Pumpkin Gouda Stuffed Shells Alfredo (Print-Friendly Version)

This cozy fall pasta highlights pumpkin, gouda, and creamy brown butter sage alfredo for a deliciously comforting dinner. Ideal for autumn gatherings or weeknights, the rich flavors and crisp sage garnish make this one to keep handy.

# Ingredients You’ll Need:

→ Stuffed Shells

01 - 12 large pasta shells
02 - 1 cup pumpkin puree
03 - 1 cup shredded Gouda cheese
04 - 1 cup ricotta cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon ground nutmeg
08 - 1 tablespoon fresh sage, finely chopped
09 - Salt, to taste
10 - Black pepper, to taste

→ Brown Butter Sage Alfredo Sauce

11 - 1/4 cup unsalted butter
12 - 1 cup heavy cream
13 - Salt, to taste
14 - Black pepper, to taste
15 - Extra fresh sage, if desired

→ Garnish (Optional)

16 - Whole fresh sage leaves
17 - Butter or olive oil for frying

# How to Make It:

01 - Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish and set aside.
02 - Boil a large pot of salted water. Add pasta shells and cook according to package instructions until al dente. Drain and set aside to cool.
03 - In a large bowl, combine pumpkin puree, shredded Gouda cheese, ricotta cheese, grated Parmesan cheese, garlic powder, nutmeg, and finely chopped sage. Mix thoroughly until the filling is uniform. Season to taste with salt and black pepper.
04 - Using a spoon, fill each cooked pasta shell generously with the pumpkin and cheese mixture. Arrange stuffed shells in a single layer in the prepared baking dish.
05 - Melt unsalted butter in a medium saucepan over medium heat until it develops a light golden color and a nutty aroma. Stir in the heavy cream with a pinch of salt and black pepper. Add extra finely chopped sage if desired. Simmer over low heat, stirring, until slightly thickened.
06 - Pour the warm sauce evenly over the stuffed shells in the baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until bubbling and golden.
07 - For a crisp garnish, quickly fry whole sage leaves in a small skillet with butter or olive oil until crispy. Drain on paper towels.
08 - Plate the stuffed shells with additional fried sage leaves if desired and serve immediately.

# Extra Suggestions:

01 - Avoid overfilling the pasta shells to prevent them from tearing; a small spoon or piping bag helps for neat filling.

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