Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce brings together the best flavors of fall in one cozy, comforting dish that’s easier to make than you’d think. This recipe transforms simple ingredients into something truly special for your dinner table.
Table of Contents
Ingredients for Pumpkin Gouda Stuffed Shells
Quality ingredients make all the difference in this recipe, and I’ve learned through trial and error which ones work best. For the pumpkin puree, I recommend using pure canned pumpkin rather than pumpkin pie filling, which contains added spices and sugar that throw off the savory balance. My go-to brands are Libby’s or Farmer’s Market organic, though homemade roasted pumpkin works beautifully if you have extra time.
- 12 jumbo pasta shells
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 cup smoked gouda cheese, shredded – I recommend buying a block and shredding it yourself for better melting and richer flavor
- ½ cup ricotta cheese (whole milk ricotta gives the creamiest texture)
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese – In my experience, freshly grated Parmigiano-Reggiano works best and melts more smoothly
- 4 fresh sage leaves (dried sage won’t give you the same aromatic quality)
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- Salt and pepper to taste – I usually add about ½ teaspoon of each to the filling
Step-by-Step Instructions
I recommend reading through all the steps before you begin so you can work efficiently and time everything perfectly. Using a light-colored saucepan for the brown butter helps you see when it reaches that perfect golden stage.
Step 1: Bring a large pot of generously salted water (it should taste like seawater) to a rolling boil. Add the jumbo pasta shells and cook for 8-9 minutes until al dente. They should still have a slight firmness in the center since they’ll continue cooking in the oven. Drain and rinse with cool water to stop the cooking process, then toss with a small drizzle of olive oil to prevent sticking. Set aside on a clean kitchen towel. If a shell or two breaks during cooking, don’t worry – you can overlap two halves when filling and they’ll hold together once baked.
Step 2: While the pasta cooks, prepare your filling by combining pumpkin puree, shredded gouda, ricotta, garlic powder, salt, and pepper in a medium mixing bowl. Stir until completely smooth and well incorporated. The mixture should be thick enough to hold its shape but still creamy and spreadable.
Step 3: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter or cooking spray. Fill each cooled shell with about 2 tablespoons of the pumpkin-cheese mixture, using a small spoon to pack it in gently. Arrange the filled shells in a single layer in your prepared baking dish, keeping them snug but not overcrowded.
Step 4: Make the brown butter sage sauce by melting butter in a light-colored saucepan over medium heat (the light color helps you see when the butter browns). Watch it carefully as it foams and turns golden brown with a nutty aroma, about 3-4 minutes. You’ll see little brown specks forming on the bottom – that’s what you want. Remove from heat immediately to prevent burning. Whisk in heavy cream and add fresh sage leaves, then return to low heat and simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
Step 5: Pour half of the brown butter sage sauce evenly over the stuffed shells, making sure each one gets coated. Reserve the remaining sauce for serving. Sprinkle grated Parmesan cheese over the top. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the edges are bubbly and the cheese turns golden. Let rest for 5 minutes before serving, then drizzle with the remaining warm sauce. If the reserved sauce has cooled and thickened too much, gently rewarm it with a splash of cream.
Perfect Pairings for Pumpkin Gouda Stuffed Shells
These rich, creamy shells pair wonderfully with lighter sides that balance the dish’s indulgent flavors.
Fresh Arugula Salad: A peppery arugula salad dressed with lemon vinaigrette cuts through the richness of the cheese sauce and adds a refreshing contrast. The bitter greens complement the sweet pumpkin perfectly while providing a nutritional boost.
Roasted Brussels Sprouts: Caramelized Brussels sprouts bring earthy flavors and crispy texture that contrast beautifully with the soft, creamy shells. This pairing works especially well for autumn dinner parties.
Garlic Bread: Classic garlic bread rolls are perfect for soaking up every drop of that brown butter sage sauce. The crusty exterior and soft interior make it an irresistible accompaniment.
Roasted Butternut Squash: Double down on fall flavors with roasted butternut squash seasoned with cinnamon and nutmeg. The natural sweetness echoes the pumpkin while adding textural variety.
Sautéed Green Beans: Simple sautéed green beans with almonds provide a crisp, fresh element that balances the meal nutritionally while keeping the focus on the star dish. Similar to how sides work with our autumn sausage pasta squash, green vegetables brighten the plate.
Storage & Serving Tips
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. I recommend keeping any extra sauce separate to prevent the shells from becoming soggy. You can also assemble this dish completely up to 24 hours in advance – just don’t add the sauce until you’re ready to bake. Cover tightly with plastic wrap and refrigerate, which makes it perfect for holiday meal prep or dinner parties when you want to minimize last-minute cooking.
Reheat individual portions in the oven at 350°F for about 15 minutes, adding a splash of cream or milk if the shells seem dry. The microwave works in a pinch, but the oven gives you better texture and helps crisp up the edges again. Warm the leftover sauce separately on the stovetop and drizzle it fresh over reheated shells for restaurant-quality results.
These shells freeze beautifully after assembly but before baking. Wrap the dish tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding an extra 5-10 minutes to the covered baking time if they’re still slightly cold in the center.
FAQs
Can I use a different type of cheese instead of gouda?
Yes, you can substitute gruyere, fontina, or even sharp cheddar for the gouda. Each will give you a slightly different flavor profile, but the creamy texture will remain similar. Just avoid using pre-shredded cheese when possible, as it contains anti-caking agents that affect melting.
What if I can’t find fresh sage?
Fresh sage is really important for this recipe because it infuses the brown butter sauce with aromatic flavor. If you absolutely can’t find it, you could use fresh thyme or rosemary instead, but I don’t recommend dried sage as it won’t give you the same results.
Can I make this vegetarian dish vegan?
You can create a vegan version by using cashew cream instead of dairy, nutritional yeast for the cheesy flavor, and plant-based butter. The texture won’t be identical, but it will still be delicious and satisfying.
Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce
Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a rolling boil. Add the jumbo pasta shells and cook for 8-9 minutes until al dente. Drain and rinse with cool water to stop the cooking process, then toss with a drizzle of olive oil to prevent sticking. Set aside on a clean kitchen towel.
- In a medium mixing bowl, combine pumpkin puree, shredded gouda, ricotta, garlic powder, salt, and pepper. Stir until completely smooth and well incorporated.
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish. Fill each cooled shell with about 2 tablespoons of the pumpkin-cheese mixture. Arrange the filled shells in a single layer in the prepared baking dish.
- Make the brown butter sage sauce by melting butter in a light-colored saucepan over medium heat. Cook for 3-4 minutes until golden brown with a nutty aroma and brown specks form on the bottom. Remove from heat immediately, whisk in heavy cream, add fresh sage leaves, then return to low heat and simmer for 2-3 minutes until sauce coats the back of a spoon.
- Pour half of the brown butter sage sauce over the stuffed shells and sprinkle with Parmesan cheese. Reserve remaining sauce for serving. Cover tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden. Let rest for 5 minutes, then drizzle with remaining sauce before serving.
