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Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo

Decadent jumbo pasta shells filled with creamy pumpkin and gouda, baked in a luxurious brown butter sage Alfredo sauce.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Fall
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Stuffed Shell Filling
  • 20-24 jumbo pasta shells cooked al dente
  • 1 cup pumpkin purée
  • 1 cup ricotta cheese
  • 1 cup shredded gouda cheese
  • 0.5 cup parmesan cheese grated
  • 1 egg
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp nutmeg
Brown Butter Sage Alfredo
  • 6 tbsp unsalted butter
  • 8-10 fresh sage leaves
  • 3 cloves garlic minced
  • 1.5 cups heavy cream
  • 0.75 cup parmesan cheese grated

Equipment

  • Large pot
  • Mixing bowls
  • Baking dish
  • Skillet

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Cook pasta shells until just under al dente; drain and cool.
  3. Combine pumpkin, ricotta, gouda, parmesan, egg, and spices to create filling.
  4. Stuff each shell generously with filling.
  5. Prepare brown butter by melting butter until golden and nutty.
  6. Add sage to crisp, then garlic, followed by cream.
  7. Stir in parmesan and simmer to thicken.
  8. Spread sauce in a baking dish and arrange stuffed shells on top.
  9. Pour remaining sauce over shells and bake for 25-30 minutes.

Notes

Crispy sage leaves make a beautiful garnish. Use smoked gouda for extra flavor.