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Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

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  • Author: Paula
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Pumpkin & Gouda Stuffed Shells are a comforting baked pasta dish filled with creamy ricotta, pumpkin puree, and flavorful ginger pumpkin seed Gouda. Topped with a rich brown butter and sage Alfredo sauce, melted cheese, and crispy sage leaves, this cozy vegetarian dinner is perfect for fall evenings, holiday gatherings, and family meals.

Ingredients

1/2 pound jumbo pasta shells

1 1/4 cups ricotta cheese

1/2 can pumpkin puree

1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (for the filling)

1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (for topping)

2 cloves garlic, minced

1 teaspoon nutmeg

1 teaspoon salt

1 teaspoon black pepper

1/2 large yellow onion, diced

1 tablespoon olive oil

6 large fresh sage leaves, chopped, plus extra for frying and garnish

4 tablespoons salted butter

1 tablespoon all-purpose flour

2 cups heavy cream

Pinch of salt and black pepper, for the Alfredo sauce

Instructions

  1. Preheat the oven to 400°F (200°C). Lightly prepare a baking dish large enough to hold the stuffed pasta shells in a single layer.
  2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain carefully and allow the shells to cool slightly so they are easier to handle without tearing.
  3. Heat the olive oil in a skillet over medium heat. Add the diced yellow onion and half of the chopped fresh sage. Sauté for approximately 4–5 minutes, stirring occasionally, until the onion becomes soft and translucent. Remove from the heat.
  4. In a large mixing bowl, combine the ricotta cheese, pumpkin puree, 1/3 cup shredded Artikaas Ginger Pumpkin Seed Gouda, minced garlic, nutmeg, salt, and black pepper. Add the sautéed onion and sage mixture. Stir until the filling is smooth and evenly combined.
  5. In a medium saucepan over medium-high heat, melt the salted butter. Continue cooking, swirling the pan occasionally, until the butter develops golden brown flecks and a nutty aroma. Reduce the heat to low immediately to prevent burning.
  6. Add the remaining chopped sage to the browned butter and cook for approximately 1–2 minutes until fragrant. Sprinkle in the flour and whisk continuously until incorporated into the butter.
  7. Slowly pour in 1 cup of heavy cream while whisking constantly until the sauce begins to thicken. Add the remaining 1 cup of heavy cream, season with a pinch of salt and black pepper, and continue cooking over low heat until the Alfredo sauce becomes smooth, creamy, and slightly thickened.
  8. Spread half of the brown butter and sage Alfredo sauce evenly across the bottom of the prepared baking dish.
  9. Carefully spoon approximately 2 tablespoons of the pumpkin and Gouda filling into each cooked pasta shell. Arrange the stuffed shells in a single layer over the Alfredo sauce, placing them close together with the filled sides facing upward.
  10. Pour the remaining Alfredo sauce evenly over the stuffed shells, making sure each shell receives some sauce. Sprinkle the remaining 1/3 cup shredded Gouda cheese over the top.
  11. Transfer the baking dish to the preheated oven and bake uncovered for 20–25 minutes, until the sauce is bubbling around the edges and the Gouda cheese is completely melted and lightly golden.
  12. Remove the baking dish from the oven and allow the stuffed shells to rest for approximately 5 minutes. Garnish with additional freshly ground black pepper and fried sage leaves, if desired. Serve warm.

Notes

Gouda substitution: Replace Artikaas Ginger Pumpkin Seed Gouda with regular Gouda if the flavored variety is unavailable. The filling will have a milder flavor but remain creamy and delicious.

Pumpkin puree: Use plain pumpkin puree rather than pumpkin pie filling. Homemade pumpkin puree also works, provided it is thick and not watery.

Pumpkin quantity: The recipe calls for half a can of pumpkin puree. If using a standard 15-ounce can, this equals approximately 7.5 ounces.

Butternut squash variation: Substitute cooked and mashed butternut squash for pumpkin puree for a similar creamy texture and slightly sweeter flavor.

Cheese variation: Replace part of the Gouda with freshly grated Parmesan cheese for a sharper, saltier flavor.

Extra sage: Add additional fresh sage to the sauce or garnish with crispy fried sage leaves for a more pronounced herbal flavor.

Garlic adjustment: Reduce the minced garlic to 1 clove if you prefer a milder garlic flavor.

Cooking pasta shells: Cook the jumbo shells just until al dente to prevent tearing during filling and overcooking during baking.

Brown butter tip: Watch the butter carefully as it melts and begins to brown. Remove or reduce the heat as soon as golden brown flecks appear and the butter develops a nutty aroma.

Alfredo sauce consistency: If the sauce becomes too thick, stir in a small splash of heavy cream over low heat until it reaches a smooth, pourable consistency.

Make ahead: Assemble the stuffed shells with the Alfredo sauce and shredded Gouda in the baking dish. Cover tightly and refrigerate for up to 24 hours before baking. Allow additional baking time if the dish is cold.

Refrigerator storage: Store leftover stuffed shells in an airtight container in the refrigerator for up to 3–4 days.

Freezer storage: Freeze the assembled dish or individual portions in freezer-safe containers for up to 2 months. The cream-based Alfredo sauce may separate slightly after thawing.

Thawing: Transfer frozen stuffed shells to the refrigerator and thaw overnight before reheating.

Oven reheating: Place leftover shells in an oven-safe dish, cover with aluminum foil, and warm in a 350°F (175°C) oven for approximately 15–20 minutes or until heated through.

Microwave reheating: Heat individual portions in short intervals until warmed through. Add a splash of heavy cream if the Alfredo sauce has thickened.

Serving suggestions: Pair with a fresh green salad, roasted vegetables, sautéed green beans, or garlic bread to balance the richness of the creamy pasta.

Nutrition information is estimated based on 6 servings and may vary depending on the type of Gouda, ricotta, cream, and pasta used.

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 680 kcal
  • Sugar: 7 g
  • Sodium: 850 mg
  • Fat: 51 g
  • Saturated Fat: 31 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 1 g
  • Carbohydrates: 39 g
  • Fiber: 3 g
  • Protein: 19 g
  • Cholesterol: 165 mg

Find it online: https://cookingwhispers.com/pumpkin-gouda-stuffed-shells-with-brown-butter-sage-alfredo-sauce/