Description
Creamy, comforting, and packed with fall flavor, these pumpkin and gouda stuffed shells are baked in a rich brown butter and sage Alfredo sauce. Perfect for cozy nights or holiday meals.
Ingredients
½ pound jumbo pasta shells
1¼ cup ricotta cheese
½ can pumpkin puree
⅓ cup shredded gouda (for filling)
⅓ cup shredded gouda (for topping)
2 cloves garlic, minced
1 tsp nutmeg
1 tsp salt
1 tsp black pepper
½ large yellow onion, diced
1 tbsp olive oil
6 fresh sage leaves, chopped
4 tbsp salted butter
1 tbsp all-purpose flour
2 cups heavy cream
Extra sage leaves for garnish
Instructions
Preheat oven to 400°F and cook pasta shells al dente.
In a skillet, sauté the diced onion and half the chopped sage in olive oil until translucent.
In a bowl, combine ricotta, pumpkin puree, garlic, nutmeg, salt, pepper, sautéed onions, and ⅓ cup shredded gouda.
In a separate saucepan, melt butter until browned. Add remaining sage and whisk in flour, followed by the cream. Stir until thickened.
Spread half the Alfredo sauce in a baking dish.
Fill each pasta shell with ~2 tablespoons of the pumpkin-gouda filling.
Arrange shells in the baking dish and top with remaining sauce and shredded gouda.
Bake for 20–25 minutes until bubbly and golden.
Top with fried sage leaves before serving.
Notes
Use canned pumpkin, not pumpkin pie mix.
You can prep and refrigerate a day in advance.
Great for freezing before baking.
Fontina or mozzarella can substitute gouda if needed.
Fried sage makes a beautiful garnish and adds flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 580
- Sugar: 4g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 115mg
Keywords: Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce, pumpkin pasta, baked shells, fall pasta, vegetarian comfort food