Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce Recipe
Delight in the comforting flavors of Pumpkin & Gouda Stuffed Shells, perfectly baked and smothered in a rich brown butter and sage Alfredo sauce. This cozy dish combines creamy pumpkin and smoked gouda inside jumbo pasta shells, topped with a luscious sage-infused Alfredo, ideal for an autumnal dinner or special occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Stuffed Shells
- 12 jumbo pasta shells
- 1 cup pure pumpkin puree
- 1 cup smoked gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Alfredo Sauce & Topping
- 4 tbsp unsalted butter
- 4 fresh sage leaves
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Pasta Shells: Boil jumbo pasta shells according to the package instructions until al dente. Drain them carefully and set aside to cool slightly for filling.
- Prepare the Filling: In a mixing bowl, combine the pumpkin puree, shredded smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Mix thoroughly until the mixture is smooth and evenly combined.
- Stuff the Shells: Using a spoon, fill each cooked pasta shell with about two tablespoons of the pumpkin cheese mixture. Arrange the filled shells in a greased baking dish, spaced evenly.
- Make the Brown Butter Sage Alfredo Sauce: In a saucepan over medium heat, melt the unsalted butter and cook until it turns golden brown and fragrant. Whisk in the heavy cream and add fresh sage leaves. Let the sauce simmer gently until slightly thickened, about 3-5 minutes. Remove the sage leaves afterwards if desired.
- Assemble & Bake: Pour half of the brown butter sage Alfredo sauce evenly over the stuffed shells. Sprinkle the grated Parmesan cheese on top. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove the foil and continue baking uncovered for an additional 10 minutes, or until the sauce is bubbly and the cheese is lightly browned.
Notes
- Use fresh sage leaves for the best flavor in the Alfredo sauce.
- Be careful not to overcook the pasta shells to avoid them becoming mushy when baked.
- Leftover sauce can be stored in the refrigerator for up to 3 days and gently reheated.
- For a nutty twist, add toasted pine nuts as garnish before serving.
- This dish pairs wonderfully with a crisp green salad or roasted vegetables.
Keywords: Pumpkin stuffed shells, Gouda pasta, brown butter Alfredo, sage sauce, baked pasta dish, autumn recipe
