Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
Indulge in the warmth of autumn with Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce. This delightful dish features tender jumbo pasta shells filled with a creamy blend of pure pumpkin, smoky gouda, and ricotta cheese, all enveloped in a rich brown butter sage sauce. Perfect for family gatherings or cozy dinners, it’s a recipe that brings comfort and joy to the table. Every forkful is a celebration of seasonal flavors, making it an instant favorite that’s sure to impress your loved ones. Join me on this culinary adventure as we create a masterpiece that embodies the essence of fall!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup pure pumpkin puree
- 1 cup smoked gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 4 fresh sage leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Cook jumbo pasta shells in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In a mixing bowl, combine pumpkin puree, smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Mix until smooth.
- Fill each cooked shell with about 2 tablespoons of the filling and place seam-side up in a greased baking dish.
- In a saucepan, melt butter over medium heat until golden brown. Whisk in heavy cream and add fresh sage leaves; simmer for 2-3 minutes until thickened.
- Pour half of the sauce over the stuffed shells and top with grated Parmesan cheese. Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until bubbly and golden.
Nutrition
- Serving Size: 2 stuffed shells (approx. 200g)
- Calories: 410
- Sugar: 4g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 65mg