Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce

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Pumpkin season has a way of sneaking into everything I cook this time of year—and I’m not mad about it. These Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce are one of those recipes that came from a craving for something comforting but just a little unexpected. The creamy pumpkin mixed with melty gouda, all wrapped up in tender pasta shells, then bathed in a luscious brown butter sage Alfredo—it’s the kind of dish that makes you pause and appreciate every single bite.

I love serving this when I want to impress without spending hours in the kitchen. The flavor combination is rich, savory, slightly sweet, and completely cozy. Plus, that golden baked top and aromatic sage leaves make it look as good as it tastes. Whether you’re planning a fall dinner party or just want a comforting dinner that feels a bit elevated, this dish is the perfect pick.

Why You’ll Love This Pumpkin Gouda Stuffed Shells Recipe

This recipe is a creamy, cheesy dream with a touch of fall magic. The gouda adds a buttery melt, while the pumpkin brings a subtle sweetness and velvety texture that balances out the rich Alfredo sauce. And speaking of the sauce—brown butter and sage take everything up a notch with nutty, earthy depth. It’s vegetarian-friendly, yet so hearty no one will miss the meat.

It’s also incredibly make-ahead friendly, meaning you can prep it earlier in the day or even the day before, then bake it when you’re ready. Leftovers? Even better the next day.

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What Kind of Pasta Shells Should I Use?

Jumbo pasta shells are key here. Their size makes them perfect for stuffing, and they hold the filling beautifully without tearing. Be sure to cook them al dente, so they’re easy to handle without becoming too soft during baking. If you can’t find jumbo shells, manicotti could work in a pinch, but the presentation won’t be quite the same.

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Options for Substitutions

• Cheese: Smoked gouda brings a unique flavor, but you could substitute with fontina, gruyère, or even mozzarella for a milder profile.
• Pumpkin: No canned pumpkin? Cooked and mashed butternut squash or sweet potato will give you a similar texture and sweetness.
• Alfredo Sauce: If brown butter feels too indulgent, a lighter béchamel or even store-bought Alfredo can be used.
• Herbs: Sage is classic with pumpkin, but fresh thyme or rosemary can also complement the flavors beautifully.
• Gluten-Free: Use gluten-free pasta shells and a gluten-free flour alternative for the sauce to make this dish gluten-free friendly.

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Ingredients for Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce

• Jumbo Pasta Shells – These sturdy shells are perfect for holding the creamy filling without breaking apart.
• Canned Pumpkin Puree – Adds a velvety texture and natural sweetness that pairs perfectly with the earthy sage.
• Smoked Gouda Cheese – Brings a creamy melt and a slightly smoky flavor that deepens the overall taste.
• Parmesan Cheese – Adds sharpness and saltiness to balance the richness.
• Ricotta Cheese – Makes the filling creamy and smooth, helping bind everything together.
• Egg – Acts as a binder in the filling to hold it together while baking.
• Fresh Sage Leaves – Infuses both the filling and sauce with deep, aromatic flavor.
• Unsalted Butter – The base of the brown butter Alfredo, giving a nutty richness.
• Heavy Cream – Essential for creating a silky Alfredo sauce.
• Garlic – Brings a punch of savory flavor to the sauce.
• Nutmeg – A subtle but key spice that brings warmth and enhances the pumpkin.
• Salt and Pepper – For balancing and seasoning throughout.

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Step 1: Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente—about 1-2 minutes less than package instructions. Drain and rinse them gently with cool water to stop the cooking process. Set aside on a baking sheet, drizzle lightly with olive oil to prevent sticking.

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Step 2: Make the Pumpkin Gouda Filling

In a large mixing bowl, combine the canned pumpkin puree, ricotta cheese, smoked gouda (reserve some for topping), grated parmesan, egg, nutmeg, salt, pepper, and chopped fresh sage. Mix until well combined. Taste and adjust seasoning as needed.

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Step 3: Make the Brown Butter Sage Alfredo Sauce

In a large skillet, melt the unsalted butter over medium heat. Add fresh sage leaves and cook until the butter starts to brown and smell nutty, and the sage becomes crispy—about 4–5 minutes. Remove the sage leaves and set them aside for garnish. Add minced garlic and cook briefly, then slowly whisk in the heavy cream. Simmer until the sauce thickens slightly. Stir in parmesan cheese, salt, pepper, and a pinch of nutmeg.

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Step 4: Assemble the Shells

Preheat your oven to 375°F (190°C). Pour a layer of the brown butter sage Alfredo sauce into the bottom of a baking dish. Fill each shell with about 1-2 tablespoons of the pumpkin gouda mixture and nestle them into the sauce.

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Step 5: Add Sauce and Cheese

Pour the remaining Alfredo sauce over the top of the filled shells. Sprinkle the reserved smoked gouda and additional parmesan on top. Place the crispy sage leaves across the surface.

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Step 6: Bake

Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the cheese is bubbling and slightly golden. Let it rest for a few minutes before serving.

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How Long to Prepare the Pumpkin Gouda Stuffed Shells

Prep Time: This dish takes about 30–35 minutes to prep. That includes boiling the pasta shells, mixing the filling, and making the brown butter Alfredo sauce from scratch. If you’re a multitasker, you can prepare the filling while the pasta cooks and get the sauce started while the oven preheats.

Cook Time: Once assembled, the shells bake for around 30–35 minutes. Covering for the first part of baking ensures the filling heats evenly without drying out, then removing the foil lets the top bubble and brown to perfection.

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Tips for Perfect Pumpkin Gouda Stuffed Shells

• Use a piping bag or a Ziploc with the tip cut off to easily fill the shells without mess.
• Don’t overcook the pasta—al dente is best so the shells hold their shape when baked.
• Let the brown butter develop a golden color and nutty aroma, but don’t walk away—brown butter can go from perfect to burnt fast.
• Always taste your filling before adding the egg to adjust seasoning.
• Let the dish sit for 5–10 minutes after baking so the sauce sets slightly before serving.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta shells: They’ll tear during stuffing and become mushy while baking.
• Skipping the brown butter step: It’s tempting to rush the sauce, but that deep flavor comes from browning the butter properly.
• Using watery pumpkin: If your pumpkin puree is too thin, the filling will be runny. Use thick puree or drain if needed.
• Not seasoning each layer: From filling to sauce, make sure every component has salt and spice.
• Overbaking: Covering with foil helps prevent dry shells, but don’t forget to uncover for that golden finish.

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What to Serve With Pumpkin Gouda Stuffed Shells?

1. Garlicky Sautéed Green Beans

The fresh snap and light garlic flavor cut through the creamy richness.

2. Apple Walnut Salad

Bright, crisp, and slightly sweet—this salad is a beautiful contrast to the savory shells.

3. Rosemary Focaccia Bread

Soak up that delicious Alfredo sauce with a slice of warm, herby bread.

4. Roasted Brussels Sprouts

Crispy and caramelized Brussels add earthiness that complements the sage.

5. A Glass of Chardonnay

Creamy, buttery, and slightly oaky—it mirrors the richness of the sauce and enhances the pumpkin.

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Storage Instructions

Refrigerator: Let leftovers cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through, covered with foil to retain moisture.

Freezer: Assemble the dish completely, but don’t bake it. Wrap tightly with plastic wrap and foil, then freeze for up to 2 months. Bake straight from frozen at 375°F, covered, for 45–55 minutes or until hot in the center.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~520 kcal
• Protein: 19g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 5g
• Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 105mg
• Sodium: 560mg

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Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can fully assemble the shells and refrigerate them up to a day ahead. Just bake when ready.

Can I freeze leftovers?

Absolutely. Store leftovers in a freezer-safe container for up to 2 months. Reheat in the oven for best results.

What’s the best cheese alternative to smoked gouda?

Fontina, gruyère, or sharp white cheddar work well, though each will offer a slightly different flavor.

Can I add protein to this dish?

Sure! Crumbled cooked sausage or pancetta can be added to the filling or sprinkled on top before baking.

How do I make this gluten-free?

Use gluten-free pasta shells and swap in gluten-free flour if thickening the sauce. Check all labels to avoid hidden gluten.

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Conclusion

This Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce recipe is autumn comfort food at its best—creamy, cheesy, herby, and full of seasonal warmth. Whether it’s a weeknight indulgence or a cozy holiday side dish, this recipe delivers flavor and elegance with surprisingly little effort. Perfect for when you want to impress guests—or just treat yourself to a plate full of fall flavor.

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