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Pumpkin & Gouda Stuffed Shells in Brown Butter Sage Alfredo

Jumbo pasta shells stuffed with a creamy savory pumpkin and ricotta filling, baked in a rich brown butter sage Alfredo sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Autumn, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Filling
  • 12 oz jumbo pasta shells about 24-30 shells
  • 15 oz ricotta cheese
  • 1 cup pure pumpkin puree canned or fresh
  • 1.5 cups Gouda cheese shredded, divided
  • 0.5 cup Parmesan cheese grated
  • 1 egg large
  • 1 tsp garlic powder
  • 0.25 tsp nutmeg
Brown Butter Sage Alfredo
  • 0.5 cup unsalted butter
  • 10-12 fresh sage leaves
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup Parmesan cheese grated
Topping
  • 1 cup mozzarella cheese shredded

Equipment

  • Large pot
  • Large skillet
  • 9x13 Baking Dish
  • Mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Boil pasta shells in salted water until al dente. Drain and rinse with cool water.
  3. In a bowl, mix ricotta, pumpkin puree, 1 cup Gouda, 1/2 cup Parmesan, egg, garlic powder, nutmeg, salt, and pepper.
  4. Melt butter in a skillet over medium heat. Add sage leaves. Cook until butter turns golden brown and nutty. Remove sage leaves.
  5. Add minced garlic to brown butter, cook 30 seconds. Whisk in heavy cream and simmer 3-4 minutes to thicken.
  6. Stir in 1 cup Parmesan cheese until melted. Season sauce with salt and pepper.
  7. Pour 1/2 cup sauce into the baking dish. Stuff each shell with pumpkin mixture and arrange in dish.
  8. Top shells with remaining sauce, remaining Gouda, and mozzarella.
  9. Cover with foil and bake 20 minutes. Uncover and bake 10-15 more minutes until bubbly.
  10. Garnish with fried sage leaves before serving.

Notes

Use freshly grated cheese for the best melt.