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As the leaves turn and the air gets that crisp, cozy feel, I find myself craving the comforting embrace of hearty, home-cooked meals. One chilly evening, while rummaging through my pantry, I unearthed a can of pumpkin and a block of gouda. What started as a simple dinner idea quickly transformed into a culinary delight: Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce!

Imagine pillowy pasta shells filled with a creamy, savory filling that whispers autumn with every bite. When paired with a rich brown butter and sage Alfredo, this dish becomes a showstopper, perfect for both intimate family dinners and larger gatherings. Best of all? It’s entirely vegetarian and easy to whip up, making it an ideal solution for those tired of the fast-food grind.

Let’s dive in and create a plate of gorgeous stuffed shells that will warm your heart and delight your taste buds this fall!

Why will you love Pumpkin & Gouda Stuffed Shells?

Comforting Flavor: The creamy pumpkin and gouda filling meld beautifully with the brown butter and sage Alfredo sauce, creating a cozy dish you’ll long for on chilly nights.
Easy Preparation: With simple ingredients and step-by-step instructions, you’ll have a delightful meal ready in no time, giving you more time to enjoy with family.
Versatile Dish: Feel free to experiment by swapping in your favorite cheeses or adding a kick of spice for a personalized touch that suits your palate.
Make-Ahead Friendly: Prepare these shells ahead of time and pop them in the oven when ready to serve—perfect for busy weeknights or entertaining!
Crowd-Pleasing: Whether special family gatherings or cozy dinners, these stuffed shells are sure to impress, making you the star of any table.
Seasonal Delight: Celebrate autumn flavors in every bite, turning this dish into a warm hug on a plate that you and your loved ones will cherish.

Pumpkin & Gouda Stuffed Shells Ingredients

For the Pasta
• Jumbo Pasta Shells – Perfectly shaped to cradle the creamy filling; use medium shells if you can’t find jumbo.

For the Filling
• Ricotta – Its creamy texture balances beautifully with pumpkin; cottage cheese is a lighter alternative.
• Pumpkin Puree – Essential for that autumn flavor; canned works great but fresh will bring a homemade touch.
• Artikaas Ginger Pumpkin Seed Gouda – Infuses a nutty depth; substitute with any gouda or a smoked cheese for a different vibe.
• Garlic – Adds aromatic depth to the filling; fresh minced is the best choice for flavor.
• Yellow Onion – Sweetness that complements the filling; shallots can be a tasty pair as well.
• Sage – Provides an earthy, fragrant note; fresh is recommended, but dried sage can work in a pinch.
• Nutmeg – A warm spice that screams fall; feel free to omit if you’re not a fan.
• Salt & Pepper – Don’t forget these essentials to elevate the flavors; adjust according to your taste.
• Olive Oil – Ideal for sautéing the onions; butter can also add richness.

For the Alfredo Sauce
• Salted Butter – Gives the sauce its creamy richness; unsalted butter is an option if you’re watching sodium.
• Flour – Helps thicken the Alfredo; cornstarch is a gluten-free alternative.
• Heavy Cream – Creates a luxuriously rich sauce; substitute with half-and-half for a lighter version.

This Pumpkin & Gouda Stuffed Shells dish not only celebrates the flavors of the season but also makes for an incredibly satisfying meal that everyone will love!

How to Make Pumpkin & Gouda Stuffed Shells

Preheat your oven to 400°F (204°C). This little step will ensure that your shells bake to perfection and get that lovely golden top you’re craving.
Cook the jumbo pasta shells al dente according to package instructions. Once cooked, drain and set aside to cool while you prepare the filling.
Sauté diced yellow onion and half of the chopped sage in a splash of olive oil. Cook until the onions are translucent, about 3-4 minutes, releasing their sweet fragrance.
Combine in a mixing bowl the ricotta, pumpkin puree, 1/3 cup of gouda, garlic, nutmeg, salt, and pepper. Gently stir in the sautéed onions until everything is well mixed and creamy.
Create the Alfredo sauce by melting salted butter in a pan. Add the remaining sage, cooking for another minute until fragrant. Gradually whisk in flour and slowly pour in heavy cream until the mixture thickens, seasoning with salt and pepper to taste.
Spread half of the Alfredo sauce in the bottom of a baking dish. Carefully fill each pasta shell with about 2 tablespoons of the pumpkin-gouda mixture and arrange them snugly in the dish.
Pour the remaining Alfredo sauce over the stuffed shells, making sure they’re fully covered, and sprinkle the rest of the gouda on top for that bubbly finish.
Bake the dish for 20-25 minutes, or until the cheese is bubbly and golden brown, creating an inviting aroma that will have everyone eager to dig in. Serve topped with crispy fried sage leaves and a sprinkle of black pepper.

Optional: Drizzle with a little extra olive oil for added richness.

Exact quantities are listed in the recipe card below.

Pumpkin & Gouda Stuffed Shells Variations

Customize your dish with these delectable twists that’ll surprise your taste buds!

Cheesy Spinach: Mix in fresh spinach with the ricotta for added nutrition and a delightful color contrast. The incorporation of greens not only elevates the dish’s flavor but adds a lovely freshness that complements the creaminess of the pumpkin.
Smoky Flavor: Swap in smoked gouda instead of regular for an added depth of smokiness that pairs beautifully with the pumpkin. This gives the dish a unique twist, enticing smoky flavor profiles without overpowering the comforting essence.
Nutty Texture: Toasted pine nuts can provide a crunchy topping, adding a wonderful texture contrast to the creamy filling. Sprinkle them over the top just before serving; they’ll not only taste amazing but also create an appealing finish.
Spicy Kick: Incorporate red pepper flakes into the Alfredo sauce or the filling for a warm heat that sparks up your dish. This spiciness can awaken the palate and create a delightful balance with the creamy elements.
Herb Twist: Try adding a mix of fresh herbs like thyme or rosemary to the filling for an herby brightness that complements the autumnal squash flavor. A little bit of variety in the flavors will make your dish uniquely yours.
Zesty Lemon: A splash of lemon juice in the filling can brighten the flavors and cut through the richness of the cheese. It adds a refreshing zing that makes each bite feel lively and new.
Savory Pumpkin: For an extra savory note, blend in some cooked, crumbled pancetta or bacon with the filling. This will introduce a delightful contrast to the sweetness of the pumpkin and enhance the entire dish’s flavor profile.
Cauliflower Alternative: For a lighter twist, consider substituting half the pumpkin puree with steamed and blended cauliflower. This keeps all the fall vibes while reducing calories, creating a deliciously creamy texture.

How to Store and Freeze Pumpkin & Gouda Stuffed Shells

Fridge: Store leftover Pumpkin & Gouda Stuffed Shells in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezer: To freeze before baking, assemble the shells and cover tightly with foil or plastic wrap. They can be frozen for up to 2 months. Thaw in the fridge overnight and bake as instructed.
Reheating: For best results, reheat baked shells in a preheated oven at 350°F (175°C) to regain that creamy texture and bubbly cheese. Avoid microwaving to prevent sogginess.
Make-Ahead: Assemble the pumpkin and gouda filling and refrigerate before stuffing the shells. This can save prep time for busy weeknights or gatherings!

Expert Tips for Pumpkin & Gouda Stuffed Shells

Perfect Shells: Ensure the shells are cooked al dente; if overcooked, they may break and lose their structure during baking.
Creamy Filling: Mix slowly to incorporate air into the pumpkin and gouda filling; this results in a light texture that you’ll adore.
Sauce Consistency: Add the cream gradually into the Alfredo sauce while whisking continuously to prevent it from becoming too runny.
Fresh Is Best: Use fresh sage for the best flavor; while dried will work, fresh brings a vibrant, aromatic touch that elevates your Pumpkin & Gouda Stuffed Shells.
Garnishing Tip: For an elegant finish, fry sage leaves in a bit of butter or olive oil until crispy to top your dish; they add a lovely crunch and visual appeal.
Make-Ahead Magic: Assemble the shells in advance and refrigerate them. When you’re ready to serve, just pop them in the oven to bake—ideal for gatherings!

Make Ahead Options

These Pumpkin & Gouda Stuffed Shells are an excellent choice for busy home cooks looking to save time! You can prepare the filling and the Alfredo sauce up to 24 hours in advance, storing them separately in the refrigerator. Just assemble the stuffed shells before baking to ensure they stay fresh and flavorful. If you’re aiming for longer storage, consider assembling the entire dish and then freezing it. For best results, cover tightly with plastic wrap and aluminum foil, ensuring minimal exposure to air. When you’re ready to serve, thaw in the fridge overnight and bake as usual for a comforting meal that’s just as delicious!

What to Serve with Pumpkin & Gouda Stuffed Shells?

Creating a cozy autumn meal is easy when you know what to pair with these delightful stuffed shells.

Garlic Bread: The crusty texture of garlic bread complements the creamy filling, perfect for indulging in the rich Alfredo sauce.
Mixed Green Salad: A fresh salad filled with crisp greens and a tangy vinaigrette adds a refreshing contrast to the richness of the shells.
Roasted Brussels Sprouts: The caramelized sweetness of roasted Brussels sprouts pairs beautifully with the savory flavors of the stuffed shells, enhancing the autumn vibe.
Herb-Infused Risotto: Creamy risotto dotted with herbs creates a luxurious side that echoes the earthy tones of pumpkin and sage.
Crispy Fried Sage Leaves: An elegant touch, these crispy leaves not only mirror the dish’s flavors but also provide a delightful crunch.
Buttery Corn on the Cob: Sweet, tender corn on the cob brings back childhood memories and balances the savory richness perfectly.
Red Wine: A glass of medium-bodied red wine complements the dish beautifully, enhancing the flavors of gouda and sage.
Pumpkin Spice Latte: Embrace the fall spirit by serving this cozy drink, turning your meal into an aromatic experience.
Spiced Apple Crisp: For dessert, a warm apple crisp with spices offers a comforting finish that echoes the flavors of the main dish.

Pumpkin & Gouda Stuffed Shells Recipe FAQs

How do I choose the right pumpkin for my filling?
Absolutely! When selecting a pumpkin for your filling, look for small to medium-sized sugar pumpkins, also known as pie pumpkins. These are sweeter and more flavorful than the larger carving pumpkins. You want to avoid any with dark spots or soft spots, as these can indicate spoilage.

How should I store leftover Pumpkin & Gouda Stuffed Shells?
The best way to store your Pumpkin & Gouda Stuffed Shells is in an airtight container in the refrigerator. They will keep fresh for up to 3 days. When reheating, I recommend using an oven set to 350°F (175°C) to ensure they regain their creamy texture without becoming soggy.

Can I freeze Pumpkin & Gouda Stuffed Shells?
Yes, you can! If you want to prep ahead, assemble the shells but do not bake them. Cover the dish tightly with foil or plastic wrap and freeze for up to 2 months. When you’re ready to enjoy them, thaw overnight in the fridge before baking according to the original instructions.

What should I do if my Alfredo sauce is too runny?
Very! If your Alfredo sauce turns out runny, try cooking it on low heat while whisking continuously to let some moisture evaporate, which can help thicken it up. Alternatively, you can create a slurry by mixing equal parts flour and cold water, then whisk this into the sauce gradually until the desired consistency is reached.

Are Pumpkin & Gouda Stuffed Shells suitable for my vegetarian guests?
I often make this dish for gatherings, and yes, it’s 100% vegetarian! Just be sure to use vegetarian cheeses and avoid any meat-based broths or flavoring in the Alfredo sauce. It’s a delightful meal that everyone can enjoy, even those who aren’t vegetarian!

Can I substitute any ingredients in this recipe?
Absolutely! You can switch out the gouda for other cheeses like mascarpone or ricotta. If you want to spice things up, adding some red pepper flakes to the Alfredo sauce gives it a nice kick. You can also substitute butternut squash for pumpkin to vary the flavor while keeping it seasonal.