Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce are a cozy embrace on a plate. Imagine the rich, creamy filling of smoked gouda and pumpkin nestled in tender pasta shells, smothered in a luxurious alfredo sauce, infused with deep, nutty aromas from the brown butter and sage. This dish is special not only for its comforting flavors but also for celebrating seasonal ingredients, making it easy to whip up for weeknight dinners or festive gatherings.
Why You’ll Love This Recipe
You’ll adore these stuffed shells for their versatility and comforting essence. Perfect for cozy family dinners, holiday feasts, or simply when you need a hearty dose of comfort food, this dish brings warmth and joy to any table. With the balance of creaminess and the earthy pumpkin flavor combined with gouda, it’s a crowd-pleaser that pairs well with a variety of sides. Plus, the straightforward preparation makes it incredibly convenient for both novice and experienced cooks alike.
Seasonal Ingredients Spotlight
This recipe shines a light on the bounty of fall. Picture vibrant, orange pumpkin puree, which not only adds flavor but also a rich, inviting hue. The smoke-kissed gouda brings a depth that complements the sweet pumpkin, while fresh sage leaves introduce an aromatic earthy quality. This dish embodies the essence of harvest, showcasing ingredients at their peak freshness and sustainability, capturing the beauty and appeal of autumn on your plate.
What You’ll Need
To create these delightful Pumpkin & Gouda Stuffed Shells, gather the following ingredients:
- 12 jumbo pasta shells
- 1 cup pure pumpkin puree
- 1 cup smoked gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 4 fresh sage leaves
- 4 tbsp unsalted butter
- 1 tsp garlic powder
- Salt and pepper to taste
These ingredients offer a symphony of flavors and textures, with creamy and smoky notes. For dietary swaps, try a dairy-free cream alternative, or substitute traditional pasta with gluten-free shells for a modified version.
How to Make This Recipe
1. Cook the Jumbo Pasta Shells
Start by cooking the jumbo pasta shells according to package instructions until they are al dente, about 10-12 minutes. Drain and set aside to cool slightly. The chewy pasta serves as the perfect vessel for the creamy filling.
2. Prepare the Filling
In a mixing bowl, combine the pumpkin puree, smoked gouda, ricotta cheese, garlic powder, salt, and pepper. Blend until smooth and creamy. The filling should have a velvety consistency that will be beautifully rich.
3. Stuff the Shells
Take each shell and fill it with about two tablespoons of the pumpkin and gouda mixture. Arrange the stuffed shells in a greased baking dish, creating a cozy nest for them to bake in.
4. Create the Brown Butter Sauce
In a saucepan over medium heat, melt the butter until it becomes golden brown and fragrant, about 3-5 minutes. Whisk in the heavy cream and add the fresh sage leaves. Let the mixture simmer until it thickens slightly, resulting in a nutty, aromatic sauce.
5. Assemble and Bake
Pour half of the brown butter sage sauce over the stuffed shells and sprinkle with grated Parmesan cheese. Bake in a preheated oven at 350°F (175°C), covered, for 25 minutes. Uncover and bake for an additional 10 minutes, allowing the top to get bubbly and golden.
Essential Tools
To make your cooking experience seamless, ensure you have the following essential tools:
- Large pot for boiling pasta
- Mixing bowl for the filling
- Greased baking dish for assembling the stuffed shells
- Saucepan for the alfredo sauce
- Whisk for mixing
Optional items like a pastry bag can make filling the shells easier, while an oven-safe dish will ensure even cooking.
Meal Prep & Storage Tips
You can prep these stuffed shells ahead of time for extra convenience. Assemble the dish and store it in the refrigerator for up to 24 hours before baking. For leftovers, keep them in airtight containers and refrigerate for up to 3 days. For longer storage, consider freezing individual portions; just ensure they are well-covered to prevent freezer burn. Reheat thoroughly in the oven when you’re ready to indulge again!
Perfect Pairings
To elevate the experience of your Pumpkin & Gouda Stuffed Shells, consider pairing them with a fresh seasonal salad featuring mixed greens, walnuts, and cranberries, drizzled with a light vinaigrette. A warm crusty bread with garlic butter is also a delightful side. For drinks, a glass of Chardonnay or a light-bodied red wine complements the dish beautifully, enhancing the dish’s creamy richness.
Nutrition Facts
Here’s a quick breakdown of the nutritional content per serving:
- Calories: ~180 kcal
- Fat: 8 g
- Carbohydrates: 24 g
- Protein: 3 g
- Fiber: 1 g
- Sugar: 14 g
Avoid These Common Pitfalls
- Overcooking the Pasta: Ensure the pasta shells are al dente to hold the filling properly without becoming mushy.
- Filling Too Much: Avoid overstuffing the shells to prevent spillage during baking.
- Sauce Too Runny: Allow the sauce to simmer long enough to achieve the right consistency before pouring over the shells.
Pro Tips for Best Results
- Fresh Ingredients: Using fresh sage and high-quality cheeses will significantly enhance the flavors of this dish.
- Texture Play: Consider adding a handful of toasted nuts on top before serving for a lovely crunch.
- Color Contrast: A sprinkle of fresh parsley or chives as a final garnish adds a burst of color and freshness.
Recipe Variations to Explore
Get creative with your filling! Consider adding cooked spinach or mushrooms for an earthy twist. For a fun autumn flair, swap out gouda for goat cheese or cheddar, or add spices like nutmeg or cinnamon to the pumpkin mixture. You can also try different herbs based on your taste preference, like thyme or basil, for a fresh take on this classic recipe.
Dietary Adaptations & Safety Info
For those with dietary restrictions, feel free to use gluten-free pasta shells to accommodate gluten sensitivities. For a dairy-free version, swap out the cheese and cream for vegan alternatives. Always keep in mind individual allergens, especially with nuts or dairy, when serving.
Frequently Asked Questions
1. Can I make these shells ahead of time?
Absolutely! Assemble the shells up to 24 hours in advance and store them in the refrigerator. Bake when you’re ready to enjoy!
2. Can I freeze the stuffed shells?
Yes! Freeze the assembled shells in a covered dish for up to three months. Bake from frozen, allowing extra time for cooking.
3. What can I serve with these stuffed shells?
A crisp salad or garlic bread pair beautifully. A light wine also complements the rich flavors.
4. Can I substitute the pumpkin?
Yes! Sweet potato or butternut squash puree can be used in place of pumpkin for a different flavor profile.
5. How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Final Thoughts & Next Steps
Indulging in Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce is a delightful experience that encapsulates the flavors of fall. Share your thoughts, try the recipe, and don’t forget to tag us on social media! Ready for another delicious adventure? Check out our collection of comforting pasta recipes here.
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Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy dish featuring jumbo pasta shells stuffed with a creamy pumpkin and gouda filling, topped with a rich brown butter and sage alfredo sauce.
Ingredients
- 12 jumbo pasta shells
- 1 cup pure pumpkin puree
- 1 cup smoked gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 4 fresh sage leaves
- 4 tbsp unsalted butter
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the jumbo pasta shells according to package instructions until al dente, about 10-12 minutes. Drain and set aside to cool slightly.
- In a mixing bowl, combine pumpkin puree, smoked gouda, ricotta, garlic powder, salt, and pepper. Blend until smooth and creamy.
- Fill each shell with about two tablespoons of the pumpkin and gouda mixture. Arrange in a greased baking dish.
- In a saucepan over medium heat, melt the butter until golden brown, about 3-5 minutes. Whisk in the heavy cream and sage leaves, simmer until slightly thickened.
- Pour half of the brown butter sage sauce over the shells and sprinkle with Parmesan. Bake at 350°F (175°C) for 25 minutes, then uncover and bake for an additional 10 minutes.
Notes
Consider using fresh sage and high-quality cheeses to enhance flavors. You can prepare the dish ahead of time and store it in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin, gouda, stuffed shells, fall recipe, pasta dish
