Irresistible Creamy Pumpkin & Gouda Stuffed Shells : A Cozy Fall Favorite

When fall arrives, it’s time to indulge in comforting, cozy meals that celebrate the season’s flavors. Creamy Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce is the perfect dish to do just that. It combines the creamy sweetness of pumpkin, the savory richness of Gouda, and a brown butter sage Alfredo sauce that’s nothing short of spectacular. Whether you’re hosting a fall dinner or simply want a comforting meal on a chilly evening, this dish is sure to impress.

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Why You’ll Love Creamy Pumpkin & Gouda Stuffed Shells

This dish brings together all the best flavors of fall—pumpkin, brown butter, and sage—in a creamy, indulgent pasta bake. The stuffed pasta shells are filled with a mixture of pumpkin, Gouda, and ricotta cheese, creating a rich, velvety stuffing. The brown butter sage Alfredo sauce adds a nutty, aromatic depth that perfectly complements the sweetness of the pumpkin. It’s a comforting, savory dish that will fill you up while embracing the cozy vibes of autumn. If you love fall flavors, this recipe will quickly become one of your go-to favorites.

Who This Recipe Is For

• Fall lovers craving the flavors of pumpkin and sage.
• Vegetarians or those seeking a meat-free meal.
• Pasta lovers looking for a creative twist on classic stuffed shells.
• Anyone looking to make a hearty fall dish to share with friends and family.
• Those in need of a showstopper for a dinner party or special occasion.

Ingredients You’ll Need (with exact quantities/weights)

For the Stuffed Shells:

• 12 large pasta shells
• 1 cup pumpkin puree (fresh or canned)
• 1 cup Gouda cheese, shredded
• 1/4 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1/2 teaspoon ground nutmeg
• Salt and black pepper, to taste

For the Brown Butter Sage Alfredo Sauce:

• 1/2 cup unsalted butter
• 10 fresh sage leaves
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

For Garnish:

• Fresh sage leaves (optional)
• Extra grated Parmesan (optional)

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Ingredient Notes and Variations

• Pumpkin: You can use canned pumpkin puree, or for a more intense flavor, make your own by roasting fresh pumpkin. If you love pumpkin recipes, you may want to try Pumpkin Cheesecake Cookies or Pumpkin Bread with Chocolate Chips.
• Cheese Substitutes: Gouda gives this dish a creamy and slightly smoky flavor, but you can easily swap it for mozzarella or even fontina for a milder flavor.
• Vegan Version: Use dairy-free cheeses and substitute the butter with plant-based options to make this dish vegan-friendly.
• Spices: Nutmeg is key to the fall flavor profile, but feel free to adjust the amount or add a pinch of cinnamon for an extra layer of warmth.

Kitchen Equipment You’ll Need

• Large pot for boiling pasta
• 9×13-inch baking dish for assembly
• Small saucepan for making the sauce
• Mixing bowl for preparing the stuffing
• Cheese grater for the Gouda and Parmesan

Step-by-Step Preparation: How to Make Creamy Pumpkin & Gouda Stuffed Shells

Step 1: Cook the Pasta Shells

Begin by boiling the pasta shells in a large pot of salted water. Follow the package instructions, typically around 10-12 minutes, until the shells are al dente. Drain and set them aside to cool.

Step 2: Prepare the Stuffing

While the shells cool, prepare the stuffing. In a mixing bowl, combine the pumpkin puree, shredded Gouda, ricotta, Parmesan, nutmeg, salt, and pepper. Stir everything together until you have a creamy, smooth mixture. Taste and adjust seasoning as needed.

Step 3: Stuff the Shells

Once the shells are cool enough to handle, carefully stuff each shell with the pumpkin and Gouda mixture. Arrange the stuffed shells in a greased 9×13-inch baking dish.

Step 4: Make the Brown Butter Sage Alfredo Sauce

In a small saucepan, melt the butter over medium heat. Add the fresh sage leaves and cook for about 2-3 minutes until the butter begins to brown. Add the heavy cream and Parmesan cheese, stirring constantly. Let the sauce simmer for 2-3 minutes until it thickens. Season with salt and pepper to taste.

Step 5: Assemble and Bake

Pour the brown butter sage Alfredo sauce over the stuffed shells, making sure they are generously covered. Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake for another 5-10 minutes until the top is golden and bubbly.

Pro Tips for the Best Creamy Pumpkin & Gouda Stuffed Shells

• Don’t overstuff the shells: While it’s tempting to add more stuffing, too much can cause the shells to break during baking. Use a spoon to evenly distribute the filling.
• Watch the brown butter carefully: Brown butter adds a rich, nutty flavor, but it can burn quickly. Stir constantly to avoid this.
• Let the sauce thicken: Ensure the Alfredo sauce is nice and thick before pouring it over the shells. This will help coat the pasta without becoming too watery.

Common Mistakes to Avoid

• Overcooking the pasta: Be sure to cook the pasta just until al dente. Overcooked shells will become mushy in the oven.
• Not cooling the shells enough: Let the shells cool slightly before stuffing them to prevent burning your hands and to keep the filling from becoming too runny.
• Skipping the foil: Cover the dish with foil for the first part of baking to ensure the shells stay moist and the filling cooks evenly.

Serving Suggestions

• Pair this dish with a side salad featuring a light vinaigrette to balance out the richness.
• Serve with garlic bread or a slice of Cheddar Bay Biscuits to soak up all that delicious brown butter sage Alfredo sauce.
• A sprinkle of Parmesan Polenta Rounds makes for a creative, comforting side dish.

Creative Presentation Ideas

• For a festive touch, garnish with crispy Pumpkin Twists or freshly fried sage leaves for added flavor and texture.
• If you’re hosting a fall dinner, serve individual portions in small ramekins or mini dishes for a fun, personalized touch.

Flavor Variations and Add-Ins

• Spinach: Sauté some spinach and mix it into the stuffing for extra color and flavor.
• Mushrooms: Add sautéed mushrooms to the sauce or stuffing for a delicious earthy twist.
• Nuts: Add toasted walnuts or pecans on top to add crunch and depth.

How to Store and Reheat

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: To reheat, cover with foil and bake at 350°F (175°C) for about 15-20 minutes or until hot. You can also microwave individual servings for a quicker option.

Make-Ahead Tips

• You can assemble the stuffed shells and make the sauce a day in advance. Simply store them separately in the fridge. When you’re ready, assemble, cover, and bake.

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Frequently Asked Questions

Can I freeze the stuffed shells?
Yes! These shells freeze beautifully. Assemble the dish and freeze before baking. When you’re ready to serve, bake directly from frozen at 375°F for about 45-50 minutes.

Can I use a different type of cheese?
Absolutely! If Gouda isn’t your favorite, try mozzarella, fontina, or even a blend of your favorite cheeses.

Final Thoughts: Why Creamy Pumpkin & Gouda Stuffed Shells Is a Keeper

Creamy Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce is a quintessential fall dish that combines rich, savory flavors with comforting textures. The creamy pumpkin filling and nutty brown butter sage Alfredo sauce make each bite heavenly. This dish is perfect for both weeknight dinners and special occasions, and it will surely become a fall staple in your recipe collection.

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