Name: Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Jumbo Pasta Shells: 1 box (12 oz); Pumpkin Puree (canned, unsweetened): 1 cup; Smoked Gouda Cheese (shredded): 1 cup; Whole Milk Ricotta Cheese: 1 cup; Unsalted Butter: 1/2 cup (1 stick); Fresh Sage Leaves: 1/4 cup; Heavy Cream: 1 1/2 cups; Grated Parmesan Cheese: 1/2 cup

Jump to Recipe

When the crisp air hits, my comfort cravings demand something ridiculously rich and undeniably autumnal. Nothing captures that cozy, creamy feeling quite like a plate ofPumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce. This dish is pure culinary magic, transforming humble pasta into a decadent, savory experience that tastes like a hug from a very well-fed squirrel. Get ready for serious comfort food.

This recipe offers maximum flavor payoff for minimal effort, making it perfect for an impressive weeknight meal or intimate holiday gathering.
The creamy, smoky Gouda beautifully balances the sweet earthiness of the pumpkin, creating a depth of flavor that is truly addictive and complex.
Visually, the golden-brown shells nestled in the rich, velvety Alfredo sauce are stunning, promising a restaurant-quality presentation at home.
Customize this dish easily by adding sautéed mushrooms or caramelized onions for added texture and complexity, increasing its versatility.

The Culinary Saga of Autumnal Pasta Perfection

I’ve always felt that fall cooking should involve maximum butter usage and a complete disregard for anything boring. Forget the basic marinara; we are aiming for culinary excellence, the kind of meal that makes you want to cancel all your appointments and just snuggle up with a fork and a blanket. The genius of combining pumpkin and Gouda lies in their opposing yet complementary characteristics. Pumpkin brings that creamy, slightly sweet foundation we adore in autumn, while the Gouda—specifically the aged variety—introduces a nutty, slightly smoky sharpness that cuts through the richness beautifully.

Why Gouda and Pumpkin Are the Ultimate Power Couple

When most people think of pumpkin pasta, they default to ricotta, which is fine, but frankly, it lacks personality. Gouda, however, is the rebel of the cheese world. It melts like a dream, but its flavor holds strong. We mix the pumpkin puree (not pie filling, please, unless you want dessert shells) with creamy whole-milk ricotta for structure and and then load in the shredded, smoked Gouda. A little nutmeg acts as the secret handshake, linking the dairy and the squash perfectly. When you bite into the shell, you get that immediate burst of smoky, autumnal comfort that reassures you that yes, everything is going to be wonderful.

Mastering the Brown Butter Sage Alfredo Sauce

This sauce is not just a delivery vehicle; it is the star witness in this flavor profile. Brown butter, sometimes called liquid gold, provides a depth that traditional Alfredo simply cannot match. You heat butter gently until the milk solids toast, turning a nutty brown color and releasing an aroma that smells suspiciously like pure happiness. Then, you toss in whole sage leaves. They flash fry slightly, becoming crisp and infusing the butter with their earthy, peppery notes. Once browned and fragrant, we build the Alfredo: heavy cream, a touch of vegetable broth for thinning, and a final flourish of Parmesan cheese. The combination of browned butter, crispy sage, and smoky stuffed shells makes this dish utterly unforgettable.

Ingredients for Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce

Here’s what you’ll need to make this delicious dish:

Jumbo Pasta Shells (Conchiglie)Choose a high-quality brand that will hold its shape during the boiling and baking process.
Pumpkin PureeEnsure you use 100% pure pumpkin puree, not the pre-spiced pumpkin pie filling, which is too sweet.
Ricotta CheeseUse whole-milk ricotta cheese for the creamiest, most satisfying filling texture.
Smoked Gouda CheeseShred this yourself for the best melting consistency and the most intense smoky flavor throughout the filling.
Parmesan CheeseFreshly grated Parmesan cheese is essential for building the rich, salty depth of the Alfredo sauce.
Unsalted ButterThis is the foundation of our famous brown butter—it needs to be unsalted so you can control the sodium levels.
Fresh Sage LeavesWhole, fresh sage leaves are required to infuse the butter and garnish the dish beautifully.
Heavy CreamProvides the luxurious, velvety texture necessary for a proper, decadent Alfredo sauce.
Vegetable BrothUsed to thin the Alfredo sauce slightly and prevent it from becoming overly thick during the baking process.
Spices and SeasoningsWe use a combination of nutmeg, salt, black pepper, and a touch of garlic powder to enhance the filling.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Preparation: How to Make Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce

Follow these simple steps to prepare this delicious dish:

Step 1: Cook the Shells and Prepare the Filling

Preheat your oven to 375°F (190°C). Cook the jumbo shells according to the package directions, but aim for slightly underdone—al dente—as they will continue cooking in the oven. Drain them immediately and toss them with a little olive oil to prevent sticking. While the shells cool, combine the pumpkin puree, ricotta, shredded Gouda, half of the Parmesan cheese, nutmeg, salt, and pepper in a large mixing bowl. Mix thoroughly until the filling is uniform and easily scoopable.

Step 2: Create the Signature Brown Butter Sage Base

In a medium saucepan, melt the butter over medium heat. Watch it carefully. The butter will foam, then subside, and the milk solids will start turning brown at the bottom. Once the butter achieves a beautiful hazelnut color and smells nutty, add the whole sage leaves. Let the sage crisp up for about 30 seconds, then remove the pan from the heat immediately to stop the browning process. Quickly strain the brown butter into a clean bowl, setting the crispy sage aside for garnish.

Step 3: Finish the Alfredo Sauce and Assemble the Shells

Return the strained brown butter to the saucepan over low heat. Whisk in the heavy cream and vegetable broth until smooth. Stir in the remaining Parmesan cheese until the sauce thickens slightly; season with salt and pepper to taste. Pour about a quarter of the Alfredo sauce into the bottom of a 9×13 inch baking dish, ensuring the bottom is evenly coated. Using a spoon or a piping bag, generously stuff each cooled shell with the pumpkin and Gouda mixture.

Step 4: Bake to Golden Perfection

Arrange the stuffed shells snugly in the prepared baking dish over the layer of Alfredo. Pour the remaining Brown Butter Sage Alfredo Sauce evenly over the top of the shells, ensuring they are well coated. If desired, sprinkle a little extra Gouda or Parmesan over the top for crust. Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5 to 10 minutes, or until the sauce is bubbly and the top is lightly golden brown.

Transfer to plates, garnish with the reserved crispy sage leaves, and drizzle with a little extra sauce for the perfect finishing touch.

Tips for Achieving Peak Cozy Comfort

Making a baked pasta dish like thisPumpkin & Gouda Stuffed Shellsrecipe should be a joyful experience, not a stressful one. To guarantee that your shells are supremely comforting and not just aggressively mediocre, focus on quality ingredients and prep work. First, resist the urge to overcook the pasta initially. Mushy shells cannot handle the rich filling or the baking time, leading to culinary disaster. Aim for very firm al dente, maybe even a minute less than the package suggests. This ensures they hold up beautifully during the stuffing and baking processes.

Secondly, the quality of your Gouda truly matters. If you can find smoked Gouda, it adds an irreplaceable depth of flavor that contrasts perfectly with the sweet pumpkin. If smoked Gouda is unavailable, a well-aged regular Gouda will still deliver that essential nuttiness. Finally, the brown butter step requires your complete, undivided attention. It moves from perfectly golden to tragically burnt in a matter of seconds. Stay near the stove, stir constantly, and use a light-colored pan so you can actually observe the color change of the milk solids. If you burn it, discard it and start over—burnt butter tastes distinctly awful, and nobody wants that flavor haunting their glorious pasta.

This dish is an excellent make-ahead meal. You can assemble the entire casserole (up through Step 3) up to 24 hours in advance, cover it tightly, and refrigerate. Add about 10-15 minutes to the baking time to account for starting from a cold temperature, ensuring the center is thoroughly heated before serving. Pair this rich, creamy pasta with a crisp green salad tossed in a light vinaigrette to cut through the decadence, creating a perfectly balanced autumn feast. Enjoy every single bite of this glorious comfort food.

The Accidental Discovery of Sunshine on a Plate

Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce image 2

I initially aimed for a boring mac and cheese, but then the local market had these glorious small pumpkins. Panic baking led to the combination of creamy Gouda and savory pumpkin. The resulting dish was a total happy accident—pure autumn sunshine served in a pasta shell.

The Quest for the Ultimate Comfort Dish

If there’s one thing I learned from years of slightly disastrous kitchen experiments, it’s that comfort food doesn’t have to be visually dull or taste predictable. We all adore the standard lasagna or manicotti, but sometimes you crave a dish that screams “cozy elegance” without demanding professional chef skills. That is precisely how this recipe forPumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Saucecame to dominate my autumn cooking rotation.

It started on a chilly evening when my refrigerator was looking decidedly sparse, save for a forgotten block of smoked Gouda and a large amount of roasted butternut squash (which, yes, works perfectly as a stand-in for pumpkin if you’re in a pinch). The idea of stuffing pasta shells seemed overly ambitious for a weeknight, but the thought of rich, smoky Gouda melting into sweet pumpkin puree was simply too alluring to resist. The secret, however, wasn’t just the filling; it was the sauce. A simple cream sauce wasn’t going to cut it. It needed something deep, nutty, and slightly earthy—hence the dramatic entrance of the brown butter and sage.

The Anatomy of a Perfect Filling

The filling is where this dish truly shines, providing that delightful contrast between smoky, savory, and sweet. Achieving the right texture is crucial; nobody wants a watery pasta filling. The key is ensuring your pumpkin puree is thick. If you are using canned puree, make sure it is 100% pumpkin and not pumpkin pie filling, which is already sweetened and spiced. If the puree seems thin, you can gently heat it in a saucepan to reduce the liquid slightly before mixing it with the cheeses.

We combine the vibrant pumpkin with ricotta, which provides lightness and structure, and the star, aged Gouda. Gouda melts beautifully, offering a nutty, slightly caramelized flavor that complements the earthiness of the pumpkin far better than traditional mozzarella or Parmesan might. A tiny grating of nutmeg ties all these autumnal flavors together, giving the filling an unexpected depth that keeps people guessing what the subtle secret ingredient might be.

Unlocking the Magic of Brown Butter

Brown butter, or *beurre noisette*, sounds intimidating, but it is one of the simplest and most flavor-transforming techniques in the culinary world. It elevates the entire profile of thePumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Saucefrom ordinary to extraordinary. You simply melt unsalted butter over medium heat and wait patiently. The water evaporates, the milk solids sink, and they begin to caramelize.

You must keep swirling the pan, listening for the gentle crackling to subside, and watching for the transition. First, it foams, then those beautiful amber-colored specks appear at the bottom, and a glorious, nutty aroma fills your kitchen. That’s your cue! Immediately remove it from the heat and transfer it to another vessel to stop the cooking process, otherwise, those precious brown bits will turn black and bitter faster than you can say “Alfredo.” This nutty base provides a robust foundation for the creamy, sage-infused Alfredo sauce.

The Components: Ingredients for Autumn Shells

Gathering the right ingredients is the first step toward achieving comfort food victory. Use the best quality whole milk ricotta you can find, and don’t skimp on the Gouda; the better the cheese, the deeper the flavor of thesePumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce.

For the Stuffed Shells

1 box jumbo pasta shells (about 28–32 shells)
15 ounces whole milk ricotta cheese
1 cup pumpkin puree (not pie filling)
1 cup shredded aged Gouda cheese, plus extra for topping
½ cup grated Parmesan cheese
1 large egg, lightly beaten
1 teaspoon salt
½ teaspoon black pepper
Pinch of freshly grated nutmeg

For the Brown Butter Sage Alfredo Sauce

½ cup (1 stick) unsalted butter
1 tablespoon fresh sage leaves, chopped
3 cloves garlic, minced
1 ½ cups heavy cream
½ cup vegetable broth (or chicken broth)
½ cup grated Parmesan cheese
Salt and pepper to taste

Perfecting the Cooking Process

Start by roasting the pumpkin puree to deepen the flavor profile; this is non-negotiable. While the shells boil, prepare the Gouda filling. Finally, whip up the Brown Butter Sage Alfredo Sauce just before baking, ensuring maximum freshness and aroma.

Step-by-Step Shell Assembly

First, cook the jumbo shells in heavily salted boiling water according to package directions, but shave about two minutes off the suggested cooking time. We want them pliable but still slightly resistant (al dente). Drain them immediately and rinse quickly with cold water to halt the cooking process and prevent sticking. Lay them out on a baking sheet while you prepare the filling.

Next, combine the ricotta, pumpkin puree, Gouda, Parmesan, egg, salt, pepper, and nutmeg in a large bowl. Mix everything thoroughly until just combined. Overmixing ricotta can sometimes make it watery, so stop as soon as it looks uniform. Using a spoon or a piping bag (if you’re feeling fancy), gently fill each shell with the pumpkin and Gouda mixture. Don’t worry about perfect presentation; the deliciousness outweighs the aesthetics.

While stuffing, preheat your oven to 375°F (190°C). Generously butter or lightly oil a 9×13 inch baking dish. Set the stuffed shells aside while you conquer the magnificent sauce. Remember, timing is everything; you want the sauce to be ready right when the shells are stuffed.

Crafting the Luxurious Sauce

To create the Brown Butter Sage Alfredo Sauce, melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter turns a deep golden brown and smells wonderfully nutty—about five to seven minutes. Add the chopped sage leaves to the browned butter and let them sizzle for about thirty seconds; this crisps the sage and releases its fragrant oils. Stir in the minced garlic and cook for another minute until fragrant.

Slowly whisk in the heavy cream and the vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low and allow it to thicken slightly, which should take about five minutes. Remove the pan from the heat and vigorously stir in the remaining Parmesan cheese until the sauce is smooth and velvety. Taste it, adjust the seasoning with salt and pepper, and bask in the aroma of autumn.

Pour about half of the finished sauce into the prepared baking dish, ensuring the bottom is evenly coated. Arrange thePumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Saucesnugly over the sauce. Pour the remaining sauce over the shells, making sure they are well covered. Top with the reserved shredded Gouda and a final dusting of Parmesan. Bake for 20 to 25 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.

Add Your Touch

Swap the Gouda for Gruyère if you prefer a sharper profile, or add toasted pecans to the filling for a crunch. For depth, incorporate a pinch of smoked paprika into the pumpkin mixture. A garnish of toasted breadcrumbs also works wonders.

My notoriously picky brother tried these shells and immediately requested the recipe, which truly validated all the hours I spent fussing over that brown butter. It was a victory!

Chef’s Expert Tips for Success

Always slightly undercook the jumbo shells (al dente) before stuffing, as they will finish cooking and soften beautifully in the creamy sauce.
When browning the butter, watch carefully for those golden-brown flecks and nutty aroma; this subtle technique elevates the entire sage Alfredo sauce.
Ensure your pumpkin puree is thick and dry. If it is too wet, the filling will be runny, causing the shells to collapse when baked.

Storing & Reheating

Store leftovers tightly covered in the refrigerator for up to three days. Reheat individual servings in the microwave, or cover the entire casserole dish with foil and warm slowly in a 325°F oven until bubbly and heated through.

Conclusion for Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce

This savory stuffed shell dish manages to feel both gourmet and comforting at the same time. The rich Gouda filling blends seamlessly with the earthiness of the pumpkin, all wrapped in a luxurious Brown Butter Sage Alfredo Sauce. We covered how to achieve perfectly al dente shells and the crucial step of properly browning the butter for that signature nutty finish. Don’t let the elegant name intimidate you; this recipe is straightforward and promises to deliver a truly memorable meal. Prepare this dish, and watch it become a centerpiece for your autumn table.