Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

These Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce are a cozy, indulgent twist on classic stuffed pasta. The creamy pumpkin-gouda filling pairs perfectly with nutty brown butter, fragrant sage, and a rich Alfredo sauce, creating a decadent dish that’s perfect for fall dinners or special occasions.

Why You’ll Love This Recipe 🧡

🎃 Seasonal Comfort: Sweet pumpkin and savory gouda make the ultimate cozy filling.
🧀 Creamy & Rich: Brown butter and Alfredo sauce add luxurious flavor.
🌿 Fragrant Herbs: Fresh sage brings an earthy, aromatic touch.
⏱️ Easy to Make Ahead: Prepare ahead and bake before serving.
🍲 Impress Guests: Elegant, restaurant-quality pasta without the stress.

Ingredients You’ll Need

For the Shells:

• 20 jumbo pasta shells
• 1 cup pumpkin puree
• 1 cup shredded gouda
• ½ tsp nutmeg
• Salt & pepper to taste

For the Alfredo Sauce:

• 4 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated parmesan
• 8–10 fresh sage leaves
• Salt & pepper to taste

Garnish:

• Extra sage leaves
• Grated parmesan
• Toasted pumpkin seeds (optional)

Step-by-Step Instructions

Step 1 – Prepare the Shells

Cook jumbo pasta shells according to package directions until al dente. Drain and set aside on a lightly oiled tray to prevent sticking.

Step 2 – Make the Filling

Mix pumpkin puree, shredded gouda, nutmeg, salt, and pepper in a bowl until smooth and creamy.

Step 3 – Stuff the Shells

Fill each cooked shell generously with the pumpkin-gouda mixture and arrange in a greased baking dish.

Step 4 – Make Brown Butter & Sage Alfredo Sauce

In a skillet, melt butter over medium heat until it turns golden brown and nutty. Add garlic and sauté briefly, then stir in heavy cream, parmesan, and chopped sage leaves. Season with salt and pepper. Pour sauce over stuffed shells.

Step 5 – Bake & Serve

Bake in a preheated oven at 375°F (190°C) for 20 minutes until bubbly and slightly golden. Garnish with extra sage leaves, parmesan, and toasted pumpkin seeds before serving.

Expert Tips 💡

🎃 Use fresh pumpkin puree for a sweeter, richer flavor.
🧀 Shred your own gouda for better melting and texture.
🌿 Don’t burn the brown butter — remove from heat as soon as it smells nutty.
🍲 Make ahead by assembling shells, refrigerating, and baking later.

What to Serve With

• A crisp green salad with vinaigrette
• Garlic bread or baguette slices
• Roasted seasonal vegetables
• A glass of dry white wine like Pinot Grigio

FAQs

❓ Can I use butternut squash instead of pumpkin?
Yes, roasted butternut squash puree works beautifully as a substitute.

❓ Can this be made vegetarian?
Yes, the recipe is already vegetarian-friendly. Ensure your Parmesan is vegetarian or use a plant-based alternative.

❓ How long can leftovers last?
Store in an airtight container for up to 3 days. Reheat gently in the oven with a splash of cream.

Conclusion

These Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce are creamy, cozy, and perfect for fall or any special dinner. The sweet pumpkin, rich gouda, and nutty brown butter sauce make every bite unforgettable. 🎃🧀🌿