As the leaves turn and the air fills with the warmth of autumn spices, there’s nothing quite like a dish that captures the essence of the season. These Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce are the epitome of cozy comfort food, inviting you into the kitchen to create a delightful meal that celebrates fall’s bountiful harvest. With creamy pumpkin and rich gouda nestled inside tender pasta shells, topped with a silky sauce that wraps everything in nutty, aromatic goodness, this dish not only tantalizes the taste buds but is also a breeze to prepare in advance. Perfect for chilly nights or holiday gatherings, it’s a recipe that promises to impress while offering that homemade touch we all love. Curious to find out how to make this seasonal favorite? Let’s dive in!
Why Will You Love This Dish?
Comforting and Hearty: This dish perfectly balances rich, creamy flavors with the warmth of seasonal pumpkin, making it ideal for cozy nights.
Easy to Prepare: With straightforward instructions and simple ingredients, you’ll whip up these stuffed shells with ease!
Versatile: Customize your filling with extra greens or different cheeses, just like in my Beef Stuffed Shells or experiment with herbs for a unique twist.
Crowd-Pleasing: Whether it’s a family dinner or holiday gathering, this recipe is sure to impress and satisfy guests of all ages.
Make-Ahead Marvel: Prep it in advance and simply bake when you’re ready, freeing up your time to enjoy the company of good friends and family.
Pumpkin & Gouda Stuffed Shells Ingredients
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For the Shells
• Jumbo Pasta Shells – A perfect vessel for holding your creamy filling; opt for high-quality to avoid breakage.
• Ricotta – Creamy and binds the filling together; cottage cheese is a lighter substitute. -
For the Filling
• Pumpkin Puree – Brings moisture and sweetness; you can use canned or homemade for convenience.
• Gouda Cheese – Adds rich flavor and creaminess; swap for mozzarella if you prefer a milder taste.
• Garlic – Boosts flavor depth; fresh garlic is best, but powdered will work as a pinch hit.
• Yellow Onion – Provides sweetness; shallots can serve as an excellent alternative.
• Sage – Complements the pumpkin beautifully; use fresh sage for the best aroma.
• Nutmeg – Adds warmth; freshly grated gives a stronger punch of flavor.
• Salt & Pepper – Key for seasoning the entire dish. -
For the Alfredo Sauce
• Butter – Essential for browning and adding richness; opt for unsalted for better control.
• Flour – Thickens the sauce; cornstarch is a good gluten-free alternative.
• Heavy Cream – Offers that decadent texture; milk can be used for a lighter version but may alter richness.
• Olive Oil – Used for sautéing the onions; you can swap it with butter if you’re craving more depth.
With these ingredients gathered, you’re all set to create an unforgettable meal that showcases the warmth of autumn through the delightful Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce. Let’s get cooking!
Step‑by‑Step Instructions for Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
Step 1: Preheat the Oven
Begin your culinary journey by preheating your oven to 400°F (200°C). This will ensure it reaches the perfect temperature for your Pumpkin & Gouda Stuffed Shells once they are assembled. Set a timer for a few minutes, and take a moment to gather all your ingredients as the oven warms up, creating an inviting cooking atmosphere.
Step 2: Cook the Jumbo Shells
In a large pot, bring salted water to a boil and cook the jumbo pasta shells until al dente, usually about 9-11 minutes according to the package instructions. Stir occasionally to prevent sticking, and once cooked, drain them in a colander. Allow the shells to cool slightly while you prepare the delicious filling, ensuring they’re not too hot to handle.
Step 3: Sauté Onions and Sage
In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped yellow onion and half of the fresh sage leaves, sautéing for about 5-7 minutes until the onions become translucent and tender. The fragrant aroma of sage will mingle with the sweetness of onions, creating a heavenly base for your filling. Remove from heat and set aside to cool slightly.
Step 4: Prepare the Filling
In a mixing bowl, combine the ricotta cheese, pumpkin puree, 1/3 cup of gouda, minced garlic, nutmeg, salt, and pepper. Add the cooled sautéed onions and sage to this mixture, stirring until everything is well integrated. The filling should be creamy and vibrant in color, with a delightful balance of flavors that embodies the essence of fall.
Step 5: Make the Brown Butter Alfredo Sauce
In a saucepan over medium heat, melt 4 tablespoons of butter until it starts to foam and turns a light brown, about 4-5 minutes, stirring regularly. This process creates a delicious nutty flavor. Once the butter is browned, stir in the remaining sage and sauté for an additional minute. Remove from heat, and prepare to transform this liquid into a luscious alfredo sauce.
Step 6: Thicken the Alfredo Sauce
Whisk in 2 tablespoons of flour into the brown butter, stirring constantly to avoid lumps. Gradually pour in the heavy cream, continuing to whisk until the sauce thickens, which should take about 3-4 minutes. Season generously with salt and pepper to create a rich, velvety sauce that will perfectly coat your stuffed shells later on.
Step 7: Assemble the Stuffed Shells
Spread half of the alfredo sauce evenly across the bottom of a 9×13-inch baking dish. Using a tablespoon, stuff each cooked jumbo shell with about 2 tablespoons of the pumpkin and gouda filling. Arrange the stuffed shells in the dish, ensuring they are nestled close together, ready to be topped and baked.
Step 8: Add Sauce and Cheese
Pour the remaining silky brown butter and sage alfredo sauce over the stuffed shells, making sure they are generously coated. Sprinkle the remaining gouda cheese on top, which will melt beautifully during baking, forming a golden and bubbly crust that beckons from the oven.
Step 9: Bake to Perfection
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is vibrant and bubbly, signaling that your Pumpkin & Gouda Stuffed Shells are ready to devour. The edges should be lightly golden, and the aroma will fill your kitchen with warmth and comfort.
Step 10: Garnish and Serve
Once baked, remove the dish from the oven and allow it to cool for a moment. Garnish with crispy fried sage leaves and a sprinkle of fresh black pepper for an extra touch of elegance. Your Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce are now ready to impress, serving as a perfect centerpiece for your cozy meal!
How to Store and Freeze Pumpkin & Gouda Stuffed Shells
Fridge: Store any leftover Pumpkin & Gouda Stuffed Shells in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Freezer: For longer storage, freeze assembled, uncooked shells in a tightly sealed dish. They can last up to 3 months. Bake directly from frozen, adding additional baking time.
Reheating: If reheating cooked shells, heat in the oven at 350°F (175°C) until warmed through, approximately 20-30 minutes. Keep covered with foil to retain moisture.
Make-Ahead: Prepare and assemble the shells a day in advance, refrigerating overnight. This makes it easy to pop them into the oven when you’re ready to serve!
Pumpkin & Gouda Stuffed Shells Variations
Feel free to add your unique twist to these delightful stuffed shells, elevating them to your taste and preferences!
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Butternut Squash Swap: Substitute butternut squash puree for pumpkin to introduce a sweet, nutty flavor that’s equally delicious.
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Greens Galore: Add chopped spinach or kale to the filling for a nutrient boost and a pop of color that brightens every bite. It’s not just a filling; it’s a flavorful upgrade!
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Cheese Blend: Use a mixture of gouda and parmesan for a more complex flavor profile that brings richness and depth to the dish.
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Herb Variations: Experiment with herbs like thyme or rosemary in the Alfredo sauce for a delightful twist, enriching the earthy notes of the dish.
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Spicy Kick: Add red pepper flakes to the stuffing for a mild kick of heat, making this comforting dish a little more exciting.
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Nutty Crunch: Top your stuffed shells with toasted pine nuts or walnuts before baking for an added texture and nutty flavor contrast that takes it up a notch.
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Sauce Substitution: Swap the brown butter Alfredo with a light lemon garlic butter sauce for a zesty, refreshing alternative that dances on your palate.
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Vegan Option: Use vegan cheese and substitute the heavy cream with full-fat coconut milk for a delicious vegan version without sacrificing creaminess.
With these variations, you’re sure to create a personalized version of the Pumpkin & Gouda Stuffed Shells that brings even more to the table. Whether you want something classic or with a unique twist, each variation brings its own charm to this cozy comfort food!
What to Serve with Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
Transform your cozy meal into an unforgettable feast by pairing these delightful shells with complementary sides and drinks.
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Garlic Bread: Perfect for scooping up the creamy Alfredo sauce, it adds a comforting crunch that every bite craves. Freshly toasted garlic bread slathered in butter brings warmth to the table and invites everyone to gather around.
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Roasted Brussels Sprouts: Their crispy exterior and tender inside provide a delicious contrast to the rich stuffed shells. Tossed with olive oil and balsamic vinegar, these bring a hint of sweetness that balances the savory flavors beautifully.
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Mixed Green Salad: A light and refreshing salad with citrus vinaigrette cleanses the palate while adding brightness to your meal. The fresh greens and vibrant veggies invite a bite of crispness with each forkful.
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Creamy Polenta: This dish adds a velvety texture that complements the stuffed shells, creating a delightful mouthfeel. The subtle corn flavor enhances the dish, making it a fantastic side for any fall gathering.
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Herbed Quinoa: Nutty and wholesome, quinoa brings a different texture and earthy flavor that pairs well with the creamy richness of the sauce. Toss it with herbs like parsley and cilantro to elevate its palate-pleasing qualities.
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Apple Crisp: End your meal on a sweet note with this delightful dessert. Warm, spiced apples topped with buttery, crunchy oats echo the comforting themes of fall while giving a sweet contrast to the savory shells.
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Chardonnay: A glass of chilled Chardonnay harmonizes perfectly with the creamy richness of your Pumpkin & Gouda Stuffed Shells, enhancing the experience with its buttery notes and crisp finish.
Elevate your dinner table by mixing and matching these sides and beverages to create a meal that’s cozy, comforting, and truly unforgettable!
Tips for the Best Pumpkin & Gouda Stuffed Shells
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Choose Quality Shells: Opt for high-quality jumbo pasta shells to ensure they hold up well during cooking and stuffing. Cheap shells may break easily.
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Avoid Overcooking: Boil your shells just until al dente; overcooked shells will become mushy and difficult to handle. Stir occasionally to prevent sticking.
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Chill the Filling: Allow the sautéed onions and sage to cool before mixing them into the ricotta and pumpkin. This helps maintain a light texture in your filling.
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Perfectly Browned Butter: Keep a close eye on the butter while browning; it should be nutty-brown without burning. This step adds depth to your Pumpkin & Gouda Stuffed Shells.
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Generous Sauce Coverage: Make sure to coat the shells sufficiently with the Alfredo sauce before baking. This prevents them from drying out and enhances flavor.
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Let Them Rest: After baking, let the stuffed shells sit for about 5 minutes before serving. It allows flavors to meld and makes for easier serving.
Make Ahead Options
These Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce are a meal prep dream! You can prepare the filling and stuff the shells up to 24 hours in advance, storing them in the refrigerator in an airtight container. To prevent the shells from drying out, cover them with a layer of plastic wrap or aluminum foil. The brown butter and sage Alfredo sauce can also be made ahead and kept in the refrigerator for up to 3 days; just reheat gently before pouring it over the shells. When you’re ready to serve, simply bake as directed; they’ll be just as delicious, saving you time on busy weeknights!
Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce Recipe FAQs
What’s the best way to choose pumpkin puree?
Absolutely! When selecting pumpkin puree, look for options that are 100% pure pumpkin with no added sugars or spices. You can use canned puree for convenience or roast and blend your own fresh pumpkin for a richer flavor. If you’re using a fresh pumpkin, choose one that’s firm and heavy for its size. The skin should be smooth without dark spots.
How should I store leftover Pumpkin & Gouda Stuffed Shells?
Leftover stuffed shells should be stored in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. Reheating them in the oven at 350°F (175°C) is the best method to keep them moist while warming through.
Can I freeze Pumpkin & Gouda Stuffed Shells?
Yes, you can! For freezing, assemble the stuffed shells without baking, then place them in a tightly sealed dish and freeze them for up to 3 months. When you’re ready to enjoy, you can bake them directly from frozen—just add about 10-15 minutes to the baking time and cover with foil to prevent drying out.
What if my filling seems too runny?
Very! If your filling feels too runny, try adding a bit more ricotta or a tablespoon of breadcrumbs to absorb excess moisture. You can also let the mixture sit for a few minutes to firm up. Alternatively, chill the filling in the fridge for about 30 minutes to help it set before stuffing your shells.
Are these shells safe for people with dietary restrictions?
Absolutely! This recipe is vegetarian; however, if you’re sensitive to dairy, you could substitute the ricotta and gouda with non-dairy alternatives, like cashew cream or almond cheese. Just keep in mind that it may alter the flavor and texture. For allergies, always check the labels of the ingredients used to ensure they’re suitable for your needs.
Can I make these Pumpkin & Gouda Stuffed Shells ahead of time?
Yes! To make these a day ahead, simply prepare and assemble the shells, then store them covered in the refrigerator overnight. When you’re ready to serve, just pop them in the oven and bake as instructed. It’s a great way to have a delicious meal ready to go without the fuss of last-minute preparation!
Pumpkin & Gouda Stuffed Shells with Rich Brown Butter Alfredo
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Cook the jumbo pasta shells in salted boiling water until al dente, about 9-11 minutes. Drain and let cool.
- Sauté chopped yellow onion and half the sage in olive oil for 5-7 minutes until translucent. Remove from heat.
- Mix ricotta, pumpkin puree, gouda, garlic, nutmeg, salt, and pepper in a bowl. Add cooled onions and sage, mixing well.
- Melt butter in a saucepan over medium heat until light brown, about 4-5 minutes. Stir in remaining sage, then remove from heat.
- Whisk in flour, then gradually add heavy cream, whisking until thick, about 3-4 minutes. Season with salt and pepper.
- Spread half of the sauce in a baking dish. Stuff shells with filling and place in the dish.
- Pour remaining sauce over the shells, sprinkle with remaining gouda.
- Bake for 20-25 minutes until cheese is bubbly and edges are golden.
- Garnish with crispy sage leaves and serve.
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