Pumpkin Gouda Stuffed Shells in Brown Butter Sage Alfredo Sauce

Cozy Comfort in a Shell

Ever had a dish that made you feel all warm and fuzzy inside? Imagine sinking your teeth into Pumpkin Gouda Stuffed Shells in Brown Butter Sage Alfredo Sauce — it’s like a big, soft hug for your taste buds! This delightful recipe is not only creamy and comforting, but it also packs a punch with a unique twist. Think fall flavors come together in a surprisingly easy-to-make dinner that might just make it to your weekly rotation.

Why Make This Recipe

If you’re looking for a crowd-pleaser, this dish has you covered! Here’s why you’ll love it:

• Easy Cleanup: We’re keeping things simple here—one pan is all you need (who doesn’t love that?).
• Family-Friendly: Kids and adults alike will be clamoring for seconds. Pumpkin and cheese? Yes, please!
• Cozy Vibes: Perfect for chilly evenings when you just want to kick back and enjoy something comforting.

Ingredients

You don’t need fancy stuff — just these basics!

• 12 large pasta shells
• 1 cup pumpkin puree
• 1 cup Gouda cheese, shredded
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1 tablespoon fresh sage, chopped
• 1/2 cup Parmesan cheese, grated

Directions

Let’s get down to business! Follow these simple steps to create your new favorite dish:

1. Preheat the oven to 350°F (175°C).
2. Cook the pasta shells according to the package instructions until al dente; drain and set aside.
3. In a mixing bowl, combine pumpkin puree, Gouda cheese, garlic powder, salt, pepper, and nutmeg.
4. Stuff each shell with the pumpkin cheese mixture.
5. In a saucepan, melt butter over medium heat until it begins to brown. Add sage and cook for 1 minute.
6. Stir in heavy cream and bring it to a simmer.
7. Spread a layer of the Brown Butter Sage Alfredo Sauce in a baking dish, then place the stuffed shells on top.
8. Pour the remaining sauce over the shells and sprinkle with Parmesan cheese.
9. Bake for 20-25 minutes or until shells are heated through and the top is golden.
10. Serve warm, garnished with additional sage if desired.

How to Make Pumpkin Gouda Stuffed Shells in Brown Butter Sage Alfredo Sauce (Overview)

Making these stuffed shells is as easy as pie—scratch that, it’s even easier! Start by cooking the pasta; while it’s boiling, whip together that dreamy pumpkin Gouda mixture. Next, stuff those shells like you’re a culinary magician! Don’t forget to brown that butter; it adds layers of flavor that will make your guests think you slaved away in the kitchen. Finally, pour everything into a baking dish and let the oven do the magic while you relax with your favorite show. Pro tip: Make sure to taste the sauce before pouring it on—adjust seasonings to suit your taste buds!

How to Serve Pumpkin Gouda Stuffed Shells in Brown Butter Sage Alfredo Sauce

Serve these shells with a sprinkle of freshness! Garnish with extra sage for that touch of color and aroma. Pair this cozy dish with a crisp side salad for crunch or some crusty bread to soak up all that delicious sauce. The warm orange hue of the pumpkin plays beautifully against the golden sauce, making your plate as pleasing to the eye as it is to the palate.

How to Store Pumpkin Gouda Stuffed Shells in Brown Butter Sage Alfredo Sauce

Got leftovers? Lucky you! Store them in the fridge for up to 3 days. They’re just as good heated up again! For long-term storage, freeze the stuffed shells in an airtight container for up to 3 months. When you’re ready to enjoy them, let them thaw in the fridge overnight and reheat in the oven until warmed through.

Tips to Make Pumpkin Gouda Stuffed Shells in Brown Butter Sage Alfredo Sauce

1. Timing is Key: Stuff the shells right after cooking; they’re easier to handle when they’re warm.
2. Switch it up: Try using a different cheese like Fontina or Cheddar for a twist!
3. Nutmeg magic: Don’t skip the nutmeg; it’s the secret flavor that brings this dish together!
4. Creamy Dreamy: You can use half-and-half instead of heavy cream for a slightly lighter option if that’s your style.

Variation

Want to mix things up? You can easily make this dish vegan by swapping the heavy cream for coconut cream and using vegan cheese. Add some sautéed spinach for a pop of color and extra nutrients!

FAQs

Can I make these stuffed shells ahead of time?
Absolutely! You can assemble them a day in advance and then bake them right before serving.

What can I serve with Pumpkin Gouda Stuffed Shells?
They pair wonderfully with a fresh green salad or sautéed greens. A glass of white wine never hurts either!

Can I freeze the stuffed shells?
Yes, freeze them before baking for a quick dinner option later. Just make sure to thaw before cooking!

📌 Pin this recipe for your next cozy dinner night!

Pumpkin Gouda Stuffed Shells

Creamy and comforting stuffed pasta shells filled with pumpkin and Gouda cheese, topped with a rich brown butter sage Alfredo sauce.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Stuffed Shells

• 12 large pasta shells Cook according to package instructions.
• 1 cup pumpkin puree
• 1 cup Gouda cheese, shredded Can substitute with other cheeses.
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt Adjust to taste.
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg Adds unique flavor.

For the Alfredo Sauce

• 1 cup heavy cream Can substitute with half-and-half.
• 1/4 cup unsalted butter Should be browned.
• 1 tablespoon fresh sage, chopped Use additional for garnish.
• 1/2 cup Parmesan cheese, grated For topping.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. Cook the pasta shells according to the package instructions until al dente, then drain and set aside.
3. In a mixing bowl, combine the pumpkin puree, Gouda cheese, garlic powder, salt, pepper, and nutmeg.
4. Stuff each shell with the pumpkin cheese mixture.

Cooking

1. In a saucepan, melt the butter over medium heat until it begins to brown. Add sage and cook for 1 minute.
2. Stir in the heavy cream and bring it to a simmer.
3. Spread a layer of the Brown Butter Sage Alfredo Sauce in a baking dish, then place the stuffed shells on top.
4. Pour the remaining sauce over the shells and sprinkle with Parmesan cheese.
5. Bake for 20-25 minutes or until the shells are heated through and the top is golden.

Notes

Serve warm, garnished with additional sage if desired. Store leftovers in the fridge for up to 3 days or freeze for longer storage.