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


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  • Author: khaoula belabess
  • Total Time: 45 minutes
  • Yield: 6 Serving 1x
  • Diet: Vegetarian

Description

Indulge in the creamy delight of pumpkin and Gouda stuffed shells, smothered in a rich brown butter and sage Alfredo sauce. This comforting dish combines the warmth of fall flavors with cheesy goodness, perfect for family dinners or special occasions.


Ingredients

Scale
  • 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: Preheat to 400°F (200°C).
  • Cook Pasta: Boil jumbo shells al dente according to package instructions. Drain and set aside to cool slightly.
  • Prepare Filling: In a skillet over medium heat, sauté the diced onion and half the chopped sage in olive oil until the onion is translucent. In a mixing bowl, combine ricotta, pumpkin purée, ⅓ cup shredded Gouda, garlic, nutmeg, salt, and pepper. Add the cooked onions and stir until well mixed.
  • Make Brown Butter Sage Alfredo: In a saucepan, melt butter over medium-high heat until it starts to brown slightly. Lower heat, add remaining chopped sage, and cook until fragrant, about 1-2 minutes. Whisk in flour until smooth, then gradually add half of the heavy cream, whisking until the sauce begins to thicken. Add the remaining cream, season with a pinch of salt and pepper, and cook until smooth and creamy.
  • Assemble Dish: Spread half of the Alfredo sauce over the bottom of a greased baking dish. Spoon 2 tablespoons of filling into each shell and arrange in the baking dish. Pour the remaining Alfredo sauce over the shells, then sprinkle the remaining ⅓ cup of Gouda on top.
  • Bake: Bake for 20-25 minutes until the cheese is melted and bubbly.
  • Garnish and Serve: Top with fried sage leaves and a sprinkle of black pepper before serving warm.

Notes

  • For extra flavor, consider adding sautéed spinach or other vegetables to the filling.
  • This dish can be prepared ahead of time and stored in the fridge before baking.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 stuffed shell (approximately)
  • Calories: 500
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 34g
  • Saturated Fat: 20g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 80mg