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Pumpkin Gouda Stuffed Shells: Indulgent Comfort with 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 creamy, comforting dish perfect for fall.

Ingredients

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

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente and drain.
  3. In a bowl, mix pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, onion powder, nutmeg, salt, and pepper.
  4. Stuff each shell with the pumpkin and cheese mixture.
  5. In a saucepan, melt butter and add sage leaves; cook until the butter turns brown.
  6. Add heavy cream to the browned butter and sage, stirring to combine.
  7. Spread some of the sauce in the bottom of a baking dish and place the stuffed shells on top.
  8. Pour the remaining sauce over the shells and cover the dish with foil.
  9. Bake for 25 minutes, then uncover and bake for an additional 10 minutes until golden.

Notes

  • For a vegetarian-friendly option, omit any meat-based ingredients.
  • Adjust seasoning according to personal taste preferences.

Nutrition

Find it online: https://www.tastewithmom.com/pumpkin-gouda-stuffed-shells-indulgent-comfort-with-sage-alfredo/