Name: Creamy Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 24–30 jumbo pasta shells; 1 cup pumpkin purée; 1½ cups shredded smoked Gouda; 1 cup ricotta cheese; ½ cup grated Parmesan cheese; 1 beaten egg; ½ tsp ground nutmeg; 1 tsp kosher salt; ¼ tsp black pepper; 6 tablespoons unsalted butter; 8–10 fresh sage leaves; 1¾ cups heavy cream; ¾ cup grated Parmesan cheese (for sauce)

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This creamy pumpkin and Gouda stuffed shells recipe pairs silky pumpkin filling with nutty Gouda and a brown butter sage Alfredo that feels indulgent but homey. I’ve made this several times through the fall season — it’s reliably cozy, feeds a crowd, and holds up well as leftovers.

Why Make This Recipe

Comforting, savory flavors: pumpkin’s sweetness balances smoked Gouda and nutty Parmesan for an elevated weeknight dinner.
Seasonal nutrition: pumpkin adds vitamin A and fiber without overpowering the dish.
Great for company: assemble ahead and bake when guests arrive — impressive but not fussy.
Leftover friendly: reheats beautifully and makes a nourishing lunch.
Personal note: I love this because the brown butter-sage hit elevates simple pasta into something restaurant-worthy with minimal effort; if you like pumpkin-sage combos, try this savory tart too: Savory Pumpkin Sage Mushroom Tart.

Recipe Overview

Prep time: 30 minutes
Cook time: 35 minutes (includes 25 minutes baking)
Total time: ~1 hour 5 minutes
Servings: 6 (about 4 shells per person)
Difficulty: Medium
Method: Boil jumbo pasta shells, mix pumpkin-Gouda filling, assemble in a 9×13-inch baking dish, cover with brown butter sage Alfredo, bake at 375°F (190°C).

My Experience Making This Recipe

The first time I tested this the filling was too loose; adding an egg and a little ricotta tightened the texture without losing creaminess. Browning the butter slowly and watching for the aroma was key — it transforms the Alfredo from ordinary to deeply savory.

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

Begin by boiling about 24–30 jumbo pasta shells in generously salted water until al dente (8–10 minutes), then cool on a baking sheet so they don’t stick. Make the filling by combining 1 cup pumpkin purée, 1½ cups shredded smoked Gouda, 1 cup ricotta, ½ cup grated Parmesan, 1 beaten egg, ½ tsp ground nutmeg, 1 tsp kosher salt, and ¼ tsp black pepper. For the sauce, brown 6 tablespoons unsalted butter in a skillet over medium heat until it turns amber and smells nutty (about 3–5 minutes), add 8–10 fresh sage leaves to crisp, then stir in 1¾ cups heavy cream and ¾ cup grated Parmesan; simmer to thicken for 3–4 minutes. Stuff shells with about 2 tablespoons filling each, arrange in a greased 9×13 pan, pour sauce evenly over shells, cover with foil, and bake at 375°F for 25 minutes; uncover and bake another 5–8 minutes until bubbling and lightly browned.

Expert Tips for Success

Salt the pasta water generously (1–2 tablespoons per 4–6 quarts) to season shells from the inside out.
Brown butter carefully: lower heat if solids brown too fast; remove from heat when amber and transfer to a cool pan to stop cooking — butter can go from brown to burnt in seconds.
Keep filling slightly firm: ricotta and one egg help bind the pumpkin without making it stodgy.
Use whole-milk ricotta and freshly grated Parmesan for better melt and flavor; pre-grated cheeses often have anti-caking agents that affect texture.
Don’t overfill shells — leave some space so sauce can circulate and the shells heat evenly.

How to Serve Creamy Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce

Garnish with toasted pumpkin seeds and a sprinkle of fresh sage or chopped parsley for color and crunch.
Serve alongside a bright arugula salad dressed with lemon and olive oil to cut richness.
Offer crusty bread or garlic focaccia to mop up the Alfredo.
Perfect for Thanksgiving sides, cozy date nights, or a weekend family dinner.

Storage and Reheating Guide

Refrigerate: cool to room temperature, cover tightly and store in an airtight container or cover the baking dish with plastic wrap and foil; keep up to 3–4 days.
Freeze: assemble shells in a freezer-safe 9×13 pan, cover with plastic wrap and foil, freeze up to 3 months. To bake from frozen, thaw overnight in the fridge and bake at 375°F for 30–40 minutes covered, then uncover and bake 10–15 minutes.
Reheat: warm single portions in a 350°F oven covered for 15–20 minutes, or microwave on medium power in 30-second bursts until heated through to preserve texture.

Recipe Variations

Gluten-free: swap jumbo shells for gluten-free pasta shells or large gluten-free pasta tubes; watch cook time as some brands are more fragile.
Dairy-free / vegan: use a vegan ricotta (tofu-based), dairy-free smoked Gouda alternative, and replace butter with olive oil or vegan butter for the sage sauce; thicken the sauce with a tablespoon of cornstarch slurry if needed.
Protein boost: fold 8 oz cooked crumbled turkey or Italian sausage into the filling for extra heft (brown the meat and drain first).
Cheesy twist: mix in ½ cup shredded Gruyère or fontina for a deeper, nuttier flavor.

Nutritional Highlights

Pumpkin provides vitamin A (beta-carotene) and fiber, supporting eye health and digestion.
This dish is calorie-dense and rich in saturated fat from cream and cheese — consider portion control (about 3–4 shells per serving) or lightened dairy options if watching intake.
Allergen note: contains dairy, egg, and gluten (unless adapted). Adjust for allergies accordingly.

Troubleshooting Common Issues

Shells falling apart: cook shells to just al dente and cool on a single layer so they don’t clump; handle gently when stuffing.
Sauce too thin: simmer the Alfredo longer to reduce and thicken, or whisk in 1 tsp cornstarch mixed with 1 tbsp cold water.
Sauce separating after baking: avoid overheating the cream when adding cheese; stir off heat and let cool slightly before pouring over shells.

Frequently Asked Questions

Q: Can I use canned pumpkin purée for the filling?
A: Yes — use plain 100% pumpkin purée (not pumpkin pie filling). It’s the recommended, convenient option. If the purée seems watery, drain a few tablespoons or cook briefly to reduce moisture before mixing.

Q: Can I make this completely ahead of time?
A: Absolutely. Assemble up to 24 hours ahead, cover, and refrigerate. Bring to room temperature for 20–30 minutes before baking. For longer storage, freeze assembled shells and bake from thawed or frozen as described above.

Q: What cheese substitutes work if I don’t have smoked Gouda?
A: Mild cheddar, fontina, or Gruyère are good alternatives. If you want the smoky note, add a tablespoon of smoked paprika or a few drops of liquid smoke and taste before stuffing.

Q: How do I avoid a grainy Alfredo sauce?
A: Use freshly grated Parmesan and moderate heat. Add cheese off the heat or on very low heat to prevent the proteins from seizing and becoming grainy. A splash of warm cream or reserved pasta water can smooth it back out.

Conclusion

For the original inspiration and variations similar to this recipe, see Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo ….
If you want another creamy take on pumpkin-stuffed shells, check out Irresistible Creamy Pumpkin Stuffed Shells.
For more pumpkin-centered comfort dishes, try this Pumpkin Risotto — All Types of Bowls.
If you’re exploring protein-forward versions, this Turkey and Pumpkin Stuffed Shells – Herbs & Flour is a great reference.
For a different brown-butter pumpkin pasta approach, see Sage Brown Butter Pumpkin Pasta Alfredo. – Half Baked Harvest.