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
Scale
- 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