A Cozy Fall Welcome
This creamy pumpkin and Gouda stuffed shells recipe pairs silky squash filling with a nutty brown butter sage Alfredo for a true autumn dinner. I’ve tested this several times on weeknights and for holiday dinners — it’s forgiving, impressive, and full of cozy fall flavor.
Why Make This Recipe
- Deep, savory fall flavors from pumpkin, smoked Gouda, and crisp sage make this dish feel seasonal and special.
- It’s a great make-ahead casserole for busy nights or entertaining — assemble ahead and bake when ready.
- The pumpkin adds vitamin A and fiber, while Gouda supplies protein and calcium for a balanced comfort meal.
- Leftovers reheat well and freeze beautifully, making it efficient for meal planning.
- Personal insight: I love this recipe because the brown butter and sage lift the richer cheese and pumpkin notes into something unexpectedly elegant. Also, if you like savory-squash tarts, try a similar flavor combo in my savory pumpkin sage mushroom tart for another cozy option.
Recipe Overview
- Prep time: 25 minutes (plus 10 minutes to brown butter)
- Cook time: 30–35 minutes (bake 20–25 minutes)
- Total time: ~1 hour
- Servings: 6 (about 3–4 shells per person)
- Difficulty: Medium — requires basic sauce technique and stuffing shells
- Method: Boil jumbo shells al dente, mix pumpkin-ricotta filling, stuff shells, pour brown butter sage Alfredo over, bake at 375°F (190°C) until bubbly.
My Experience Making This Recipe
I tested this recipe across three cook-throughs to balance pumpkin’s moisture with cheese richness. The biggest discovery was that browning the butter slowly and finishing the sauce off the heat prevents scorching and keeps a silky texture. I also learned to undercook shells by 1–2 minutes to avoid mushy pasta after baking.
How to Make Creamy Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce
Start by boiling 20–24 jumbo pasta shells in salted water until just shy of al dente (cook 1–2 minutes less than package directions). Meanwhile, mix a filling of 1 1/2 cups canned pumpkin puree, 1 cup ricotta (drained), 1 cup shredded smoked Gouda, 1/3 cup grated Parmesan, 1 egg, 1/2 tsp nutmeg, salt and pepper. For the sauce, brown 6 tbsp unsalted butter with 12–15 fresh sage leaves until nutty, then add 1 cup heavy cream and 1/2–3/4 cup grated Parmesan, simmer briefly to thicken. Stuff shells with a piping bag or spoon, arrange in a lightly greased 9×13-inch baking dish, pour the sauce evenly, and bake at 375°F (190°C) for 20–25 minutes, uncovered the last 5–10 minutes to brown the tops.
Expert Tips for Success
- Cook shells al dente: boil 1–2 minutes less than package directions so they finish perfectly in the oven.
- Drain and gently press ricotta in a fine sieve or paper towel for 10 minutes to remove excess moisture and avoid watery filling.
- Brown butter low and slow: melt butter over medium-low, swirl often until it turns golden-brown and smells toasty (about 5–7 minutes); remove from heat immediately to prevent burning.
- Finish sauce off heat: add cream and Parmesan with the heat lowered, and simmer gently (do not boil aggressively) to stop the sauce from breaking.
- Use a piping bag or large zip-top bag with the corner snipped to fill shells quickly and cleanly.
How to Serve Creamy Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce
- Serve with a crisp green salad (pepita vinaigrette pairs beautifully) to cut the richness.
- Add roasted Brussels sprouts or sautéed garlic spinach for color and texture contrast.
- For a cozy dinner party, garnish with extra fried sage leaves and a sprinkle of flaky sea salt and cracked black pepper.
- This dish is ideal for Thanksgiving leftovers or a fall family dinner where you want comfort with sophistication.
Storage and Reheating Guide
- Refrigerate: Cool to room temperature, cover tightly, and refrigerate up to 3 days in an airtight container or covered baking dish.
- Freeze: Assemble in a freezer-safe baking dish, cover tightly with foil and plastic wrap, and freeze up to 3 months. Thaw overnight in the fridge before baking.
- Reheat from refrigerated: bake covered at 350°F (175°C) for 20–25 minutes, uncover and bake another 8–10 minutes until bubbly.
- Reheat single portions: microwave covered at 50–70% power for 1–2 minutes, then finish at full power in 30-second bursts until hot, stirring the sauce to restore creaminess.
Recipe Variations
- Gluten-free: use certified gluten-free jumbo shells or swap for large gluten-free pasta tubes; check all labels for cross-contamination.
- Dairy-free: swap ricotta with silken tofu whipped with lemon and nutritional yeast, use a vegan smoked Gouda or melty plant-based cheese, and replace heavy cream with canned full-fat coconut milk thickened with 1 tsp cornstarch.
- Add protein: brown 1/2 lb Italian sausage or ground turkey with a pinch of sage and fold into the filling for a heartier meal.
- Flavor twist: swap sage for thyme and add 1/2 tsp smoked paprika for a smoky twist, or fold in 1/2 cup chopped roasted chestnuts for texture.
Nutritional Highlights
- Pumpkin is high in vitamin A and fiber, making the dish more nutrient-dense than cheese-only fillings.
- Gouda and ricotta provide protein and calcium, but the dish is higher in fat and calories, so portion control (3 shells per serving) keeps it balanced.
- Allergens: contains dairy, egg, and gluten (unless using GF pasta). Adjust for allergies per the variations above.
Troubleshooting Common Issues
- Sauce too thin: simmer over low heat for 3–5 minutes to reduce and thicken, or whisk in a small slurry of 1 tsp cornstarch + 1 tbsp cold water.
- Sauce breaks or becomes grainy: remove from heat, whisk in 1 tbsp cold butter or a splash of cold cream to re-emulsify, and avoid high heat.
- Shells turn mushy: next time, undercook the pasta by 1–2 minutes before stuffing and avoid over-baking; also bake covered for the first 15 minutes to retain moisture.
Frequently Asked Questions
Q1: Can I assemble this ahead of time and bake later?
A1: Yes — assemble the stuffed shells up to 24 hours in advance, cover tightly, and refrigerate. Bring to room temperature for 15–20 minutes before baking, then bake at 375°F (190°C) for the stated time, adding 5–10 minutes if chilled through.
Q2: Can I use fresh pumpkin instead of canned puree?
A2: You can, but roast and puree the pumpkin first and remove excess moisture. Roast 2–3 lb sugar or kabocha pumpkin at 400°F (200°C) for 40–50 minutes, scoop and puree, then strain on a cheesecloth for 30 minutes to remove watery liquid before measuring.
Q3: How do I prevent the brown butter from burning?
A3: Brown it over medium-low heat, watching closely and stirring frequently. Once it turns a deep golden color and smells toasty (about 5–7 minutes), remove from heat immediately — residual heat will continue to deepen the color slightly.
Q4: Can I make the sauce without cream?
A4: Yes — use whole milk thickened with 1–2 tbsp cornstarch slurry, or a blend of milk + 2–3 tbsp cream cheese for body. Keep heat gentle and whisk constantly to prevent curdling or separation.
Conclusion
If you want more pumpkin-and-Gouda inspiration, check this detailed version of the recipe at Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo …. For another creamy take on pumpkin stuffed shells, see Irresistible Creamy Pumpkin Stuffed Shells. If you enjoy pumpkin paired with rice, this Pumpkin Risotto shows a lovely alternate use of pumpkin puree. For a turkey-forward version of stuffed shells, try this Turkey and Pumpkin Stuffed Shells. And for another inspiration that highlights browned butter and sage with pumpkin, see Sage Brown Butter Pumpkin Pasta Alfredo. – Half Baked Harvest.
Creamy Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce
- Total Time: 65 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A cozy fall dish featuring creamy pumpkin and Gouda stuffed shells topped with a rich brown butter sage Alfredo sauce.
Ingredients
- 20–24 jumbo pasta shells
- 1 1/2 cups canned pumpkin puree
- 1 cup ricotta cheese, drained
- 1 cup shredded smoked Gouda
- 1/3 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 6 tbsp unsalted butter
- 12–15 fresh sage leaves
- 1 cup heavy cream
Instructions
- Boil the jumbo pasta shells in salted water until just shy of al dente, about 1-2 minutes less than package directions.
- In a bowl, mix together the pumpkin puree, ricotta, smoked Gouda, Parmesan, egg, nutmeg, salt, and pepper until well combined.
- In a pan over medium-low heat, brown the unsalted butter with sage leaves until nutty and fragrant, about 5–7 minutes.
- Add heavy cream and Parmesan to the butter and sage mixture, simmering briefly to thicken.
- Stuff the cooked shells with the pumpkin filling using a piping bag or spoon.
- Arrange the stuffed shells in a greased 9×13 inch baking dish and pour the brown butter sage Alfredo sauce over the top.
- Bake the dish at 375°F (190°C) for 20-25 minutes, uncovering the last 5-10 minutes to brown the tops.
Notes
For a gluten-free option, use certified gluten-free jumbo shells. To make it dairy-free, substitute ricotta with silken tofu and use vegan cheese.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian