Description
If you’re searching for a cozy fall dinner idea that’s both elegant and comforting, these Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce are a dream come true. The creamy pumpkin filling, smoky gouda, and nutty brown butter sage sauce create a luxurious, restaurant-quality dish that’s surprisingly easy to pull off. It’s perfect for chilly nights, impressive enough for guests, and ideal for anyone looking for quick dinner ideas, easy recipes, or a satisfying vegetarian option. Whether you serve it for a festive dinner or just because it’s Tuesday, this one’s going into your fall dinner rotation.
Ingredients
12 ounces jumbo pasta shells
1 cup canned pumpkin puree
1 cup ricotta cheese
1 ½ cups shredded smoked gouda cheese, divided
½ cup grated parmesan cheese
1 large egg
1 tablespoon chopped fresh sage
¼ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon black pepper
4 tablespoons unsalted butter
6–8 whole fresh sage leaves
2 cloves garlic, minced
1 ¼ cups heavy cream
¼ cup grated parmesan cheese (for sauce)
Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook jumbo pasta shells until al dente, about 1–2 minutes less than the package suggests. Drain and rinse with cold water. Set aside.
2. In a mixing bowl, stir together pumpkin puree, ricotta, 1 cup gouda, ½ cup parmesan, egg, nutmeg, chopped sage, salt, and pepper. Mix until smooth.
3. In a skillet, melt butter over medium heat. Add whole sage leaves and cook until butter browns and sage crisps, about 4–5 minutes. Remove sage and set aside.
4. Add garlic to butter and cook for 30 seconds. Pour in heavy cream and simmer until thickened. Stir in ¼ cup parmesan, salt, pepper, and a pinch of nutmeg.
5. Preheat oven to 375°F (190°C). Spread a layer of Alfredo sauce in the bottom of a baking dish.
6. Fill each pasta shell with 1–2 tablespoons of filling and arrange in the dish.
7. Pour remaining sauce over the shells. Top with remaining ½ cup gouda and crispy sage leaves.
8. Cover with foil and bake for 20 minutes. Uncover and bake another 10–15 minutes until bubbly and golden.
9. Let rest 5–10 minutes before serving.
Notes
Use a piping bag or Ziploc to fill the shells easily without breaking them.
Don’t skip browning the butter—it adds a deep, nutty flavor that defines the sauce.
If making ahead, refrigerate the unbaked dish and add 5–10 minutes to the baking time.
Nutrition
- Serving Size: 1 portion (of 6)
- Calories: 520
- Sugar: 5g
- Sodium: 560mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 105mg
Keywords: fall dinner, stuffed shells, easy dinner idea, pumpkin recipe, vegetarian pasta