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Pumpkin & Gouda Stuffed Shells in Brown Butter Sage Alfredo

Jumbo pasta shells stuffed with a savory pumpkin and ricotta filling, baked in a rich brown butter sage alfredo sauce and topped with melted Gouda.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Filling
  • 12 oz jumbo pasta shells
  • 15 oz pumpkin puree not pie filling
  • 15 oz ricotta cheese whole milk
  • 2 cups Gouda cheese shredded, divided
  • 0.5 cup Parmesan cheese grated
  • 1 large egg
  • 1 tsp garlic powder
  • 0.25 tsp nutmeg freshly grated
Brown Butter Sauce
  • 0.5 cup unsalted butter
  • 10-12 leaves fresh sage
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup Parmesan cheese grated
  • 0.5 tsp black pepper cracked

Equipment

  • Large pot
  • 9x13 Baking Dish
  • Skillet
  • Mixing bowls
  • Piping bag

Method
 

  1. Preheat oven to 375°F (190°C). Cook pasta shells in salted boiling water until al dente. Drain and set aside.
  2. In a bowl, mix pumpkin puree, ricotta, 1 cup Gouda, 1/2 cup Parmesan, egg, garlic powder, nutmeg, salt, and pepper.
  3. Transfer filling to a piping bag and fill each cooked shell generously.
  4. In a large skillet, melt butter over medium heat until browned and nutty. Add sage leaves, fry for 30 seconds, then remove leaves.
  5. Add minced garlic to the brown butter, sauté 30 seconds. Whisk in heavy cream and simmer for 2 minutes.
  6. Remove from heat and whisk in 1 cup Parmesan cheese until smooth. Season with salt and pepper.
  7. Pour 1/2 cup sauce into a baking dish. Arrange stuffed shells in the dish.
  8. Pour remaining sauce over shells and top with remaining 1 cup Gouda cheese.
  9. Bake for 20-25 minutes until bubbly. Garnish with fried sage leaves before serving.

Notes

Use smoked Gouda for a deeper, more savory flavor profile.