Description
Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce is a luxurious autumn dish that combines creamy pumpkin and nutty Gouda cheese stuffed into jumbo pasta shells. Topped with a rich brown butter and sage Alfredo sauce, this comforting meal is perfect for festive gatherings or cozy dinners.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1 cup smoked Gouda cheese (plus ½ cup for topping)
- 2 tbsp fresh sage, finely chopped
- 4 tbsp unsalted butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta shells in salted boiling water until al dente, then drain and cool slightly.
- In a bowl, mix pumpkin puree, ricotta, smoked Gouda (reserve some for topping), sage, salt, and pepper until well combined.
- Fill each shell with the pumpkin mixture and place in a greased baking dish.
- In a saucepan over medium heat, melt butter until golden brown. Stir in heavy cream, Parmesan, salt, and pepper.
- Pour half of the sauce over the stuffed shells; reserve the rest for drizzling later. Sprinkle remaining Gouda on top.
- Bake at 350°F (175°C) for 25–30 minutes until bubbly. Drizzle with reserved sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells (approx. 250g)
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 90mg