Print

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

Pumpkin & Gouda Stuffed Shells With Brown Butter
Print Recipe

Every fall, my kitchen turns into a cozy haven of warm spices and rich flavors. This dish was born out of love for all things pumpkin and cheesy. The creamy pumpkin and smoky Gouda fill each shell like a hug, while the brown butter adds a nutty, golden finish that’s unforgettable. It’s a showstopper for any fall table or special dinner.

Ingredients

Scale

  • 20 jumbo pasta shells

  • 1 cup canned pumpkin puree

  • 1 cup shredded smoked Gouda

  • ½ cup ricotta cheese

  • 1 egg

  • ¼ tsp nutmeg

  • Salt & pepper to taste

  • ½ cup grated parmesan (for topping)

For the Brown Butter Sauce:

  • 6 tbsp unsalted butter

  • 2 cloves garlic, minced

  • 1 tbsp fresh sage, chopped (optional)

Instructions

  • Preheat oven to 375°F (190°C). Cook pasta shells according to package directions; drain and cool slightly.

  • In a bowl, mix pumpkin, Gouda, ricotta, egg, nutmeg, salt, and pepper. Fill each shell with the mixture and place in a greased baking dish.

  • For the sauce, melt butter over medium heat until it turns golden and smells nutty (about 5 mins). Add garlic and sage, cook 1 minute more.

  • Pour sauce over stuffed shells and sprinkle with parmesan.

  • Bake uncovered for 25 minutes or until golden and bubbly.

Notes

  • Make it ahead! Assemble the day before and bake when ready.

  • Add chopped spinach or kale for a veggie boost.

  • Smoked Gouda gives the best flavor, but mozzarella works too!

Nutrition

Find it online: https://recipes.swedishinarabic.net/pumpkin-gouda-stuffed-shells-with-brown-butter-sage-alfredo-sauce/