Fall in Love with Pumpkin & Gouda Stuffed Shells

Autumn cooking is about warmth, depth, and indulgence. It’s the season where creamy sauces feel necessary, herbs become aromatic anchors, and pasta transforms into something deeply comforting. Pumpkin & Gouda Stuffed Shells in Brown Butter Sage Alfredo Sauce is a dish that fully embraces that feeling. This recipe feels luxurious yet approachable, rustic yet elegant—perfect for cozy nights when you want something special but still comforting.

Pumpkin brings a subtle sweetness and velvety texture, while smoked gouda adds richness and depth that makes every bite memorable. Wrapped inside tender jumbo pasta shells and baked in a nutty brown butter sage alfredo, this dish becomes the ultimate fall comfort meal—perfect for family dinners, holidays, or impressing guests without stress.

In Brown Butter Sage Alfredo Sauce

This dish combines creamy pumpkin, melted gouda, tender pasta, and a deeply flavorful sauce that feels like autumn on a plate. Every forkful is warm, indulgent, and balanced.

Ingredients

For the Stuffed Shells

• 20 jumbo pasta shells
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1½ cups shredded gouda cheese
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• ½ teaspoon nutmeg
• Salt and black pepper to taste

For the Brown Butter Sage Alfredo Sauce

• 6 tablespoons unsalted butter
• 8–10 fresh sage leaves
• 2 cloves garlic, minced
• 1½ cups heavy cream
• ¾ cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Cook jumbo shells in salted water until al dente, drain, and set aside.
2. In a large bowl, mix pumpkin purée, gouda, ricotta, Parmesan, egg, garlic powder, nutmeg, salt, and pepper until smooth.
3. Carefully stuff each pasta shell with pumpkin cheese mixture and place into a greased baking dish.
4. In a saucepan, melt butter over medium heat until foamy and golden brown. Add sage leaves and fry until crisp. Remove sage and set aside.
5. Add garlic to the brown butter and sauté briefly. Pour in cream and simmer gently for 5 minutes.
6. Stir in Parmesan cheese, salt, and pepper until sauce thickens.
7. Pour sauce evenly over stuffed shells.
8. Bake uncovered for 25–30 minutes until bubbly and lightly golden.
9. Garnish with crispy sage leaves and extra Parmesan before serving.

Why Pumpkin & Gouda Are a Perfect Match

Pumpkin provides subtle sweetness and creaminess without overpowering the dish. Gouda melts beautifully, adding smoky richness that complements the nutty brown butter. Together, they create a filling that feels indulgent yet balanced—perfect for fall.

Make-Ahead & Serving Tips

• Assemble ahead and refrigerate up to 24 hours before baking
• Serve with a crisp green salad or roasted vegetables
• Leftovers reheat beautifully and taste even better the next day

Pumpkin & Gouda Stuffed Shells

Creamy pumpkin and gouda stuffed shells baked in a rich brown butter sage alfredo sauce for the ultimate fall comfort meal.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American, Italian-inspired

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 20 jumbo pasta shells
• 1 cup pumpkin puree

Equipment

• Baking dish
• Saucepan

Method

 

1. Prepare filling and stuff cooked pasta shells.
2. Bake with brown butter sage alfredo sauce until bubbly.

Notes

Substitute smoked gouda for deeper flavor.