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Pumpkin Gouda Stuffed Shells: Indulgent Brown Butter Sage Alfredo

Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
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Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce is a delightful and rich dish perfect for fall.

Ingredients

Scale
  • 12 large jumbo pasta shells
  • 1 cup pumpkin puree
  • 1 cup smoked Gouda cheese, shredded
  • 1/2 cup ricotta cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 10 fresh sage leaves
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions until al dente; drain and set aside.
  3. In a bowl, mix pumpkin puree, Gouda, ricotta, garlic powder, salt, and pepper until well combined.
  4. Fill each pasta shell with the pumpkin mixture and place in a baking dish.
  5. In a saucepan, melt butter over medium heat; add sage leaves and cook until the butter turns golden brown, about 3-4 minutes.
  6. Add heavy cream and Parmesan cheese to the browned butter and sage, whisking until smooth.
  7. Pour the sauce over the stuffed shells in the baking dish.
  8. Bake uncovered for 25-30 minutes until bubbly.

Notes

  • For extra flavor, add more herbs or spices to the stuffing.
  • This dish pairs well with a side salad.

Nutrition

Keywords: Pumpkin, Gouda, Stuffed Shells, Alfredo, Brown Butter, Sage

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