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

Indulge in Pumpkin & Gouda Stuffed Shells with Sage Alfredo Sauce

Try this delicious Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce for a comforting fall dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 shells
Course: Dinner
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Shells
  • 12 pieces Large Pasta Shells Use shells that hold the filling well.
For the Filling
  • 1 cup Pumpkin Puree Avoid using pumpkin pie filling.
  • 1 cup Shredded Gouda Cheese Smoked Gouda can be used for extra flavor.
  • 1 cup Ricotta Cheese Low-fat version can lighten the dish.
  • 1/2 cup Grated Parmesan Cheese Freshly grated is best.
  • 1 teaspoon Garlic Powder Fresh garlic may be used.
  • 1/4 teaspoon Nutmeg Freshly grated is preferable.
  • 2 tablespoons Fresh Sage Preferable over dried for aroma.
For the Sauce
  • 2 tablespoons Olive Oil Avocado oil is a suitable alternative.
  • to taste Salt and Pepper Essential for seasoning.
  • 1 cup Heavy Cream Half-and-half can be a lighter substitute.
  • 4 tablespoons Unsalted Butter Vegan butter can be used.
  • 2 leaves Fresh Sage Leaves for Frying (optional) Adds garnish and flavor.

Equipment

  • Baking dish
  • pot
  • mixing bowl
  • medium saucepan
  • colander
  • Spoon or piping bag

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
  2. Boil salted water in a large pot, add the pasta shells, and cook until al dente (9-11 minutes). Drain and let cool.
  3. In a mixing bowl, combine pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, nutmeg, and sage. Add olive oil, salt, and pepper.
  4. Fill each pasta shell with the pumpkin and Gouda mixture and place them seam-side up in the baking dish.
  5. Melt butter in a saucepan until golden. Add heavy cream and remaining sage, seasoning with salt and pepper. Simmer for a few minutes.
  6. Pour the sauce over the stuffed shells evenly.
  7. Cover with foil and bake for 20 minutes, then uncover and bake for another 10-15 minutes until bubbly and golden brown.

Nutrition

Serving: 1shellCalories: 360kcalCarbohydrates: 32gProtein: 12gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 450IUVitamin C: 3mgCalcium: 150mgIron: 1.2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Unbaked shells can be frozen for up to 2 months.

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