Description
Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce is a seasonal delight that combines the creamy richness of gouda with sweet pumpkin, all encased in tender jumbo pasta shells. Topped with a decadent brown butter and sage Alfredo sauce, this dish elevates any dinner table while remaining simple enough for home cooks of all levels. Perfect for cozy family meals or festive gatherings, this recipe captures the essence of autumn in every bite.
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
- 1/4 cup grated Parmesan cheese
- 4 fresh sage leaves
- 4 tbsp unsalted butter
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a bowl, mix pumpkin puree, gouda, ricotta, garlic powder, salt, and pepper until smooth.
- Fill each shell with about two tablespoons of the mixture and place them in a greased baking dish.
- In a saucepan over medium heat, melt butter until golden brown. Whisk in heavy cream and add sage leaves; simmer until thickened.
- Pour half the sauce over the stuffed shells and sprinkle with Parmesan cheese.
- Bake at 350°F (175°C) covered for 25 minutes; uncover and bake for an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed shells (approximately 200g)
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg