Description
Cozy and indulgent stuffed shells filled with roasted pumpkin and creamy gouda, topped with Alfredo sauce and brown butter.
Ingredients
Scale
- 16 jumbo pasta shells
- 1 cup creamy gouda cheese, grated
- 1 cup pumpkin puree
- 4 tablespoons brown butter
- 1 tablespoon fresh sage, chopped
- 2 cups Alfredo sauce
- Salt & pepper to taste
- 1/2 cup parmesan cheese, for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, about 8-10 minutes. Drain and set aside.
- In a mixing bowl, combine the gouda and pumpkin puree until well blended.
- Stuff each shell with the gouda and pumpkin mixture.
- Melt the butter in a saucepan over medium heat; add sage and cook until the butter is golden brown, about 4-5 minutes.
- Spread a layer of Alfredo sauce in a baking dish, arrange the stuffed shells snugly, and pour remaining sauce over them.
- Drizzle the brown butter and sage mixture on top, then sprinkle with salt, pepper, and parmesan cheese.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 10 minutes until golden and bubbly.
- Let cool slightly, serve warm, and enjoy!
Notes
You can substitute other cheeses or use gluten-free shells for dietary needs. Leftovers are great when reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin, gouda, stuffed shells, comfort food, fall recipes