Description
These Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce are a cozy fall dinner must-try. This stuffed pasta recipe combines creamy gouda, pumpkin puree, and a rich brown butter sage alfredo for a comforting vegetarian bake perfect for gatherings or a weeknight treat.
Ingredients
20 jumbo pasta shells
1 cup pumpkin puree
1 cup shredded gouda cheese
1 cup ricotta cheese
2 tablespoons chopped fresh sage leaves
2 garlic cloves, minced
4 tablespoons unsalted butter
1 cup heavy cream
1 cup grated parmesan cheese
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Cook the jumbo pasta shells in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a medium bowl, combine pumpkin puree, shredded gouda, ricotta, nutmeg, salt, and pepper. Mix until creamy.
3. In a large skillet, melt butter over medium heat until golden brown and fragrant. Add chopped sage and garlic, cooking for 30 seconds.
4. Reduce heat and stir in heavy cream and parmesan cheese. Simmer until thickened. Season with salt and pepper.
5. Stuff each cooked shell with the pumpkin mixture and place in a baking dish.
6. Pour brown butter sage alfredo sauce over the shells.
7. Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake for another 10 minutes until golden and bubbly.
8. Serve hot, optionally topped with extra parmesan or crispy sage.
Notes
These shells can be assembled ahead and refrigerated before baking.
You can substitute smoked gouda for a bolder flavor twist.
Use freshly grated parmesan for the best sauce texture and taste.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 4g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 90mg