Pumpkin Gouda Stuffed Shells: Sage Alfredo
Perfect for a Cozy Fall Dinner! Dinner.
Creamy pumpkin and smoked Gouda stuffed shells bathed in a luxurious brown butter sage Alfredo sauce. A truly stunning and comforting fall dish.
I remember first dreaming this recipe up one chilly October afternoon. The air was filled with the scent of burning leaves, and I was craving something hearty, something that tasted like fall, but also felt a little elegant. I had some leftover pumpkin puree and a beautiful wedge of smoked Gouda, and the idea just sparked! The first time I served it, my family was just... silent. In a good way! Forks clinking, eyes closed in appreciation. It felt like a little piece of autumn magic on a plate. It truly fills the kitchen with the most wonderful, earthy aromas. Honestly, it’s one of those recipes that just feels right.
Why You'll Adore These Stuffed Shells
- •It’s the ultimate cozy fall dish, bursting with autumnal flavors.
- •The smoked Gouda adds a sophisticated, nutty twist to classic pumpkin.
- •Brown butter sage Alfredo? I mean, come on, that sauce is divine!
- •Visually stunning, making it perfect for holiday gatherings or a special dinner.
- •Surprisingly straightforward to make for such an impressive meal.
- •It fills your home with the most incredible, comforting aromas while baking.
This recipe is an absolute dream! The pumpkin and Gouda filling is so creamy and flavorful, and that brown butter sage sauce? Pure genius! It’s going straight into my holiday rotation. My guests couldn't stop raving!
Essential Ingredient Guide
- Jumbo Shells: Don’t overcook them! They need to be al dente, as they’ll finish cooking in the oven. Rinse with cold water immediately after draining to stop the cooking process and prevent sticking.
- Pumpkin Puree: Be absolutely sure you’re using pure pumpkin puree, not pumpkin pie filling. The latter is sweetened and spiced, which isn't what we want here. The simple can works best.
- Smoked Gouda: This is a star! The smoked flavor of Gouda elevates the entire dish. Don't skip it, it adds a beautiful depth that really complements the pumpkin. Shred it yourself for the best melt.
- Fresh Sage: Fresh sage is non-negotiable for the brown butter sauce. Its earthy, slightly peppery flavor is iconic with fall dishes and pairs perfectly with pumpkin. Dried sage just won't give you the same magic.
- Heavy Cream: For a truly luscious Alfredo, heavy cream is key. It creates that rich, velvety texture we all crave. You can try half-and-half for a lighter version, but it won't be quite as indulgent.
Complete Cooking Process
- Boil shells until just tender; cool quickly and toss with oil.
- Sauté shallot and garlic for the filling base, let it cool slightly.
- Combine pumpkin puree, ricotta, smoked Gouda, Parmesan, egg, nutmeg, salt, and pepper with the sautéed aromatics for the rich filling.
- Carefully fill each pasta shell with a generous amount of the pumpkin-Gouda mixture.
- Arrange the stuffed shells snugly in a single layer in your prepared baking dish.
- Melt butter in a saucepan, watching closely as it foams and browns to a nutty aroma.
- Add fresh sage and garlic to the brown butter, letting their fragrances bloom.
- Stir in heavy cream and Parmesan cheese, simmering gently until the sauce is velvety and smooth.
- Season the Alfredo sauce to perfection with salt and pepper.
- Pour that glorious brown butter sage Alfredo sauce all over the stuffed shells.
- Sprinkle extra shredded smoked Gouda cheese on top for a beautiful crust.
- Bake until bubbly and golden, letting the flavors meld and the cheese melt into a dreamy topping.
- Rest briefly before serving, allowing everything to settle and deepen in flavor.
Curious Kitchen Thoughts
→Can I make this ahead of time?
Yes, absolutely! You can assemble the entire dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When you're ready to bake, let it sit at room temperature for about 30 minutes before popping it into the oven. You might need to add an extra 5-10 minutes to the baking time.
→What kind of Gouda should I use?
Smoked Gouda is truly the star here for its depth of flavor. You can find it in most grocery stores. If you can't find smoked, regular Gouda will work, but you'll miss that wonderful subtle smokiness that really elevates the dish.
→Can I use dried sage instead of fresh?
While fresh sage truly makes the brown butter sauce sing, if you're in a pinch, you can use dried. Remember the rule of thumb: use about 1/3 the amount of dried herbs compared to fresh. So, for 1/4 cup fresh, use about 1 to 1 1/2 teaspoons of dried, crumbled sage.
→What should I serve with these shells?
These shells are quite rich and hearty, so I love serving them with something fresh to balance it out. A simple green salad with a light vinaigrette, or some steamed green beans with a squeeze of lemon, would be perfect. And, of course, a crusty piece of bread for soaking up any extra sauce!
→How do I prevent the shells from tearing when stuffing?
The trick is to cook them just until al dente – not too soft. And then, rinse them well with cold water and toss them gently with olive oil. This makes them more pliable and less likely to stick together or tear. A small spoon or even a piping bag (if you’re feeling fancy!) can help with stuffing.
Pumpkin Gouda Stuffed Shells: Sage Alfredo
Pumpkin Gouda stuffed shells with brown butter sage Alfredo sauce. A delicious and visually stunning Thanksgiving recipe. Perfect for a festive dinner.
Timing
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Recipe Details
Ingredients
For the Jumbo Shells
- 011 box (12 ounces) jumbo pasta shells
- 021 tablespoon olive oil
For the Pumpkin Gouda Filling
- 011 tablespoon olive oil
- 021 shallot, finely minced
- 032 cloves garlic, minced
- 041 (15-ounce) can pumpkin puree (not pie filling)
- 051 1/2 cups whole milk ricotta cheese
- 061 1/2 cups shredded smoked Gouda cheese, divided
- 071/2 cup freshly grated Parmesan cheese
- 081 large egg
- 091/4 teaspoon ground nutmeg
- 10Salt and freshly ground black pepper to taste
For the Brown Butter Sage Alfredo Sauce
- 011/2 cup (1 stick) unsalted butter
- 021/4 cup fresh sage leaves, roughly chopped
- 032 cloves garlic, minced
- 042 cups heavy cream
- 051/2 cup freshly grated Parmesan cheese
- 06Salt and freshly ground black pepper to taste
For Garnish
- 01Fresh sage leaves (optional)
- 02Extra Parmesan cheese
Instructions
Cook the jumbo pasta shells according to package directions until al dente. Drain, rinse with cold water to stop cooking, and toss gently with 1 tablespoon of olive oil to prevent sticking. Set aside.
Prepare the filling: In a medium skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced shallot until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
In a large bowl, combine the pumpkin puree, ricotta cheese, 1 cup of smoked Gouda cheese, 1/2 cup of Parmesan cheese, the egg, nutmeg, and the cooled shallot-garlic mixture. Season generously with salt and pepper. Mix until well combined.
Stuff the shells: Preheat your oven to 375°F (190°C). Carefully stuff each cooked shell with the pumpkin-Gouda filling. This can be a bit messy, but it’s part of the fun! Arrange the stuffed shells in a single layer in a 9x13-inch baking dish.
Make the brown butter sage Alfredo: In a medium saucepan, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns golden brown and smells nutty (be careful not to burn it!). Add the chopped fresh sage leaves and cook for 30 seconds until fragrant. Stir in the minced garlic and cook for another 30 seconds.
Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in 1/2 cup of Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
Assemble and bake: Pour the brown butter sage Alfredo sauce evenly over the stuffed shells in the baking dish. Sprinkle the remaining 1/2 cup of smoked Gouda cheese over the top.
Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. If the cheese is browning too quickly, you can loosely cover the dish with foil.
Remove from oven and let rest for a few minutes before serving. Garnish with fresh sage leaves and extra Parmesan cheese, if desired. Enjoy this comforting fall masterpiece!
Notes & Tips
- 1You can swap smoked Gouda for a smoked cheddar or even provolone if you prefer, but Gouda is truly wonderful here.
- 2For a deeper flavor, you can roast your own pumpkin instead of using canned puree.
- 3A little pinch of cayenne pepper in the filling can add a subtle warmth if you like a tiny kick.
- 4If you’re short on fresh sage, a mix of dried thyme and rosemary can work in the brown butter, though it will change the flavor profile.
- 5This dish is fantastic for meal prepping for a few days of delightful lunches or dinners.
Tools You'll Need
- •Always use pure pumpkin puree, not pie filling, for the best flavor.
- •Cook shells al dente and rinse immediately to prevent sticking and overcooking.
- •Watch your butter closely when browning it; it can go from perfect to burnt in seconds!
- •Don't skimp on the fresh sage—it’s essential for that signature fall flavor.
- •Season your filling and sauce well; tasting as you go is key to perfection.