Description
Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is a cozy, fall-inspired dish that combines the sweet earthiness of pumpkin with the rich creaminess of Gouda cheese. Enhanced by a nutty brown butter sage sauce, this delightful recipe is perfect for family dinners or festive gatherings. Every bite transports you to an autumn wonderland, creating an inviting atmosphere that fosters connection and comfort around the dinner table.
Ingredients
Scale
- 12 large pasta shells
- 1 cup canned pumpkin puree (100% pure)
- 1 cup grated smoked Gouda cheese
- 1 cup whole milk ricotta cheese
- 2 tablespoons fresh sage leaves, chopped
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Instructions
- 1. Prepare the Pasta: Cook pasta shells according to package instructions until al dente. Drain and cool slightly.
- 2. Make the Filling: In a bowl, mix pumpkin puree, Gouda cheese, ricotta, chopped sage, salt, and pepper until well combined.
- 3. Stuff the Shells: Preheat oven to 375°F (190°C). Fill each shell with about two tablespoons of the mixture and arrange them in a greased baking dish.
- 4. Prepare the Alfredo Sauce: In a saucepan over medium heat, melt unsalted butter until golden brown. Gradually whisk in heavy cream and stir in Parmesan until melted.
- 5. Assemble and Bake: Pour half of the sauce over stuffed shells; reserve some for serving. Cover with foil and bake for 25 minutes.
- 6. Serve: Drizzle remaining sauce over shells before serving. Garnish with additional sage if desired.
Nutrition
- Serving Size: 2 stuffed shells (approx. 200g)
- Calories: 420
- Sugar: 6g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Use fresh herbs for enhanced flavor. Add a pinch of nutmeg or red pepper flakes to elevate your alfredo sauce.