Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce is a creamy and rich comfort dish, perfect for chilly evenings and special gatherings. This delightful recipe combines the earthiness of pumpkin puree with the richness of gouda cheese, resulting in a heartwarming masterpiece that is sure to impress your family and friends. Not only are these shells delicious, but they also offer a unique twist on traditional stuffed pasta, making it a must-try for any pasta lover.

Why You’ll Love This Pumpkin Gouda Stuffed Shells

This incredible dish brings together the best of both worlds with its creamy pumpkin and gouda cheese filling. It’s a great option for those looking for vegetarian meals while still being hearty and filling. The combination of flavors creates a comfort food experience like no other. Whether you’re preparing it for a festive gathering or a cozy family dinner, these pumpkin-filled pasta shells are sure to be a hit. Plus, the savory pumpkin gouda shells recipe is simple to make, making it an easy choice for any weeknight meal. The use of gouda cheese adds a gourmet touch, elevating this dish to a whole new level.

Ingredients for Pumpkin Gouda Stuffed Shells

Gather these items:

Jumbo pasta shells
Pumpkin puree
Gouda cheese
Ricotta cheese
Brown butter
Sage
Heavy cream
Salt
Pepper
Nutmeg (optional)

How to Make Pumpkin Gouda Stuffed Shells Step-by-Step

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package instructions until al dente. Drain and set aside to cool slightly.
Step 3: In a medium bowl, mix together the pumpkin puree, ricotta cheese, gouda cheese, salt, and pepper until well combined. You can also add a pinch of nutmeg for extra warmth.
Step 4: Using a spoon or a piping bag, fill each pasta shell generously with the pumpkin and cheese mixture. Place the stuffed shells in a greased 9×13-inch baking dish.
Step 5: In a saucepan over medium heat, melt the unsalted butter. Continue to cook until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Add the fresh sage leaves and cook for another minute until fragrant.
Step 6: Reduce the heat to low and slowly whisk in the heavy cream. Allow the sauce to simmer for a few minutes until it thickens slightly. Season with salt and pepper to taste.
Step 7: Pour the brown butter sage sauce over the stuffed shells, ensuring they are well coated. Sprinkle with additional gouda cheese if desired.
Step 8: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
Step 9: Once done, let them cool for a few minutes before serving. Garnish with extra sage leaves or grated cheese if you like.

Pro Tips for the Best Pumpkin Gouda Stuffed Shells

Keep these in mind:

This dish is ideal for gatherings or a cozy dinner.
Feel free to adjust the seasoning to your taste.
Use fresh sage for the best flavor.
For an extra creamy texture, add more ricotta cheese.
Consider using whole wheat shells for a healthier option.

Best Ways to Serve Pumpkin Gouda Stuffed Shells

These cheesy pumpkin shells with gouda are delicious on their own, but you can elevate the dining experience by pairing them with a simple salad or garlic bread. For a seasonal touch, serve with roasted vegetables for a wholesome meal. These dishes complement the pumpkin flavor beautifully, making it a cozy fall feast.

How to Store and Reheat Pumpkin Gouda Stuffed Shells

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) until warmed through. This makes it a perfect meal prep option for busy weeknights, allowing you to enjoy the rich flavors of this vegetarian pumpkin stuffed pasta shells dish even on the go.

Frequently Asked Questions About Pumpkin Gouda Stuffed Shells

What’s the secret to perfect Pumpkin Gouda Stuffed Shells?

The secret lies in using high-quality gouda cheese, which melts beautifully and adds a rich flavor. Make sure to season the filling well, and don’t skip the brown butter sage sauce for that extra layer of taste.

Can I make Pumpkin Gouda Stuffed Shells ahead of time?

Absolutely! You can prepare the stuffed shells in advance and store them in the fridge. Just add the sauce before baking and follow the cooking instructions when you’re ready to serve.

How do I avoid common mistakes with Pumpkin Gouda Stuffed Shells?

To avoid overcooking the shells, make sure to cook them only until al dente. Also, ensure that you don’t skip the resting time after baking, as it helps the flavors meld together beautifully.

Variations of Pumpkin Gouda Stuffed Shells You Can Try

If you’re feeling adventurous, try adding spinach or kale to the filling for extra nutrients. You can also swap gouda for another cheese like fontina or goat cheese for a unique spin. For a non-vegetarian twist, consider adding cooked sausage or ground turkey to the filling. Each variation brings its own flair to this comforting dish!

For more delicious vegetarian recipes, check out Creamy Potato Soup or Sweet Potato Biscuits. If you’re looking for a festive dessert, try Gingerbread Cookies!

Delicious Pumpkin Gouda Stuffed Shells Recipe

Author: basmer
Total Time: 50 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce is a creamy and rich comfort dish, perfect for chilly evenings and special gatherings.

Instructions

Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package instructions until al dente. Drain and set aside to cool slightly.
In a medium bowl, mix together the pumpkin puree, ricotta cheese, gouda cheese, salt, and pepper until well combined. You can also add a pinch of nutmeg for extra warmth.
Using a spoon or a piping bag, fill each pasta shell generously with the pumpkin and cheese mixture. Place the stuffed shells in a greased 9×13-inch baking dish.
In a saucepan over medium heat, melt the unsalted butter. Continue to cook until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Add the fresh sage leaves and cook for another minute until fragrant.
Reduce the heat to low and slowly whisk in the heavy cream. Allow the sauce to simmer for a few minutes until it thickens slightly. Season with salt and pepper to taste.
Pour the brown butter sage sauce over the stuffed shells, ensuring they are well coated. Sprinkle with additional gouda cheese if desired.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
Once done, let them cool for a few minutes before serving. Garnish with extra sage leaves or grated cheese if you like.