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

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 cozy, fall-inspired vegetarian pasta dish that combines creamy pumpkin puree with smoky Gouda cheese inside tender jumbo shells. Topped with a nutty brown butter and aromatic sage Alfredo sauce, this recipe offers a rich, comforting meal perfect for entertaining or a cozy dinner.

Ingredients

Scale

For the Stuffed Shells

  • Jumbo pasta shells (about 20 shells)
  • 1 cup pumpkin puree (fresh or canned)
  • 1 cup shredded smoked Gouda cheese
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • Salt, to taste
  • Black pepper, to taste

For the Brown Butter & Sage Alfredo Sauce

  • 6 tablespoons unsalted butter
  • 10 fresh sage leaves
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the pasta shells: Bring a large pot of salted water to a boil and cook jumbo pasta shells according to package instructions until al dente. Drain and set aside, making sure to keep the shells intact for stuffing.
  2. Prepare the filling: In a bowl, combine pumpkin puree, shredded smoked Gouda, ricotta, freshly grated Parmesan, a pinch of nutmeg, salt, and pepper. Mix until creamy and evenly blended, adjusting seasoning to taste.
  3. Stuff the shells: Using a spoon, carefully fill each cooked shell with the pumpkin and Gouda mixture, ensuring they’re generously stuffed yet neat.
  4. Make the brown butter and sage Alfredo sauce: In a skillet, melt butter over medium heat until it turns golden brown and releases a nutty aroma. Add fresh sage leaves and minced garlic, cooking briefly until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and season with salt and pepper until the sauce thickens slightly.
  5. Assemble and bake: Spread a thin layer of the Alfredo sauce in a baking dish, arrange the stuffed shells in a single layer, and pour the remaining sauce over the top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbly and lightly golden on top.

Notes

  • Keep pasta al dente: Slightly undercook shells so they don’t get mushy after baking.
  • Brown the butter carefully: Watch closely to avoid burning; remove from heat as soon as it turns golden.
  • Use fresh sage: Fresh leaves provide the best flavor and aroma for the sauce.
  • Warm filling ingredients: This helps cheeses melt smoothly, making stuffing easier.
  • Don’t skip seasoning: Properly season the filling and sauce separately to ensure balanced taste.

Nutrition

Keywords: pumpkin, gouda, stuffed shells, brown butter, sage, Alfredo sauce, fall recipe, vegetarian pasta, comfort food

Find it online: https://elenaglam.com/pumpkin-gouda-stuffed-shells-with-brown-butter-sage-alfredo-sauce/