These Pumpkin & Gouda Stuffed Shells are a cozy treat! Large pasta shells are filled with creamy pumpkin and rich Gouda cheese, making each bite warm and tasty.
The brown butter and sage Alfredo sauce adds a unique twist, bringing a nutty flavor that makes it extra special. I like to serve these with a sprinkle of cheese on top—because who can resist more cheese? 😋
Key Ingredients & Substitutions
Pumpkin puree: This is the star of the dish. You can use canned pumpkin for convenience or make your own from fresh pumpkins. If you’re looking for alternatives, butternut squash puree works well too!
Gouda cheese: Its creaminess is perfect for this filling. If Gouda isn’t available, try using smoked mozzarella or fontina for a similar texture and flavor. Both will give that creamy touch to the shells.
Ricotta cheese: Provides a nice creaminess to the filling. You can use cottage cheese if you like a lower-fat option, just blend it for a smoother consistency.
Sage: Fresh sage enhances the flavor significantly. If fresh isn’t available, dried sage can be used; just reduce the amount to about half since dried herbs are stronger.
What’s the Best Way to Cook Stuffed Shells Without Making a Mess?
Making and filling stuffed shells can be tricky, but here are some tips to keep it easy:
- Use a Piping Bag: To fill the shells neatly, consider using a piping bag. If you don’t have one, a zip-top bag with the corner snipped off can work just fine!
- Layer the Sauce: When assembling, pour a little Alfredo sauce at the bottom of the baking dish. This prevents sticking and adds extra flavor to the shells.
- Don’t Overcook the Pasta: Boil the pasta shells al dente. They will continue cooking in the oven, ensuring they stay tender without falling apart.
With these tips, your stuffed shells will be neat and delicious every time!
Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
Ingredients You’ll Need:
For the Stuffed Shells:
- 20 large pasta shells
- 1 ½ cups pumpkin puree (canned or homemade)
- 1 ½ cups shredded Gouda cheese
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
- Salt and pepper to taste
For the Brown Butter Sage Alfredo Sauce:
- 6 tablespoons unsalted butter
- 10 fresh sage leaves
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
How Much Time Will You Need?
This delicious dish requires about 30 minutes of prep time and 25-30 minutes of cooking time. Altogether, you’re looking at around 1 hour to prepare and bake, making it a fantastic choice for a cozy evening meal or dinner party!
Step-by-Step Instructions:
1. Cook the Pasta Shells:
Begin by boiling a large pot of salted water. Once the water comes to a boil, add the pasta shells and cook them until they are al dente according to package instructions, which is usually about 10 minutes. After cooking, drain the shells carefully and rinse them with cold water to stop the cooking process. Set them aside.
2. Prepare the Filling:
In a large mixing bowl, combine the pumpkin puree, shredded Gouda, ricotta cheese, grated Parmesan, minced garlic, chopped sage, the egg, and season with salt and pepper. Mix everything well until you have a smooth and creamy filling. This filling is what makes the shells so flavorful!
3. Stuff the Shells:
Using a spoon, carefully fill each cooked pasta shell with the pumpkin and Gouda mixture. Make sure to be generous! Once filled, arrange the stuffed shells in a large baking dish in a single layer.
4. Make the Brown Butter Sage Alfredo Sauce:
In a medium saucepan, melt the unsalted butter over medium heat. Allow it to cook until it begins to brown and gives off a nutty aroma, which takes about 4-5 minutes. Keep an eye on it to prevent burning! Add the fresh sage leaves and minced garlic to the browned butter, cooking for another minute until everything is fragrant. Reduce the heat to low, then slowly whisk in the heavy cream. Stir in the grated Parmesan cheese until it fully melts and the sauce becomes smooth. Season with salt and pepper to taste.
5. Assemble and Bake:
Now, pour the warm brown butter sage Alfredo sauce evenly over the stuffed shells in the baking dish. If you like, sprinkle some extra shredded Gouda or Parmesan on top for added cheesiness!
6. Bake:
Preheat your oven to 375°F (190°C). Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes, until the sauce is bubbling and the tops of the shells have turned golden brown.
7. Serve:
Once baked, remove the dish from the oven and garnish with a few fresh sage leaves for a beautiful presentation. Serve the stuffed shells warm and enjoy the rich, cozy flavors that make this dish a delightful favorite! Perfect for a comforting fall meal or a dinner party centerpiece, this recipe yields about 4-6 servings.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you want to use fresh pumpkin, you’ll need to cook and puree it first. Cut a pumpkin in half, scoop out the seeds, and roast the halves cut-side down at 400°F (200°C) for about 45 minutes or until soft. Scoop out the flesh and blend it until smooth to use in your recipe.
What Can I Substitute for Gouda Cheese?
If Gouda isn’t available, try using smoked mozzarella or fontina cheese for similar creaminess and flavor. Both options will work well and add a nice richness to the filling.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of cream or extra sauce to keep it moist.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the stuffed shells and Alfredo sauce a day in advance. Keep them covered in the refrigerator separately and assemble just before baking. You’ll need to add a few extra minutes to the baking time to warm everything thoroughly.
