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
Scale
- 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