Description
Indulge in the creamy, rich flavors of Pumpkin Gouda Stuffed Shells enveloped in a luxurious brown butter sage Alfredo sauce. This comforting dish is perfect for chilly evenings and special gatherings.
Ingredients
- Jumbo pasta shells
- Pumpkin puree
- Gouda cheese
- Ricotta cheese
- Brown butter
- Sage
- Heavy cream
- Salt
- Pepper
- Nutmeg (optional)
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.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
Keywords: Don’t overcook the pasta; it’s important to cook the shells just until al dente since they will continue to cook in the oven. You can prepare the stuffed shells and sauce a day in advance. Consider mixing in some cooked spinach or kale into the filling for added nutrition.