These pumpkin and Gouda stuffed shells are a cozy, warm treat! Each shell is filled with creamy pumpkin and melty Gouda, all covered in a nutty brown butter and sage Alfredo sauce. Yum!
Honestly, when I make these, I feel like a fancy chef! It’s a dish that’s both stylish and satisfying. Plus, the flavors of pumpkin and sage give it that perfect autumn vibe. 🍂
Key Ingredients & Substitutions
Pasta Shells: Large pasta shells are the stars here. If you’re in a pinch, jumbo pasta or even manicotti shells can work! Just make sure they’re big enough to hold that tasty filling.
Pumpkin Puree: Use canned pumpkin for convenience, or make your own by roasting sugar pumpkins. If you need a swap, butternut squash puree is a great stand-in.
Gouda Cheese: Gouda is melty and flavorful, but if you can’t find it, try smoked mozzarella or fontina for a similar texture and taste.
Sage: Fresh sage really enhances the flavor, but dried sage can sub in if fresh isn’t available. Use 1/3 of the amount since dried is more potent.
Ricotta Cheese: Cottage cheese blended until smooth can be a lower-fat swap for ricotta without losing creaminess.
How Do I Get Perfectly Crispy Sage Leaves?
Frying fresh sage leaves not only adds flavor but also a lovely crunch. Here’s a simple method:
- Heat butter in a skillet over medium heat.
- Add sage leaves and cook until they turn crispy, around 3-5 minutes. Keep a close eye to ensure they don’t burn!
- Drain on paper towels to absorb excess butter.
This technique is a great way to elevate the dish and impress with minimal effort. Don’t skip it!
What’s the Best Way to Stuff the Shells?
Stuffing shells can be a little tricky, but here’s how to make it easier:
- Use a piping bag or a ziplock bag with a corner cut off to fill the shells easily and mess-free.
- Don’t overstuff – a generous tablespoon per shell is usually perfect.
- Place the stuffed shells seam side up in the baking dish for even cooking.
This makes the process smoother and cleaner!
How to Make Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
Ingredients You’ll Need:
For the Stuffed Shells:
- 12 large pasta shells
- 1 cup pumpkin puree (canned or homemade)
- 1 cup shredded Gouda cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus extra for topping
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
For the Brown Butter & Sage Alfredo Sauce:
- 6 tablespoons unsalted butter
- 15 fresh sage leaves
- 1 1/2 cups heavy cream
- Fresh sage leaves for garnish
Time Needed:
This recipe will take about 15 minutes to prep and another 25 minutes to bake, making it a total of around 40 minutes to deliciousness! It’s a perfect choice for a cozy dinner with a great balance of flavors.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s ready when you finish assembling your stuffed shells!
2. Cook the Pasta Shells:
Boil a large pot of salted water. Cook the pasta shells according to the package instructions until they’re al dente. Once done, drain the shells and lay them flat on a baking sheet to cool. This prevents them from sticking together.
3. Prepare the Filling:
In a large mixing bowl, combine the pumpkin puree, Gouda cheese, ricotta cheese, Parmesan cheese, egg, minced garlic, nutmeg, salt, and pepper. Mix everything together until well blended and creamy!
4. Stuff the Shells:
Now it’s time to fill those shells! Use a spoon or a piping bag to generously stuff each cooked shell with the pumpkin and cheese mixture. Place the stuffed shells in a single layer in a baking dish to keep them cozy.
5. Make the Sauce:
In a skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter turns a lovely golden brown and the sage leaves get nice and crispy—about 3-5 minutes. Be sure to keep an eye on it so it doesn’t burn! Once done, remove the sage leaves and set them aside on a paper towel to drain.
6. Prepare Alfredo Sauce:
To your skillet with the browned butter, add the heavy cream. Allow it to come to a gentle simmer, cooking for about 3-4 minutes until slightly thickened. Don’t forget to season with salt and pepper to your liking!
7. Assemble the Dish:
Pour the creamy brown butter and sage Alfredo sauce over the stuffed shells in the baking dish. Finish with a sprinkle of extra Parmesan cheese for that cheesy goodness!
8. Bake:
Place your baking dish in the oven and bake uncovered for about 20-25 minutes. You’ll know it’s ready when the sauce bubbles and the tops of the shells are slightly golden.
9. Garnish and Enjoy:
Once out of the oven, garnish with the crispy sage leaves you set aside. Serve warm and enjoy this delicious dish with family and friends!
Can I Use Different Types of Cheese?
Absolutely! While Gouda gives a rich flavor, you can use smoked mozzarella or fontina as alternatives. If you’re looking for a lighter option, try part-skim mozzarella.
How Can I Make This Recipe Vegetarian?
This recipe is already vegetarian since it doesn’t include meat. Just ensure your cheeses are rennet-free if you’re catering to strict vegetarian diets.
What Should I Do with Leftover Pumpkin Puree?
Leftover pumpkin puree can be stored in an airtight container in the fridge for up to a week. You can also freeze it in ice cube trays to use later in smoothies, soups, or baked goods!
Can I Prepare the Dish Ahead of Time?
Yes! You can assemble the stuffed shells and prepare the sauce in advance. Just cover the baking dish with foil and store it in the fridge for up to 24 hours. Bake it straight from the fridge, adding a few extra minutes to the baking time.
