Description
Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is a delightful autumn dish that combines creamy pumpkin and rich gouda cheese nestled in jumbo pasta shells, all smothered in a decadent brown butter and sage Alfredo sauce. This comforting meal is perfect for family gatherings or cozy dinners, delivering a burst of seasonal flavor in every bite.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup pumpkin puree (canned or homemade)
- 1 cup smoked gouda cheese, shredded (plus extra for topping)
- 1 cup ricotta cheese
- 4 tbsp unsalted butter
- 1/4 cup fresh sage leaves, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Boil salted water in a large pot.
- Cook the jumbo shells according to package instructions until al dente. Drain and set aside on parchment paper.
- In a bowl, mix pumpkin puree, ricotta, gouda (reserve some for topping), salt, and pepper until smooth.
- Stuff each shell with the filling and place them in a greased baking dish.
- In a saucepan over medium heat, melt the butter until golden brown. Whisk in heavy cream, then stir in Parmesan cheese, sage, salt, and pepper.
- Pour half of the sauce over the stuffed shells and bake for about 25 minutes until bubbly. Drizzle remaining sauce on top with extra gouda before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed shells (approximately 250g)
- Calories: 485
- Sugar: 6g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg