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

Savory Pumpkin & Gouda Stuffed Shells in Sage Alfredo Sauce

Delicious Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce, perfect for cozy autumn nights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 12 pieces Jumbo Pasta Shells
  • 1 cup Ricotta can substitute with cottage cheese
  • 1 cup Pumpkin Puree canned for convenience
  • 1 cup Gouda Cheese smoked gouda optional
  • 2 cloves Garlic minced; can substitute with garlic powder
  • 1 medium Yellow Onion diced; shallots can be used
  • 1 tablespoon Sage herb; substitute with thyme or rosemary
  • 1/2 teaspoon Nutmeg omit if not available
  • to taste Salt
  • to taste Pepper
Brown Butter Sage Alfredo Sauce
  • 1/2 cup Butter can use olive oil
  • 1/4 cup Flour cornstarch as gluten-free substitute
  • 1 cup Heavy Cream half-and-half or milk as lighter alternatives

Equipment

  • large pot
  • Skillet
  • Mixing bowl
  • Saucepan
  • Baking Dish

Method
 

Cooking Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Cook the jumbo shells in salted boiling water for 8-10 minutes until al dente, then drain.
  3. Sauté diced yellow onions and half of the chopped sage in olive oil for 5-7 minutes until translucent.
  4. Mix ricotta, pumpkin puree, 1/3 cup gouda, minced garlic, nutmeg, salt, and pepper in a bowl and add sautéed onions.
  5. Melt butter in a saucepan until browned, add remaining sage, whisk in flour, and gradually add heavy cream, cooking until thick.
  6. Pour half the Alfredo sauce into a baking dish, stuff shells with filling, and arrange in the dish.
  7. Top with remaining Alfredo sauce and sprinkle with gouda cheese. Bake for 20-25 minutes.
  8. Garnish with cracked black pepper and fried sage leaves before serving warm.

Nutrition

Serving: 1piecesCalories: 450kcalCarbohydrates: 45gProtein: 18gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 350°F (175°C). Freeze before baking for up to 2 months.

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