Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce

Introduction

There’s something magical about the combination of pumpkin and pasta, especially when paired with the creamy richness of Gouda and a decadent brown butter sage Alfredo sauce. This dish has quickly become a family favorite in my home. The kids love the comforting taste of the stuffed shells, while the adults appreciate the gourmet flair that the brown butter and sage bring to the table. Each bite is a perfect blend of savory and slightly sweet, making it an ideal dish for the fall season or any cozy dinner gathering. Plus, it’s an excellent way to introduce pumpkin into savory dishes beyond the traditional pie.

Ingredients

• ½ pound jumbo pasta shells
• 1¼ cups ricotta cheese
• ½ can pumpkin purée
• ⅔ cup Artikaas Ginger Pumpkin Seed Gouda, shredded (divided into ⅓ + ⅓ cups)
• 2 cloves garlic, minced
• ½ large yellow onion, diced
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 6 large fresh sage leaves (plus more to fry for garnish)
• 4 tablespoons salted butter
• 1 tablespoon flour
• 2 cups heavy cream
• Pinch of salt and pepper for Alfredo sauce seasoning

Instructions

Preheat Oven

1. Preheat your oven to 400°F (200°C).

Cook Pasta

2. Boil the jumbo shells al dente according to package instructions. Drain and set aside to cool slightly.

Prepare Filling

3. In a skillet over medium heat, sauté the diced onion and half the chopped sage in olive oil until the onion is translucent.
4. In a mixing bowl, combine the ricotta cheese, pumpkin purée, ⅓ cup of shredded Gouda, minced garlic, nutmeg, salt, and pepper.
5. Add the cooked onions to the mixture and stir until well mixed.

Make Brown Butter Sage Alfredo

6. In a saucepan, melt the butter over medium-high heat until it starts to brown slightly.
7. Lower the heat and add the remaining chopped sage, cooking until fragrant, about 1-2 minutes.
8. Whisk in the flour until smooth, then gradually add half of the heavy cream, whisking until the sauce begins to thicken.
9. Add the remaining cream, season with a pinch of salt and pepper, and cook until smooth and creamy.

Assemble Dish

10. Spread half of the Alfredo sauce over the bottom of a greased baking dish.
11. Spoon about 2 tablespoons of the filling into each shell and arrange them in the baking dish.
12. Pour the remaining Alfredo sauce over the stuffed shells, then sprinkle the remaining ⅓ cup of Gouda on top.

Bake

13. Bake for 20-25 minutes, until the cheese is melted and bubbly.

Garnish and Serve

14. Top with fried sage leaves and a sprinkle of black pepper before serving warm.

Nutrition Facts

• Servings: 6
• Calories: Approximately 550 calories per serving

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

How to Serve

• Serve warm straight from the oven.
• Garnish with fried sage leaves for added flavor and presentation.
• Accompany with a side salad or roasted vegetables.

Additional Tips

1. Cheese Options: Feel free to experiment with different cheeses, such as mozzarella or Parmesan, for varying flavors.
2. Pumpkin Purée: Make sure to use pure pumpkin purée and not pumpkin pie filling for a savory taste.
3. Sage Frying: For garnish, frying the sage leaves enhances their flavor and adds a lovely crispy texture.
4. Creaminess: Adjust the amount of heavy cream based on how creamy you want the sauce to be.
5. Make Ahead: You can prepare the filling and Alfredo sauce a day in advance to save time.

Recipe Variations

• Meat Lovers: Add cooked ground sausage or turkey to the pumpkin filling for a heartier dish.
• Vegetarian Add-ins: Incorporate spinach or kale into the filling for added nutrients.
• Different Sauces: Swap the Alfredo for a marinara or a white wine sauce if you prefer.

Serving Suggestions

• Pair with a crisp green salad tossed with a light vinaigrette to balance the richness of the dish.
• Serve with garlic bread or crusty bread to soak up the sauce.

Freezing and Storage

• To Freeze: Assemble the dish, cover tightly with plastic wrap and foil, and freeze before baking.
• To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

FAQ Section

1. Can I use different types of pasta?

• Yes, other pasta shapes like manicotti or cannelloni can be used, but the cooking time may vary.

1. Is this dish gluten-free?

• To make it gluten-free, use gluten-free pasta and ensure your other ingredients are certified gluten-free.

1. What if I can’t find Gouda cheese?

• You can substitute Gouda with any other cheese you enjoy, like smoked cheddar or Havarti.

1. Can I make this dish vegan?

• Yes! Substitute the ricotta with a vegan ricotta, use plant-based butter and cream, and ensure the cheese is vegan-friendly.

1. How can I enhance the flavor of the Alfredo sauce?

• Adding a splash of white wine or a pinch of garlic powder can enhance the sauce’s flavor.

1. What herbs can I use instead of sage?

• Thyme or rosemary can also add a delicious flavor, but the taste will differ from the original recipe.

1. How long can I keep leftovers?

• Leftovers can be stored in the refrigerator for up to 4 days.

1. Can I bake this dish without filling the shells?

• Yes, you can layer the filling and sauce in a baking dish instead of stuffing the shells.

1. Is this recipe kid-friendly?

• Absolutely! The flavors are mild and comforting, making it appealing to children.

1. Can I add more vegetables?
   • Yes! Consider adding roasted zucchini or bell peppers for extra nutrition and flavor.

Conclusion

Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is a delightful dish that brings together the best of autumn flavors in a creamy, cheesy delight. It’s perfect for family gatherings, cozy dinners, or even a potluck. With its rich flavors and satisfying textures, this recipe is sure to become a staple in your kitchen. Enjoy the process of making it, and watch as it disappears from the table!

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