There’s something magical about the aroma of Pumpkin & Gouda Stuffed Shells wafting through your kitchen. Imagine a cozy evening, a dinner party in full swing, and everyone’s eyes lighting up as you present this creamy, dreamy dish. The combination of roasted pumpkin and rich gouda nestled inside tender pasta shells is enough to make anyone weak at the knees.
This recipe isn’t just food; it’s a warm hug on a plate, perfect for any occasion from lazy Sundays to festive gatherings. So grab your apron and get ready for an adventure in flavor that’s as delightful as it is delicious!
Why You'll Love This Recipe
- This dish is surprisingly easy to prepare while delivering complex flavors that impress everyone
- The vibrant colors of the pumpkin and creamy gouda create a feast for the eyes
- Perfectly suited for fall gatherings or cozy family dinners, it brings warmth to any table
- Plus, you can easily customize it with herbs or spices based on your taste preferences!
Ingredients for Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo
Here’s what you’ll need to make this delicious dish:
- Jumbo Pasta Shells: Look for large shells that can hold all the creamy goodness inside without breaking apart.
- Canned Pumpkin Puree: Ensure you pick pure pumpkin puree, not pumpkin pie filling, for that rich flavor.
- Gouda Cheese: Aged gouda works best as it adds depth and smokiness to the filling.
- Ricotta Cheese: This creamy cheese helps to bind the filling together and adds richness.
- Sage: Fresh sage leaves are ideal for a fragrant touch; dried sage can work in a pinch.
For the Sauce:
- Unsalted Butter: Brown it to bring out nutty flavors that will elevate your alfredo sauce.
- Heavy Cream: Use full-fat heavy cream for an ultra-creamy sauce that clings perfectly to the pasta.
- Parmesan Cheese: Freshly grated parmesan melts beautifully into the sauce, adding saltiness and umami.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C). Grease a baking dish with nonstick spray or butter—because sticky shells are a party foul.
Step 2: Cook the Pasta
Bring a large pot of salted water to boil. Cook the jumbo pasta shells according to package instructions but stop just before they’re fully done—al dente is key here. Drain and set aside.
Step 3: Prepare the Filling
In a mixing bowl, combine canned pumpkin puree, ricotta cheese, shredded gouda cheese, chopped sage leaves, salt, and pepper. Mix until everything is well combined and tastes like autumn in heaven.
Step 4: Stuff Those Shells
Take each cooked shell and generously fill it with your creamy pumpkin-gouda mixture. It’s like giving each shell a cozy little blanket of flavor.
Step 5: Make Brown Butter Alfredo
In a saucepan over medium heat, melt unsalted butter until it begins to brown slightly—watch closely! Add heavy cream while whisking continuously. Stir in freshly grated parmesan cheese until melted and smooth; season with salt and pepper.
Step 6: Assemble and Bake
Spread some of your brown butter alfredo sauce on the bottom of your baking dish. Place filled shells seam-side up in the dish and drizzle remaining sauce over them. Bake for about 20 minutes until bubbly and golden.
To serve, transfer those gorgeous stuffed shells onto plates and drizzle with extra brown butter alfredo sauce for that finishing touch that says you mean business!
Enjoy every cheesy bite as you savor fall flavors wrapped in nostalgic memories—and maybe even share some stories around the table if you’re feeling generous!
You Must Know
- This delightful Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo dish offers a perfect blend of flavors that will impress your family and friends
- The creamy sauce pairs wonderfully with the stuffed shells, making it an ideal comfort food for chilly evenings
Perfecting the Cooking Process
To achieve the best results, start by preparing the brown butter and sage Alfredo sauce first. While it’s bubbling away, cook the pasta shells until al dente. Finally, stuff those shells with the pumpkin and gouda mixture before baking to perfection.
Add Your Touch
Feel free to swap out gouda for mozzarella if you prefer a milder flavor. Adding cooked spinach or kale can give the dish an extra nutritional boost. A sprinkle of crushed red pepper flakes can also add a delightful kick.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply place in a preheated oven at 350°F until warmed through, ensuring the cheese remains melty and delicious.
Chef's Helpful Tips
- For perfect stuffed shells, ensure they are not overcooked when boiling; they should hold their shape well
- An even layer of sauce prevents drying out while baking
- Take your time stuffing each shell for maximum flavor and presentation
Sharing this recipe with friends always brings back memories of a cozy fall evening when my kitchen smelled like autumn bliss while we devoured every last shell together.
FAQs:
What ingredients do I need for Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo?
To make Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo, gather the following ingredients: large pasta shells, pumpkin puree, shredded gouda cheese, ricotta cheese, garlic, sage leaves, butter, heavy cream, parmesan cheese, salt, and pepper. These ingredients combine to create a deliciously creamy and savory dish that’s perfect for fall or any comfort food craving. Make sure to use high-quality gouda for the best flavor!
How long does it take to prepare Pumpkin & Gouda Stuffed Shells?
Preparing Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo takes about 30 minutes. Cooking the pasta shells usually takes around 10-12 minutes. While the shells cook, you can mix your pumpkin filling and prepare the brown butter sage sauce. Once everything is ready, assemble your dish and bake it for an additional 20-25 minutes. In total, expect about an hour from start to finish.
Can I make Pumpkin & Gouda Stuffed Shells ahead of time?
Yes! You can prepare Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo ahead of time. Assemble the dish completely and then cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 24 hours before baking. Alternatively, you can freeze the assembled shells for up to three months. When ready to enjoy them, just thaw and bake as directed.
What variations can I try with this stuffed shell recipe?
You can easily customize Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo by adding different vegetables like spinach or mushrooms for extra nutrition. For a protein boost, consider including cooked sausage or chicken in the filling. If you’re vegetarian but still want variety, swap out gouda for a stronger cheese like feta or blue cheese. Adjusting spices like nutmeg or adding a hint of chili flakes can also elevate the flavor profile.
Conclusion for Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo:
In conclusion, Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo offer a delightful combination of flavors that perfectly embody the essence of autumn comfort food. This dish is not only easy to prepare but also versatile enough to cater to various dietary preferences. With its creamy sauce and rich filling, it’s bound to be a hit at your next family gathering or cozy dinner night. Enjoy making this scrumptious recipe and savor every bite!
Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo
- Total Time: 55 minutes
- Yield: Serves 6
Description
Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo is a heartwarming autumn dish that combines creamy pumpkin puree and rich gouda cheese stuffed into tender jumbo pasta shells. Topped with a nutty brown butter alfredo sauce, this recipe creates a comforting meal perfect for any gathering. Enjoy the vibrant flavors and aromas that will fill your kitchen, making every bite like a cozy hug on a plate.
Ingredients
- 12 jumbo pasta shells
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1 cup shredded aged gouda cheese
- 2 tablespoons fresh sage leaves, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons unsalted butter (for sauce)
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Cook pasta shells until al dente according to package instructions. Drain and set aside.
- In a bowl, mix pumpkin puree, ricotta, gouda, sage, salt, and pepper until well combined.
- Generously stuff each shell with the filling mixture.
- In a saucepan over medium heat, brown the butter until fragrant. Slowly whisk in heavy cream and parmesan until smooth; season with salt and pepper.
- Spread some sauce in the baking dish, place filled shells seam-side up, and drizzle remaining sauce over them. Bake for 20 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed shells (about 200g)
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 80mg
