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Plated pumpkin gouda stuffed shells with arugula salad and cranberry sauce

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

Creamy pumpkin and smoked gouda filling in jumbo pasta shells, topped with decadent brown butter sage Alfredo sauce. A seasonal comfort dish perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 12 jumbo pasta shells
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 1 cup smoked gouda cheese shredded
  • 0.5 cup ricotta cheese
  • 0.5 cup heavy cream
  • 0.25 cup grated Parmesan cheese
  • 4 fresh sage leaves
  • 4 tbsp unsalted butter
  • 1 tsp garlic powder
  • Salt and pepper to taste

Equipment

  • Large pot for boiling pasta
  • mixing bowl
  • Greased baking dish
  • saucepan
  • whisk

Method
 

  1. Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  2. In a bowl, mix pumpkin puree, shredded gouda, ricotta cheese, garlic powder, salt, and pepper until smooth.
  3. Fill each shell with about two tablespoons of the pumpkin mixture and place them in a greased baking dish.
  4. In a saucepan over medium heat, melt butter until golden brown. Whisk in heavy cream and add sage leaves. Simmer until thickened to create the Alfredo sauce.
  5. Pour half the brown butter sage Alfredo sauce over the stuffed shells and sprinkle with grated Parmesan cheese.
  6. Cover baking dish and bake at 350°F (175°C) for 25 minutes. Uncover and bake for an additional 10 minutes until bubbly and golden.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Use pure pumpkin puree, not pumpkin pie filling. Watch butter carefully when browning to prevent burning. Fresh sage is essential for authentic flavor. Don't overcook pasta shells or they'll tear when stuffing. Reserve remaining sauce to drizzle over individual servings.
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