Description
Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce is the kind of cozy, creamy pasta bake that instantly upgrades dinner. Tender jumbo shells are filled with a rich pumpkin and cheese mixture, covered in a silky brown butter sage Alfredo, and baked until bubbly and golden. It is an easy recipe packed with comfort food flavor, perfect for a cozy dinner, easy dinner ideas, holiday meals, family gatherings, and satisfying food ideas when you want something warm, creamy, and unforgettable.
Ingredients
20 jumbo pasta shells
1 1/2 cups pumpkin puree
1 cup ricotta cheese
1 cup shredded Gouda cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
4 tablespoons unsalted butter
8 fresh sage leaves, chopped
2 cups heavy cream
4 ounces cream cheese, softened
3/4 cup grated Parmesan cheese
1/4 cup reserved pasta water
1/2 cup shredded mozzarella cheese for topping
2 tablespoons grated Parmesan cheese for topping
Instructions
1. Bring a large pot of salted water to a boil and cook the jumbo pasta shells until just al dente. Drain them carefully and place them on a tray so they do not stick together.
2. In a mixing bowl, combine the pumpkin puree, ricotta cheese, shredded Gouda, shredded mozzarella, Parmesan cheese, egg, minced garlic, salt, black pepper, and nutmeg. Stir until smooth and fully combined.
3. In a saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty. Add the chopped sage leaves and let them cook for about 30 seconds.
4. Reduce the heat to low and whisk in the heavy cream and cream cheese until smooth. Stir in the Parmesan cheese and cook gently until the sauce thickens slightly. Add the reserved pasta water if needed to loosen the sauce.
5. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Spread a layer of Alfredo sauce over the bottom of the dish.
6. Spoon the pumpkin Gouda filling into each cooked shell and arrange the filled shells in the baking dish.
7. Pour the remaining brown butter sage Alfredo sauce over the stuffed shells. Sprinkle the top with the extra mozzarella and Parmesan cheese.
8. Bake for 25 to 30 minutes, until the shells are heated through and the top is bubbly and lightly golden.
9. Let the dish rest for 5 minutes before serving. Garnish with extra sage if desired.
Notes
Use plain pumpkin puree, not pumpkin pie filling, so the flavor stays savory and balanced.
Do not overcook the shells during boiling because they will continue to soften while baking.
Keep the Alfredo sauce slightly loose before baking since it will thicken more in the oven and as it rests.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 612
- Sugar: 6 g
- Sodium: 742 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 128 mg
Keywords: pumpkin stuffed shells, gouda stuffed shells, brown butter sage alfredo, baked pasta, easy dinner, cozy dinner, holiday dinner, comfort food, pumpkin pasta, stuffed shell recipe