If you’re searching for a cozy and delicious dish to impress your family or friends, look no further than Pumpkin & Gouda Stuffed Shells! This dish combines the creamy richness of cheeses with the warm, earthy flavor of pumpkin, all topped with a savory brown butter and sage Alfredo sauce. Get ready to serve up something special for your next meal!
Why make this recipe
Not only is this recipe a perfect blend of flavors, but it also offers a unique twist on traditional pasta dishes. The pumpkin adds a delightful sweetness, while the Gouda cheese provides a rich creaminess. Paired with the nutty brown butter and fresh sage, this dish becomes a delightful celebration of autumn flavors. Plus, it’s simple to make, making it a great choice for both special occasions and everyday meals.
How to prepare Pumpkin & Gouda Stuffed Shells
Creating these delicious Pumpkin & Gouda Stuffed Shells is simpler than you might think! Follow these step-by-step instructions to achieve perfection:
- Start by preheating your oven to 375°F (190°C). Prepare a baking dish by greasing it lightly.
- Cook Pasta: Boil a large pot of salted water and cook the pasta shells according to package instructions, making sure not to overcook them. Drain and set aside to cool.
- Prepare the Filling: In a bowl, mix together the pumpkin puree, Gouda cheese, ricotta cheese, Parmesan cheese, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper until combined.
- Stuff the Shells: Carefully stuff each cooked pasta shell with the pumpkin and cheese mixture. Place them in the greased baking dish.
- Make the Alfredo Sauce: In a saucepan over medium heat, melt the butter. Allow it to brown slightly before adding the heavy cream. Stir in the remaining sage and cook until the sauce thickens. Season with salt and pepper.
- Combine: Pour the brown butter sage Alfredo sauce over the stuffed shells, making sure to cover them evenly.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and cook for an additional 10-15 minutes until bubbly and golden.
These streamlined steps ensure that you end up with a stunning and mouthwatering dish that highlights the fantastic combination of pumpkin and Gouda.
How to serve Pumpkin & Gouda Stuffed Shells
These stuffed shells are best served warm, right out of the oven. You can garnish them with extra sage leaves or even a sprinkle of more Parmesan for a beautiful presentation. A side salad or garlic bread goes perfectly with this dish, making it a complete meal.
How to store Pumpkin & Gouda Stuffed Shells
If you have leftovers (which is rare, but it happens!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of cream if needed to keep the sauce creamy.
Tips to make Pumpkin & Gouda Stuffed Shells perfectly
- Don’t overcook the pasta shells; they should be al dente since they’ll continue cooking in the oven.
- Feel free to adjust the spices to your taste. If you love more sage, add it generously!
- For an extra cheesy filling, you can add more Gouda or mozzarella cheese.
Variations
- Swap out Gouda for other cheeses like mozzarella, ricotta, or even a sharp cheddar for a different flavor profile.
- Add sautéed spinach or mushrooms to the filling for extra nutrition and flavor.
- Use whole grain or gluten-free pasta shells to accommodate dietary preferences.
FAQ
Q: Can I make this dish ahead of time?
A: Yes! You can prepare the stuffed shells and the sauce beforehand. Just assemble everything in the baking dish and refrigerate until you’re ready to bake.
Q: Can I freeze the stuffed shells?
A: Absolutely! You can freeze the uncooked stuffed shells. Just make sure to cover the dish well before freezing. Bake from frozen, adding extra time to ensure they’re heated through.
Q: What can I serve with this dish?
A: A simple green salad or roasted vegetables pairs wonderfully with these stuffed shells. Garlic bread is also a hit!
Enjoy your Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce — a dish that’s sure to warm your heart and please your taste buds!
Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
A cozy and delicious dish combining creamy cheeses and pumpkin, topped with a savory brown butter and sage Alfredo sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 large pasta shells
- 1 cup pumpkin puree
- 1 cup Gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 2 tablespoons fresh sage, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup butter
- 1 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Boil salted water and cook pasta shells according to package instructions. Drain and let cool.
- In a bowl, mix pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, nutmeg, sage, olive oil, salt, and pepper until combined.
- Carefully stuff each shell with the pumpkin and cheese mixture and place them in the greased baking dish.
- In a saucepan over medium heat, melt butter until slightly browned. Add heavy cream and remaining sage, cooking until the sauce thickens. Season with salt and pepper.
- Pour the brown butter sage Alfredo sauce over stuffed shells, covering them evenly.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden.
Notes
Serve warm, garnished with extra sage leaves or Parmesan. Pairs well with a side salad or garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Pumpkin, Gouda, Stuffed Shells, Pasta, Comfort Food