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
Scale
- 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