Fall brings with it an abundance of flavors and dishes that warm the heart and fill the belly, and nothing embodies this seasonal spirit better than Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce. These culinary delights offer a rich, creamy experience that’s both comforting and indulgent, making them a perfect fit for cozy family dinners or special gatherings. Just imagine the delightful interplay of flavors: the sweetness of pumpkin, the smokiness of gouda, and the nutty aroma of brown butter combined with fragrant sage swirling together in every bite. You’ll find yourself craving these stuffed shells long after the last plate is empty!
This recipe is not only a feast for the taste buds but also quite simple to prepare! With a few key ingredients and straightforward steps, you can impress your family and friends while also giving yourself a nourishing meal that encapsulates the essence of fall. Pumpkin is a nutritional powerhouse, packed with vitamins and minerals, while gouda adds a layer of comfort and decadence that’s hard to resist. Serve these stuffed shells at your next gathering, and watch them disappear from the table while everyone raves about how delicious they taste.
Why You’ll Love This Pumpkin & Gouda Stuffed Shells
- Comforting Flavor Profile: The combination of creamy ricotta, sweet pumpkin, and smoky gouda creates a dish that is as comforting as it is delicious.
- Fall-Inspired: Embrace the seasonal flavors of fall with this dish that beautifully showcases pumpkin and sage.
- Easy Preparation: With straightforward steps, this recipe makes it easy to create an impressive meal without spending hours in the kitchen.
- Customizable: Feel free to make variations to suit your taste preferences or dietary requirements.
- Beautiful Presentation: The stuffed shells look gorgeous on the plate and can be garnished for an extra touch of elegance.
Preparation Phase & Tools to Use
Preparing your kitchen for this Pumpkin & Gouda Stuffed Shells recipe is essential for a smooth cooking experience. Start by gathering all your ingredients and measuring them out before you begin. This way, you won’t scramble for items mid-cooking. You will need a large pot to boil your jumbo shells and a good-sized skillet for sautéing the aromatics, like onions and garlic.
A 2-quart saucepan will be great for the brown butter Alfredo sauce, and a baking dish for assembling the stuffed shells is essential. Make sure your oven is preheated to 400°F (200°C) before you begin assembling, so it’s ready when you are. A wooden spoon will come in handy for stirring everything, while an oven mitt is a must-have for safely handling your dish once it’s baking. A few additional handy tools include a whisk for the sauce and a cookie scoop or spoon for filling the shells.
Ingredients
- ½ lb jumbo pasta shells
- 1¼ cups ricotta cheese
- ½ can pumpkin purée (about ¾ cup)
- ⅔ cup gouda cheese, shredded (divided into two ⅓ cup portions)
- ½ large yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 3 fresh sage leaves, chopped
- 4 tbsp salted butter
- 1 tbsp all-purpose flour
- 6 fresh sage leaves, chopped
- 2 cups heavy cream
- Pinch of salt and pepper
- Optional Topping: Extra fried sage leaves and fresh black pepper
Instructions
Step 1: Cook the Pasta
To begin, bring a large pot of salted water to a boil. Once boiling, carefully add the jumbo pasta shells and cook them until they are al dente, following the package directions—generally about 8 to 10 minutes. The goal is to ensure they aren’t fully cooked since they’ll continue to soften while baking in the oven. Once cooked, drain the shells and set them aside to cool slightly so you can handle them without burning your fingers.
Step 2: Sauté the Aromatics
While the pasta is cooking, grab a skillet and heat a tablespoon of olive oil over medium heat. Add the diced onions along with half of the chopped sage leaves. Sauté these until the onions become translucent and aromatic, stirring occasionally to prevent them from sticking to the pan. This step builds a strong flavor base for the rest of the filling, so take your time here and enjoy the bubbling sounds of a savory kitchen!
Step 3: Make the Filling
In a large mixing bowl, combine the ricotta cheese, pumpkin purée, one-third cup of shredded gouda cheese, minced garlic, ground nutmeg, salt, black pepper, and the sautéed onion and sage mixture. Stir thoroughly until everything is evenly distributed and you achieve a creamy texture. This filling is where the magic happens, so don’t be shy about tasting it to see if you want to adjust any spices!
Step 4: Prepare the Alfredo Sauce
For the indulgent brown butter sage Alfredo sauce, melt the salted butter in a saucepan over medium-high heat. Keep a close eye, as you want the butter to turn a beautiful golden brown without burning. Once the butter is ready, lower the heat and add in the remaining chopped sage. Sauté for 1 to 2 minutes until fragrant. Then, sprinkle the flour over the mixture and whisk it diligently to create a roux, cooking for just about 30 seconds.
Gradually pour in the heavy cream in two parts, whisking continuously until the sauce thickens. This creamy Alfredo base adds a luxurious layer to your dish that’s hard to resist. Season with a pinch of salt and pepper for added flavor.
Step 5: Assemble the Dish
Now that everything is prepared, it’s time to assemble your dish! Preheat your oven to 400°F (200°C). Start by spreading half of the brown butter sage Alfredo sauce into the bottom of a baking dish. Take each jumbo shell and stuff it with about 2 tablespoons of your pumpkin and gouda filling, then place them in the dish. Once all the shells are filled, pour the remaining Alfredo sauce over the top and finish by sprinkling the final third of gouda cheese.
Step 6: Bake & Finish
Cover your baking dish with aluminum foil and bake in the preheated oven for 20 to 25 minutes or until the dish is bubbling and the cheese is golden. If desired, remove the foil in the last few minutes to ensure a crispy top. As a finishing touch, garnish your stuffed shells with extra freshly cracked black pepper and crispy fried sage leaves for that gourmet touch!
Variations
- Protein: Add cooked sausage or shredded chicken for a heartier dish.
- Vegetables: Incorporate spinach or mushrooms into the filling for added nutrition and flavor.
- Spices: Experiment with a touch of cinnamon or cayenne pepper for an unexpected twist.
Cooking Notes
- Make sure to stir the Alfredo sauce constantly to prevent the butter from scorching.
- It’s crucial to let the stuffed shells cool a bit before handling them to avoid burns.
- The filling can be prepared in advance and stored in the fridge for up to two days.
- Leftovers can be plated and refrigerated for up to three days—just reheat gently in the oven.
Serving Suggestions
- Pair the stuffed shells with a simple arugula salad drizzled with balsamic vinaigrette.
- Offer a side of crusty garlic bread to soak up the leftover Alfredo sauce.
Tips
- Don’t overcook the pasta; they should be al dente for the best result when baking.
- For a vegetarian option, simply eliminate any meat and load up on veggies.
- Drizzle a bit of truffle oil over the top before serving for an upscale flavor enhancement.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutritional Information
- Calories: 490 per serving
- Protein: 18g
- Sodium: 900mg
FAQs
Can I make these stuffed shells in advance?
Absolutely! You can prepare the filling and pasta shells a day ahead. Simply assemble before baking or refrigerate the shells separately.
Can I freeze leftover stuffed shells?
Yes, stuffed shells can be frozen! Make sure to allow them to cool completely before sealing them in an airtight container. They can be frozen for up to three months.
What can I substitute for gouda cheese?
Fontina, cheddar, or smoked mozzarella are excellent substitutes if gouda isn’t available.
Can I use a different type of pasta?
While jumbo shells are traditional for this recipe, you could use any pasta that fits the filling, like cannelloni or even manicotti.
Conclusion
Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is a savory dish that truly celebrates the essence of fall. Not only is it rich and flavorful, but it also comes together easily, making it a go-to for busy weeknights or cozy weekends with family. The blend of creamy ricotta and pumpkin filling, paired with the decadent Alfredo sauce, creates a comforting experience you won’t forget. We encourage you to share your experiences and variations in the comments below! And don’t forget to make it your own—this recipe invites creativity, so feel free to experiment. Share it with your friends and family, because great food is best enjoyed together!
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Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A savory dish that encapsulates the essence of fall.
Ingredients
- ½ lb jumbo pasta shells
- 1¼ cups ricotta cheese
- ½ can pumpkin purée (about ¾ cup)
- ⅔ cup gouda cheese, shredded (divided into two ⅓ cup portions)
- ½ large yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 3 fresh sage leaves, chopped
- 4 tbsp salted butter
- 1 tbsp all-purpose flour
- 6 fresh sage leaves, chopped
- 2 cups heavy cream
- Pinch of salt and pepper
- Optional Topping: Extra fried sage leaves and fresh black pepper
Instructions
- To begin, bring a large pot of salted water to a boil. Once boiling, carefully add the jumbo pasta shells and cook them until they are al dente, following the package directions—generally about 8 to 10 minutes. The goal is to ensure they aren’t fully cooked since they’ll continue to soften while baking in the oven. Once cooked, drain the shells and set them aside to cool slightly so you can handle them without burning your fingers.
- While the pasta is cooking, grab a skillet and heat a tablespoon of olive oil over medium heat. Add the diced onions along with half of the chopped sage leaves. Sauté these until the onions become translucent and aromatic, stirring occasionally to prevent them from sticking to the pan. This step builds a strong flavor base for the rest of the filling, so take your time here and enjoy the bubbling sounds of a savory kitchen!
- In a large mixing bowl, combine the ricotta cheese, pumpkin purée, one-third cup of shredded gouda cheese, minced garlic, ground nutmeg, salt, black pepper, and the sautéed onion and sage mixture. Stir thoroughly until everything is evenly distributed and you achieve a creamy texture. This filling is where the magic happens, so don’t be shy about tasting it to see if you want to adjust any spices!
- For the indulgent brown butter sage Alfredo sauce, melt the salted butter in a saucepan over medium-high heat. Keep a close eye, as you want the butter to turn a beautiful golden brown without burning. Once the butter is ready, lower the heat and add in the remaining chopped sage. Sauté for 1 to 2 minutes until fragrant. Then, sprinkle the flour over the mixture and whisk it diligently to create a roux, cooking for just about 30 seconds.
- Gradually pour in the heavy cream in two parts, whisking continuously until the sauce thickens. This creamy Alfredo base adds a luxurious layer to your dish that’s hard to resist. Season with a pinch of salt and pepper for added flavor.
- Now that everything is prepared, it’s time to assemble your dish! Preheat your oven to 400°F (200°C). Start by spreading half of the brown butter sage Alfredo sauce into the bottom of a baking dish. Take each jumbo shell and stuff it with about 2 tablespoons of your pumpkin and gouda filling, then place them in the dish. Once all the shells are filled, pour the remaining Alfredo sauce over the top and finish by sprinkling the final third of gouda cheese.
- Cover your baking dish with aluminum foil and bake in the preheated oven for 20 to 25 minutes or until the dish is bubbling and the cheese is golden. If desired, remove the foil in the last few minutes to ensure a crispy top. As a finishing touch, garnish your stuffed shells with extra freshly cracked black pepper and crispy fried sage leaves for that gourmet touch!
Notes
Make sure to stir the Alfredo sauce constantly to prevent the butter from scorching. It’s crucial to let the stuffed shells cool a bit before handling them to avoid burns. The filling can be prepared in advance and stored in the fridge for up to two days. Leftovers can be plated and refrigerated for up to three days—just reheat gently in the oven.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 490 per serving
- Sodium: 900 mg
- Protein: 18 g