The first hint of fall is in the air, and with it comes an overwhelming desire for cozy comfort food. Enter my Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce—a dish that perfectly embodies the essence of the season. As I cooked these delightful morsels one rainy afternoon, the rich aroma of roasted pumpkin mingled with the sharp notes of melted Gouda, instantly transporting me to my favorite autumn memories.
What I love about this recipe is its effortless elegance; it’s a crowd-pleaser that feels gourmet yet can be prepared in under an hour. Each tender pasta shell cradles a scrumptious filling, while the nutty brown butter sage Alfredo sauce drizzled atop transforms it into a warm hug for your taste buds. Whether it’s a casual weeknight dinner or a special gathering with loved ones, this dish promises to deliver comfort and flavor that will leave everyone asking for seconds. Let’s dive into the tasty details that will make your kitchen the heart of fall festivities!
Why will you adore Pumpkin & Gouda Stuffed Shells?
Comforting warmth: The creamy pumpkin and Gouda filling wraps you in a cozy embrace, making every bite delightful.
Gourmet-like elegance: This dish is a showstopper that impresses guests while being easy to make.
Versatile option: Perfect for a weeknight meal or festive gatherings, it suits any occasion effortlessly!
Quick prep time: Whip it up in under an hour, giving you more time to enjoy with family.
Plus, don’t forget to try adding other ingredients, like sautéed spinach, for a delicious twist!
Pumpkin & Gouda Stuffed Shells Ingredients
For the Shells
- 12 large pasta shells – Structure the dish by holding in the creamy filling; substitute a similar large pasta if unavailable.
- 1 cup pumpkin puree – Adds creaminess and a slight sweetness; can be swapped with butternut squash puree for a close match.
- 1 cup shredded Gouda cheese – Offers a sharp, smoky flavor; mozzarella can be used for a milder alternative.
- 1 cup ricotta cheese – Lightens the filling with creaminess; cottage cheese works well for a low-fat option.
- 1/2 cup grated Parmesan cheese – Infuses umami and saltiness; Romano cheese is another great option.
- 1 teaspoon garlic powder – Elevates the dish’s savory notes; consider using fresh minced garlic for extra punch.
- 1/2 teaspoon nutmeg – Adds warmth and complexity to the filling; omit if you prefer a simpler flavor.
- 1 tablespoon fresh sage, chopped – Fresh sage brings aromatic brightness; use half the amount if substituting with dried sage.
- 2 tablespoons olive oil – Great for sautéing ingredients; use melted butter for a richer taste.
- Salt and pepper, to taste – Essential for flavor enhancement; sea salt enhances the dish even further.
For the Alfredo Sauce
- 1 cup heavy cream – Creates a luxurious sauce base; half-and-half can lighten it up successfully.
- 1/4 cup unsalted butter – Forms the base of the Alfredo sauce, enriching the flavor; replace with olive oil for a lighter version.
- 1 tablespoon fresh sage leaves, for frying (optional) – Adds a crunchy, flavorful garnish; feel free to omit if desired.
For a delectable dish, gather all these ingredients for your Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce and let the cozy cooking begin!
How to Make Pumpkin & Gouda Stuffed Shells
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Preheat Oven: Set your oven to 375°F (190°C) and grease a baking dish to prepare for the delicious stuffed shells.
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Cook Pasta: In a large pot, bring salted water to a boil. Cook the large pasta shells according to package instructions, then drain and let them cool so they are easier to handle.
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Prepare Filling: In a mixing bowl, blend together the pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper until smooth and well combined.
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Stuff Shells: Gently fill each cooled shell with the creamy pumpkin mixture and arrange them in the greased baking dish. It’s okay if they look a little messy—they’ll taste amazing!
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Make Alfredo Sauce: In a saucepan over medium heat, melt the unsalted butter until it’s slightly browned. Slowly pour in the heavy cream and sprinkle in the fresh sage, stirring continually until the sauce thickens. Season with salt and pepper to taste.
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Combine: Evenly pour the rich Alfredo sauce over the stuffed shells, ensuring each shell is generously coated for maximum flavor.
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Bake: Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes until the tops are bubbly and golden brown.
Optional: Garnish with crispy fried sage leaves for an extra touch of flavor and a beautiful presentation.
Exact quantities are listed in the recipe card below.
Expert Tips for Pumpkin & Gouda Stuffed Shells
• Cook Pasta Al Dente: Ensure pasta shells are cooked al dente to prevent them from becoming mushy while baking.
• Enhance Flavor: Let the brown butter in the Alfredo sauce simmer for a few extra minutes; this enriches the nutty flavor profile.
• Watch the Butter: Keep a close eye on the butter as it browns to avoid burning—you’re aiming for a beautiful golden hue!
• Solid Filling: Allow the filling to cool slightly before stuffing to make the process easier and ensure the shells remain intact.
• Storage Savings: If making ahead, prepare the stuffed shells a day in advance and refrigerate them without the sauce until ready to bake.
With these expert tips, your Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce will shine at every meal!
Pumpkin & Gouda Stuffed Shells Variations
Embrace your creativity and make these stuffed shells even more delightful with some exciting twists!
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Gluten-Free: Use gluten-free pasta shells or even zucchini boats for a light alternative.
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Dairy-Free: Swap cheeses for plant-based varieties and use coconut cream in place of heavy cream.
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Spicy Kick: Add a pinch of red pepper flakes to the filling for a subtle heat that complements the pumpkin.
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Herb Infusion: Mix in fresh thyme or rosemary with the sage for a fragrant burst of flavor.
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Veggie Boost: Stir in sautéed spinach, mushrooms, or roasted red peppers to the filling for added nutrition and color.
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Cheese Swap: Experiment with different cheeses like fontina for an earthy flavor or creamy goat cheese for a tangy twist.
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Nutty Crunch: Top with toasted pine nuts or chopped walnuts before baking for an irresistible crunch.
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Saucy Twist: Try a garlic cream sauce instead of Alfredo for a creamy twist that adds richness.
Each variation offers a unique flavor journey, waiting for you to explore!
How to Store and Freeze Pumpkin & Gouda Stuffed Shells
Fridge: Store leftovers in an airtight container for up to 3 days. Make sure to cover the dish tightly to maintain freshness and prevent drying out.
Freezer: For longer storage, freeze assembled stuffed shells without sauce in an airtight container for up to 2 months. When ready to enjoy, thaw in the fridge overnight before baking.
Reheating: To reheat, bake covered at 350°F (175°C) for 20-25 minutes until heated through. Add a splash of cream or broth if needed to revive the sauce.
Make-Ahead: Prepare the Pumpkin & Gouda Stuffed Shells a day in advance, refrigerate without sauce, and bake just before serving for a fresh-out-of-the-oven experience.
What to Serve with Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce?
Delight your senses even further by pairing this creamy and savory dish with complementary sides and drinks that enhance the cozy experience.
- Crispy Green Salad: A refreshing mix of greens with a tangy vinaigrette balances the rich flavors of the stuffed shells and cleanses the palate.
- Garlic Bread: The crunchy, buttery slices not only add texture but also soak up the delicious Alfredo sauce, making every bite a savory delight.
Pairing a fresh, vibrant salad with the warm, creamy shells introduces a delightful contrast. Elevate your meal by adding cherry tomatoes or avocados for an extra burst of flavor.
- Roasted Brussels Sprouts: These caramelized sprouts provide a lovely crunch and a hint of bitterness, enhancing the richness of the pumpkin and Gouda filling.
- Sage-Infused Risotto: A creamy, herb-forward side that brings a luxurious quality to your meal, tying in beautifully with the sage flavors of your main dish.
For the perfect ending, round off dinner with a glass of crisp white wine, like a buttery Chardonnay, or enjoy a slice of pumpkin pie for dessert!
Make Ahead Options
These Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce are perfect for meal prep enthusiasts! You can prepare the stuffed shells up to 24 hours in advance by assembling the shells filled with the pumpkin mixture and storing them covered in the refrigerator. To maintain their quality, be sure to refrigerate without the sauce until you’re ready to bake. When it’s time to cook, simply pour the freshly made Alfredo sauce over the top, cover with foil, and bake directly from the fridge, adding an extra 5-10 minutes to the baking time. This thoughtful prep means you can enjoy a cozy, effortless meal on busy weeknights!
Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce Recipe FAQs
What type of pumpkin should I use for the filling?
You can use canned pumpkin puree for convenience, or make your own by roasting fresh pumpkin and blending it until smooth. I recommend using a sugar pumpkin for the best flavor and texture.
How should I store my leftover stuffed shells?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to cover the dish tightly with plastic wrap or a lid to maintain freshness and prevent drying out.
Can I freeze Pumpkin & Gouda Stuffed Shells?
Absolutely! You can freeze the assembled stuffed shells without sauce in an airtight container for up to 2 months. When you’re ready to enjoy, simply thaw them in the fridge overnight before baking.
How can I reheat the stuffed shells for best results?
To reheat, bake the stuffed shells covered with foil at 350°F (175°C) for 20-25 minutes until heated through. If the sauce looks a bit dry, add a splash of cream or broth to bring back the creaminess.
What if I’m allergic to dairy?
If you have a dairy allergy or are lactose intolerant, you can substitute all dairy products with non-dairy alternatives; try almond or coconut milk-based cream for the sauce, and use vegan cheese in place of Gouda and ricotta.
Can I use a different type of pasta?
You sure can! If large pasta shells are not available, you can use manicotti, jumbo pasta shells, or even a gluten-free variety. Just ensure the pasta has enough structure to hold the filling beautifully.
Delicious Pumpkin & Gouda Stuffed Shells in Sage Alfredo Sauce
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a large pot, bring salted water to a boil. Cook pasta shells according to package instructions, then drain and let cool.
- In a mixing bowl, blend pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, nutmeg, sage, olive oil, salt, and pepper until smooth.
- Fill each cooled shell with the creamy pumpkin mixture and arrange in the greased baking dish.
- In a saucepan over medium heat, melt unsalted butter until browned. Slowly pour in heavy cream and add fresh sage, stirring until thickened. Season with salt and pepper.
- Evenly pour the Alfredo sauce over the stuffed shells.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden brown.