Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce

If you’re craving a cozy, fall-inspired pasta dish that feels special but comes together without fuss, these pumpkin & Gouda stuffed shells topped with a silky brown-butter sage Alfredo sauce are your winner. The sweet pumpkin pairs beautifully with creamy Gouda, and the fragrant sage in browned butter gives the whole dish a rich, comforting edge.

Ingredients

For the stuffed shells:

½ pound jumbo pasta shells
1 ¼ cups ricotta cheese
½ can (about 1 cup) pumpkin puree
⅓ cup shredded Gouda + another ⅓ cup shredded Gouda
2 cloves garlic, minced
1 large yellow onion (or ½ a large one), diced
1 tsp nutmeg
1 tsp kosher salt
1 tsp black pepper
1 Tbsp olive oil
6 large fresh sage leaves (plus extra for crisping on top)

For the brown-butter sage Alfredo sauce:

4 Tbsp salted butter
1 Tbsp all-purpose flour
2 cups heavy cream
Pinch of salt & pepper
Remaining chopped fresh sage

Instructions

Preheat your oven to 400 °F.
Cook the jumbo shells in salted boiling water until just al dente, according to package directions. Drain and set aside.
While the shells cook, heat the olive oil in a skillet over medium-high heat. Add the diced yellow onion with half of the chopped sage leaves and sauté until the onion becomes translucent.
In a large bowl, combine the ricotta, pumpkin puree, ⅓ cup shredded Gouda, garlic, nutmeg, salt and pepper. Once the onion mixture is ready, stir it into this filling mixture.
To make the sauce: In a saucepan over medium-high heat, melt the butter and let it brown lightly (you’ll smell the nutty aroma). Turn the heat to low and add the remaining chopped sage; cook for a minute until fragrant. Whisk in the flour, then slowly add half the heavy cream, whisking constantly until the sauce thickens. Add the remaining heavy cream and season with salt and pepper.
In a baking dish, pour about half of the Alfredo sauce and spread it evenly across the bottom.
Spoon about 2 Tbsp of the filling into each cooked shell, and arrange the filled shells in the dish on top of the sauce.
Pour the remaining Alfredo sauce over the arranged shells, then sprinkle the remaining shredded Gouda over the top.
Bake for 20-25 minutes (or until the cheese is bubbly and golden).
Remove from oven and top with a few crispy sage leaves and a crack of fresh black pepper.

Tips & Variations

For extra cheesiness, you can increase the Gouda slightly or add a sprinkle of Parmesan on top before baking.
Want a vegetarian twist? This dish already is meat-free, but you could add roasted walnuts or pumpkin seeds on top for crunch.
If you prefer lighter cream, you can try half heavy cream/half whole milk — though the sauce may be a little thinner.
Make-ahead friendly: Prepare the filled shells and sauce ahead of time, refrigerate, then bake just before serving for best texture.

How to Serve

Serve these stuffed shells hot, straight from the oven. They pair wonderfully with a simple green salad dressed in lemon vinaigrette or some roasted Brussels sprouts for a fall-themed meal. If you want a finish-style touch, garnish with fresh sage leaves and an extra drizzle of browned butter before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, add a splash of cream or milk and gently warm on the stovetop, stirring until the sauce is creamy again (microwaving works too, just stir midway so it reheats evenly).

Frequently Asked Questions

Can I use pre-cooked frozen shells or no-boil pasta instead of jumbo shells?
Yes — you could use different pasta shapes, but be sure they are large enough to hold the filling nicely (e.g., large rigatoni or conchiglioni). Note that cooking times may vary.

Can I substitute the Gouda with another cheese?
Absolutely — if you can’t find Gouda, smoked Gouda is lovely, or you could try a mild cheddar or fontina. The flavor will shift slightly, but the creaminess remains.

Will the dish hold up if I bake it the next day or make it ahead for a party?
Yes — you can assemble ahead, refrigerate, and then bake when ready to serve. Just cover the dish with foil if baking directly from cold and allow a few extra minutes if needed.

Enjoy this comforting, creamy pasta dish that’s perfect for fall nights and cozy dinners. Pull out the serving spoon and dig into something special!