Pumpkin Gouda Stuffed Shells Alfredo

If you love cozy autumn flavors and want to wow your family with something out of the ordinary, this pumpkin & gouda stuffed shells with brown butter & sage alfredo sauce is the ultimate comfort pasta. From start to finish, it takes just 35 minutes of prep and about 30 to 45 minutes of bubbling oven time, making it an easy pasta dish perfect even on a busy weeknight. The savory, slightly sweet filling and nutty, herby sauce bring all the warmth of the season to your plate, while simple ingredients and a gourmet finish make this recipe ideal for autumn gatherings or a special family dinner.

The first time I made these easy pumpkin stuffed shells, my whole family could not stop talking about how creamy and flavorful they turned out. This has quickly become one of our favorite fall dinner recipes, especially when we want comforting baked pasta that feels both wholesome and a little bit gourmet. Whether you try the classic pumpkin and gouda filling or experiment with butternut squash or smoked cheese, this is one dish nobody can resist seconds of.

Gather Your Ingredients

• Large pasta shells (jumbo shells for stuffing): Opt for large shells to hold plenty of pumpkin and cheese filling, ensuring each bite is satisfying; cook al dente to prevent tearing
• Pumpkin puree (not pie filling): Gives silky texture and subtle autumn sweetness; for best results use 100 percent pure pumpkin or homemade roasted puree; butternut squash or sweet potato make great substitutes
• Shredded Gouda cheese (regular or smoked): Melts beautifully and brings a mild, nutty richness; swap with fontina, mozzarella, or smoked cheese for unique flavor
• Ricotta cheese (whole milk or part skim): Makes the filling creamy and soft, binding the mixture inside each shell; cottage cheese can be used for less fat
• Parmesan cheese (freshly grated): Tangy, salty, and sharp, this cheese elevates the filling and finishes the dish; always grate a wedge yourself for maximum flavor
• Garlic powder or fresh minced garlic: Adds gentle aromatic lift to balance creamy elements; fresh garlic gives a sharper bite if you prefer
• Nutmeg (fresh grated or ground): A pinch adds warmth and earthy spice that pairs perfectly with pumpkin and cheese
• Fresh sage leaves: Essential for infusing both filling and sauce with classic fall herbiness; feel free to use extra for garnish
• Extra virgin olive oil: For greasing the pan and enriching flavor; choose good quality for the best taste
• Salt and freshly cracked black pepper: Season both filling and sauce liberally to brighten all flavors
• Heavy cream: Makes the Alfredo sauce extra rich and velvety; half and half works if you need less fat
• Unsalted butter: Ideal for browning in the sage Alfredo, it lets you control the final salt level for perfect flavor

How to Make Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

Preheat and Prepare the Baking Dish:

Set your oven to 375°F and lightly grease a medium sized baking dish with olive oil. This step prevents the shells from sticking and promotes even browning, helping the bottom stay soft not crunchy during baking. Using the right oven temperature ensures the filling heats through while the tops get delicately crisp.

Cook the Pasta Shells Just Right:

Bring a large pot of salted water to a rolling boil, then add the pasta shells. Cook two minutes less than the package says, usually 8 to 9 minutes for jumbo shells. Stopping while the pasta is slightly firm (al dente) prevents tearing when stuffing, and lets them finish cooking perfectly in the oven.

Mix the Pumpkin and Cheese Filling:

While the shells cook, combine pumpkin puree, shredded gouda, ricotta, grated parmesan, garlic powder, nutmeg, half of the sage, a drizzle of olive oil, salt, and pepper in a large mixing bowl. Stir until creamy and smooth; if too thick, add a splash of cream. This ensures a velvety filling that stays moist and flavorful inside each shell.

Stuff the Pasta Shells Generously:

Drain the pasta and lay each shell on a clean towel to cool slightly. Using a spoon (or piping bag for less mess), fill each shell well with the pumpkin cheese mixture, packing gently for even flavor. Arrange the stuffed shells snuggly in a single layer in the greased baking dish for best heat and sauce coverage.

Make the Brown Butter & Sage Alfredo Sauce:

In a small saucepan set over medium heat, melt the butter and let it bubble 3 to 5 minutes until deep golden and nutty smelling. Immediately add the cream, remaining sage, salt, and pepper, whisking together. Simmer for 2 to 3 minutes to thicken and infuse the sage flavor, then pour over the prepared shells to coat everything evenly.

Saucing and Baking for Golden Bubbly Perfection:

Once the Alfredo sauce is poured over, cover the dish tightly with foil and bake 20 minutes. Remove foil and bake an additional 10 to 15 minutes, until bubbling at the edges and the tops turn golden brown with crispy bits. This two step baking locks in moisture before crisping the top, giving perfect texture and flavor.

Optional Crispy Sage Garnish:

For an aromatic finish, fry whole sage leaves in a little butter until crisp and vibrant, then cool on paper towels. Sprinkle these over the finished shells just before serving for added crunch, color, and that unmistakable autumn aroma.

What really surprised me the first time I made these butternut squash stuffed shells with sage browned butter was the way Gouda cheese tied all the flavors together, imparting a delicate, savory richness. Every time I set a pan of these on the dinner table, it disappears fast, with someone always asking for the recipe or seconds. Sage, pumpkin, and that nutty cheese are truly an irresistible match for fall celebrations or weeknight comfort.

Smart Swaps and Variations

Feel free to swap in roasted butternut squash puree instead of pumpkin for a brighter, nuttier twist that works beautifully with sage and Alfredo sauce. Substitute ricotta with cottage cheese if you want a lighter, high protein filling, or pick a dairy free ricotta to make the dish vegan. Use gluten free pasta shells to adapt for gluten allergies, and experiment with smoked gouda or a little chipotle powder in the filling for extra depth. Adding plant based sausage or Italian sausage boosts protein and changes up the flavors with minimal effort.

How to Store and Reheat Pumpkin & Gouda Stuffed Shells

Cool leftover stuffed shells completely before covering the baking dish with foil or transferring to airtight containers. Refrigerate for up to three days. To freeze, divide into meal sized portions in freezer safe containers and store up to three months. For reheating, bake covered in a 350°F oven until hot and bubbling, about 25 to 30 minutes. For single servings, microwave with a spoonful of cream or milk to keep sauce velvety, though oven reheating preserves texture best.

What to Serve with Pumpkin & Gouda Stuffed Shells

This creamy pasta shines as a main course paired with a fresh green salad dressed in citrus or vinaigrette to cut through the richness. For a cozy autumn meal, try serving alongside roasted Brussels sprouts, caramelized squash, or garlic toast to soak up the brown butter sage Alfredo sauce. If feeding a crowd, present the shells family style in a large baking dish, garnished with fried sage and grated parmesan for an impressive finish.

Nutritional Benefits

Packed with vitamin A, potassium, and fiber from pumpkin, these stuffed shells offer nutrition as well as comfort. The cheeses bring calcium and protein for a filling vegetarian meal, while whole ingredients keep it relatively wholesome. Easily adaptable for gluten free diets and lower in saturated fat if you use reduced fat cheese or dairy free swaps, this nourishing dish delivers plant based nutrients and satisfying flavors the whole family will love.

Recipe Success Tips

If pasta shells split while stuffing, gently squish them together in the dish and cover with sauce so they bake up whole. Be sure not to overbake, which can dry the sauce—cover tightly with foil until the last stage. If brown butter sauce separates, whisk it vigorously or add a splash of milk to bring it together. No piping bag? Filling shells with a spoon works perfectly, even if it gets a little messy.

This creamy pumpkin & gouda stuffed shells recipe is my secret weapon for fall dinners, guaranteed to impress anyone at your table. Try it the next time you crave a cozy, flavor packed pasta and discover your new favorite comfort food.

Common Questions About This Recipe

→ Can I substitute butternut squash for pumpkin?

Yes, butternut squash puree works well in place of pumpkin for a similar texture and sweetness. Simply roast and puree or use canned squash.

→ What is the best way to brown butter for the sauce?

Melt butter over medium heat until it foams and the solids turn golden with a nutty aroma. Watch closely to avoid burning and remove promptly.

→ Can I prepare the stuffed shells ahead of time?

Absolutely! Assemble and refrigerate the filled shells and sauce separately, then combine and bake when ready to serve. Add a few minutes to the bake time from cold.

→ Is there a good meatless option for this dish?

This dish is naturally meat-free, filled with cheeses and pumpkin. For extra protein, try adding cooked lentils, spinach, or mushrooms to the filling.

→ How do I keep the shells from sticking together after cooking?

After boiling, immediately rinse shells in cold water and toss lightly with a drizzle of olive oil to keep them separated until filling.