendly?
Yes! This recipe contains no meat, making it perfect for vegetarians who enjoy rich, comforting meals with seasonal flair.
Final Thoughts
I truly encourage you to try this Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Recipe because it’s a wonderful way to celebrate fall flavors in a cozy, satisfying meal. Each forkful brings together creamy cheeses, fragrant herbs, and that irresistible nutty brown butter sauce—perfect for sharing with friends and family. Once you make it, this recipe will surely become one of your cherished go-to comfort dishes.
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Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy and comforting Pumpkin & Gouda Stuffed Shells baked in a rich Brown Butter & Sage Alfredo Sauce. This delightful vegetarian dish combines tender jumbo pasta shells filled with a smooth pumpkin and cheese mixture, enveloped in a nutty browned butter sauce infused with fresh sage, perfect for a cozy dinner.
Ingredients
Stuffed Shells
- 20 jumbo pasta shells
- 1 cup canned pumpkin puree
- 1 cup smoked gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil (for greasing)
Brown Butter & Sage Alfredo Sauce
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh sage, finely chopped
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly to make filling easier.
- Prepare Filling: In a mixing bowl, combine pumpkin puree, smoked gouda, ricotta cheese, grated Parmesan, chopped sage, garlic powder, salt, and pepper. Mix well until smooth and fully incorporated.
- Stuff Shells: Using a spoon, carefully fill each cooked pasta shell with the pumpkin and gouda mixture. Lightly grease a 9×13-inch baking dish with olive oil and arrange the filled shells evenly in the dish.
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter. Continue cooking and stirring often until the butter turns golden brown and emits a nutty aroma, about 5-7 minutes. Be careful not to burn it.
- Make Alfredo Sauce: Pour the heavy cream into the browned butter, stirring to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes. Then add grated Parmesan cheese and stir until completely melted and smooth.
- Season Sauce: Stir in the chopped fresh sage, and season the sauce with salt and pepper to taste. Remove from heat once combined.
- Assemble and Bake: Pour the brown butter and sage Alfredo sauce evenly over the stuffed shells in the baking dish, covering them well.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the shells are heated through and the edges of the sauce are bubbling.
- Garnish and Serve: Remove from oven and allow to cool for a few minutes. Garnish with fresh sage leaves before serving to add a fresh herbal aroma and visual appeal.
Notes
- You can substitute smoked gouda with mozzarella or fontina for a different flavor.
- Use fresh sage whenever possible for the best flavor, but dried sage can be used as a substitute.
- Be careful while browning butter to avoid burning; it should be a golden brown with a nutty scent.
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- This dish can be made ahead and refrigerated for up to 24 hours before baking.
