Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Recipe
Delight in the rich flavors of these Pumpkin & Gouda Stuffed Shells smothered in a decadent Brown Butter & Sage Alfredo Sauce. This comforting baked pasta dish combines creamy pumpkin puree with a blend of Gouda, ricotta, and Parmesan cheeses, enhanced by fragrant sage and warm spices. Perfect as a cozy fall meal or an impressive dinner for guests, this recipe offers a luscious twist on classic stuffed pasta shells.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Stuffed Shells
- 12 large pasta shells
- 1 cup pumpkin puree
- 1 cup shredded Gouda cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon nutmeg
- 1 tablespoon fresh sage, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Brown Butter & Sage Alfredo Sauce
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon fresh sage leaves, for frying (optional)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prepare for baking the stuffed shells.
- Cook Pasta: Boil a large pot of salted water and cook the pasta shells according to the package instructions. Be careful not to overcook; the shells should be al dente to hold the filling well. Drain and set aside to cool slightly.
- Prepare the Filling: In a mixing bowl, combine the pumpkin puree, shredded Gouda, ricotta, Parmesan cheese, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Stuff the Shells: Carefully fill each cooked pasta shell with the pumpkin and cheese mixture. Arrange the stuffed shells evenly in the prepared baking dish.
- Make the Alfredo Sauce: In a medium saucepan over medium heat, melt the unsalted butter and cook until it turns golden brown and releases a nutty aroma. Stir in the heavy cream and add the fresh sage leaves (optional). Continue cooking and stirring until the sauce thickens slightly. Season with salt and pepper to taste.
- Combine: Pour the warm brown butter sage Alfredo sauce evenly over the stuffed shells in the baking dish, ensuring they are well coated.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10-15 minutes or until the sauce is bubbly and the top is golden brown.
Notes
- Do not overcook the pasta shells to prevent them from tearing when stuffed.
- Fresh sage enhances the flavor, but dried sage can be used as a substitute in the filling if fresh is unavailable.
- The brown butter adds a nutty richness; keep a close eye to prevent burning.
- For a crispier top, broil the stuffed shells for 2-3 minutes after baking, watching carefully to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
Keywords: pumpkin stuffed shells, gouda cheese, brown butter sage sauce, alfredo sauce, baked pasta, creamy pumpkin pasta, fall recipes, vegetarian pasta
