Name: Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 pound jumbo pasta shells; 1 1/4 cup ricotta; 1/2 can pumpkin puree; 2/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (divided); 2 cloves garlic, minced; 1 tsp nutmeg; 1 tsp salt; 1 tsp pepper; 1/2 large yellow onion, diced; 1 tbsp olive oil; 6 large fresh sage leaves, chopped (plus more to fry for topping); 4 tbsp salted butter; 1 tbsp flour; 2 cups heavy cream; Pinch of salt and pepper

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This Pumpkin & Gouda Stuffed Shells recipe with a brown butter and sage Alfredo sauce is my go-to fall pasta bake. It’s rich, savory, and just the right kind of comforting—perfect for cooler days or whenever I’m in the mood for something indulgent and cozy.

Why You’ll Love This Recipe

I love how this recipe marries the sweetness of pumpkin with the nutty creaminess of gouda and the earthiness of fresh sage. The brown butter Alfredo sauce adds an indulgent touch that takes it to another level. It's a meat-free main that feels hearty and filling, and the stuffed shells format makes it easy to serve. Plus, I can prepare it in advance, pop it in the oven, and enjoy a delicious, oven-baked pasta dish in under 30 minutes.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ pound jumbo pasta shells
1 ¼ cup ricotta
½ can pumpkin puree
⅓ cup + ⅓ cup Artikaas Ginger Pumpkin Seed Gouda, shredded
2 cloves garlic, minced
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon pepper
½ large yellow onion, diced
1 tablespoon olive oil
6 large fresh sage leaves (plus more to fry and add on top)
4 tablespoon salted butter
1 tablespoon flour
2 cups heavy cream
pinch of salt and pepper

directions

I preheat the oven to 400°F.
I cook the jumbo shells al dente according to the package instructions, then set them aside to cool slightly.
While the pasta cooks, I sauté the diced yellow onion with half of the chopped sage in olive oil until translucent.
In a mixing bowl, I combine ricotta, pumpkin puree, ⅓ cup of the shredded gouda, minced garlic, nutmeg, salt, and pepper. I then stir in the sautéed onion mixture.
To make the Alfredo sauce, I melt the butter over medium-high heat until it browns, then lower the heat and add the remaining chopped sage. After it becomes fragrant, I whisk in the flour, then slowly pour in half the cream while continuously whisking until the sauce thickens. I add the remaining cream and a pinch of salt and pepper, continuing to whisk until thickened.
I pour half the Alfredo sauce into the bottom of a baking dish.
I spoon about 2 tablespoons of the filling into each shell and place them in the baking dish.
I cover the shells with the remaining Alfredo sauce and sprinkle the rest of the shredded gouda on top.
I bake for 20–25 minutes until the cheese is melted and bubbly.
I top the finished dish with more black pepper and some crispy fried sage leaves.

Servings and timing

This recipe serves about 4 people. From start to finish, it takes roughly 45–50 minutes: 20 minutes of prep and 25 minutes of baking time.

Variations

When I want to switch things up, I sometimes use butternut squash puree instead of pumpkin. If I don’t have gouda on hand, a mild smoked cheese or even mozzarella works well too. For added texture, I like sprinkling crushed walnuts or toasted breadcrumbs on top before baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in a 350°F oven for about 15–20 minutes. A splash of cream or milk helps loosen the sauce if it’s gotten too thick. Microwaving works too, though I find the oven keeps the texture better.

FAQs

How do I prevent the shells from tearing while filling them?

I make sure to cook the shells al dente and let them cool slightly so they’re easier to handle. Using a spoon or small spatula helps fill them gently.

Can I make this dish ahead of time?

Absolutely. I often prep everything the day before, assemble the dish, cover it, and store it in the fridge. Then I just bake it when I’m ready to eat.

What’s a good substitute for the sage?

If I don’t have sage, I’ve used thyme or rosemary for a different flavor profile, though nothing quite replaces the warmth of sage in this recipe.

Can I freeze this dish?

Yes, I can assemble and freeze it (before baking). When ready to eat, I thaw it overnight in the fridge and bake it as directed.

Is this recipe vegetarian?

Yes, this is a meat-free recipe. I just make sure the cheese I use is made without animal rennet if I want to keep it strictly vegetarian.

Conclusion

These pumpkin and gouda stuffed shells are everything I crave in a cozy pasta bake—comforting, rich, and full of fall flavor. Whether I’m serving it at a holiday gathering or just treating myself to something special on a weeknight, this dish never disappoints.

Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

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Author: Sue
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Rich and cozy fall pasta bake featuring jumbo shells stuffed with pumpkin, ricotta, and gouda, topped with a brown butter sage Alfredo sauce.

Instructions

Preheat the oven to 400°F.
Cook the jumbo shells al dente according to package instructions and set aside to cool slightly.
Sauté the diced yellow onion with half of the chopped sage in olive oil until translucent.
In a mixing bowl, combine ricotta, pumpkin puree, ⅓ cup shredded gouda, minced garlic, nutmeg, salt, and pepper. Stir in the sautéed onion mixture.
For the Alfredo sauce, melt butter over medium-high heat until it browns, then lower heat and add the remaining chopped sage. When fragrant, whisk in the flour and gradually add half the cream while whisking until thickened. Add remaining cream and a pinch of salt and pepper, continuing to whisk until thickened.
Pour half of the Alfredo sauce into the bottom of a baking dish.
Spoon about 2 tablespoons of the filling into each shell and arrange them in the baking dish.
Cover shells with remaining Alfredo sauce and sprinkle the remaining ⅓ cup shredded gouda on top.
Bake for 20–25 minutes until cheese is melted and bubbly.
Top with black pepper and crispy fried sage leaves before serving.

Notes

Cook pasta al dente and let cool slightly before filling to prevent tearing.
Can substitute butternut squash puree or different cheeses like smoked cheese or mozzarella.
Add texture with crushed walnuts or toasted breadcrumbs on top.
Store leftovers in fridge for up to 3 days and reheat in oven with foil and a splash of cream or milk.
Can be frozen before baking and thawed in fridge before baking.