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pumpkin and cheese stuffed shells after being baked

Pumpkin and Cheese Stuffed Shells

Creamy pumpkin and cheese filled shells topped with brown butter alfredo sauce
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course dinner
Cuisine italian
Servings 6 people
Calories 585 kcal


  • food processor
  • stove top


Jumbo Shells

  • 20 pieces jumbo shells
  • 4 quarts water
  • 1 tbsp kosher salt
  • 1 tsp olive oil

Brown Butter Alfredo Sauce

  • ½ cup unsalted butter
  • 14 sprigs fresh thyme
  • 4 cloves garlic minced
  • ¼ cup all purpose flour
  • ½ cup heavy cream
  • 2.5 cups whole milk
  • 7 oz parmesan cheese shredded
  • ½ tsp kosher salt
  • 1/16 tsp nutmeg
  • 1 splash chicken base OPTIONAL

Pumpkin and Cheese Filling

  • 15 oz pumpkin puree
  • 5 oz fontina shredded
  • ½ cup mozzarella shredded
  • 2 cloves garlic minced
  • cup basil chiffonade
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper


Boil the Shells

  • Fill a pot with water, salt and oil then bring it to a boil. Add the shells and cook according to package directions
  • Drain the shells and rinse under cold water. Set aside

Making the Brown Butter Alfredo Sauce

  • Brown the butter in a sauce pot. As soon as the butter is brown add the garlic and stir around for 15 seconds
    brown butter
  • Add the flour and whisk well. Let the flour cook for 2-3 minutes on low heat
  • Add the cream and whisk until there are no lumps. Add the milk, whisking until smooth
  • Stir in the parmesan cheese, salt and nutmeg. Add the chicken base if you are using it
    alfredo sauce
  • Whisk the sauce until the cheese has melted and you have a smooth consistency. Remove from the heat and set aside

Mix the Pumpkin and Cheese Filling

  • Add all filling ingredients to a medium sized mixing bowl and mix until well combined
    pumpkin cheese filling mix

Filling and Baking the Shells

  • Preheat the oven to 350°F and spray a baking dish with non stick cooking spray
  • Spread a small amount of sauce in the bottom of the baking dish
  • Fill each shell with approximately 1.5 tbsp pumpkin cheese filling and place in the dish open side up
    stuffed shells ready for sauce and the oven
  • Once all shells are filled pour the sauce over the top of all the shells. Use a spoon to spread sauce out trying to cover the tops of all the shells
  • Bake for 30 minutes until shells are bubbly. Serve hot and enjoy!
    cooked shells with melted cheese


Calories: 585kcalCarbohydrates: 21gProtein: 26gFat: 45gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 135mgSodium: 2361mgPotassium: 399mgFiber: 3gSugar: 8gVitamin A: 12703IUVitamin C: 8mgCalcium: 759mgIron: 2mg
Keyword alfredo sauce, brown butter, comfort food, fontina, holiday dish, pumpkin, stuffed shells
Tried this recipe?Let us know how it was!