Golden, cheesy, and bursting with cozy fall flavor, these Pumpkin Gouda Stuffed Shells are comfort food with a seasonal twist. Jumbo pasta shells are filled with creamy pumpkin, rich gouda, and a hint of nutmeg, then baked in a luxurious brown butter sage Alfredo sauce. Every bite is warm, savory, and perfectly balanced.

Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce

This is the kind of dish you serve when you want to impress without the stress. It feels fancy, tastes indulgent, but is surprisingly easy to throw together. Whether it’s a weeknight dinner or the star of your holiday spread, this baked pasta will disappear fast.

Why You’ll Love This Pumpkin Gouda Stuffed Shells Recipe

This recipe is everything fall should be—creamy, cheesy, earthy, and aromatic. The gouda melts into the pumpkin like a dream, and the brown butter sage Alfredo brings in an irresistible nuttiness that ties it all together. It’s vegetarian-friendly, super satisfying, and reheats beautifully.

It’s also a versatile dish. Add sautéed mushrooms, caramelized onions, or a sprinkle of crushed walnuts for texture. Want to make it ahead? Assemble and refrigerate until you’re ready to bake.

What Kind of Pasta Shells Should I Use?

Look for jumbo pasta shells at the store—the kind meant for stuffing. These large shells hold the perfect amount of creamy filling and bake up beautifully without getting soggy. Cook them al dente to prevent them from tearing when filling and to ensure they hold up in the oven.

Ingredients for the Pumpkin Gouda Stuffed Shells

To make this dish unforgettable, you’ll want to gather ingredients that build depth and richness.

Jumbo Pasta Shells – These sturdy shells are made for holding rich, creamy fillings.
Canned Pumpkin Puree – Adds earthy sweetness and velvety texture.
Smoked Gouda Cheese – Offers a creamy, smoky bite that complements the pumpkin perfectly.
Ricotta Cheese – Lightens the filling and makes it smooth and rich.
Grated Parmesan Cheese – For that salty, umami edge and a golden crust.
Egg – Binds the filling together.
Nutmeg – Just a pinch brings warmth and enhances the pumpkin.
Salt and Pepper – To season and balance flavors.
Butter – Key for browning and building the Alfredo base.
Fresh Sage Leaves – Crisped in butter for aroma and flavor.
Heavy Cream – Forms the base of your Alfredo sauce, making it luscious.
Garlic – Lightly sautéed for a mellow, fragrant foundation.

How To Make the Pumpkin Gouda Stuffed Shells

Step 1: Cook the Shells

Boil the jumbo pasta shells in salted water until al dente. Drain and set aside on a baking sheet so they don’t stick together.

Step 2: Prepare the Filling

In a bowl, combine pumpkin puree, ricotta, shredded gouda, half the Parmesan, the egg, nutmeg, salt, and pepper. Mix until creamy and well blended.

Step 3: Make the Brown Butter Sage Alfredo

In a saucepan, melt the butter and add sage leaves. Cook until butter is browned and sage is crisp. Remove the sage and set aside. Add garlic to the butter, cook briefly, then pour in the cream. Simmer until slightly thickened, then stir in the remaining Parmesan.

Step 4: Assemble the Dish

Spread a layer of the Alfredo sauce in a greased baking dish. Stuff each shell with the pumpkin filling and place them on top of the sauce. Drizzle more Alfredo over the top.

Step 5: Bake and Finish

Cover with foil and bake at 375°F for 20 minutes. Uncover, top with crisped sage leaves, and bake for 10 more minutes until golden and bubbling.

How to Serve and Store These Shells

This recipe serves about 4 to 6 people, making it perfect for family dinner or intimate gatherings. Serve straight from the oven with extra Parmesan and a few fresh sage leaves for garnish.

To store, let the shells cool completely. Refrigerate in an airtight container for up to 4 days. Reheat in the oven covered with foil at 350°F until warmed through. You can also freeze the assembled dish (before baking) for up to 2 months.

What to Serve With Pumpkin Gouda Stuffed Shells?

Crusty Garlic Bread

A warm loaf is perfect for soaking up the Alfredo sauce.

Simple Arugula Salad

Peppery greens with lemon vinaigrette balance the richness.

Roasted Brussels Sprouts

Crispy, caramelized sprouts bring a savory contrast.

Maple Glazed Carrots

Sweet and earthy carrots echo the flavors of fall.

Apple Fennel Slaw

Fresh, crunchy, and lightens up the meal.

Buttery Green Beans

A classic veggie side that pairs well with creamy pasta.

Balsamic Mushrooms

Meaty and tangy—a great umami-rich addition.

Pear and Walnut Salad

Nuts and fruit for sweetness and crunch.

Want More Pasta Bake Ideas?

If these pumpkin gouda shells hit the spot, check out these other comforting dishes:

Cheesy Spinach Stuffed Shells for a leafy green twist.
Garlic Parmesan Cheeseburger Bombs if you’re in the mood for bite-sized fun.
Garlic Butter Shrimp Scampi Lasagna for a seafood spin.
Delicious Beef Bowtie Pasta when craving something hearty.
Buffalo Chicken Lasagna for bold, cheesy heat.

Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you toss in mushrooms? Add a sprinkle of crushed walnuts? I love hearing how you make these dishes your own. Questions are welcome too—let’s make dinner even better together!

Explore beautifully curated comfort food favorites and more inspiration on Nora Nosh Recipes.