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Pumpkin Gouda Stuffed Shells with Indulgent Brown Butter Sage Alfredo

Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
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Enjoy the rich flavors of pumpkin and gouda combined in this delightful stuffed shell recipe, topped with a creamy brown butter sage alfredo sauce.

Ingredients

Scale
  • 12 large pasta shells
  • 1 cup pumpkin puree
  • 1 cup gouda cheese, shredded
  • 1/2 cup ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon nutmeg
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup unsalted butter
  • 6 fresh sage leaves
  • 1 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the pasta shells according to package instructions until al dente.
  3. In a bowl, mix pumpkin puree, gouda, ricotta, salt, pepper, and nutmeg.
  4. Stuff each shell with the pumpkin mixture.
  5. In a saucepan, melt butter over medium heat, add sage leaves, and cook until the butter turns brown.
  6. Remove sage leaves and add heavy cream to the brown butter, stirring to combine.
  7. In a baking dish, pour half of the brown butter alfredo sauce, place stuffed shells, and top with remaining sauce and parmesan cheese.
  8. Bake for 25 minutes until heated through.

Notes

  • For added flavor, sprinkle some extra gouda on top before baking.
  • Can substitute sage with thyme if preferred.

Nutrition

Keywords: Pumpkin, Gouda, Stuffed Shells, Brown Butter, Sage, Alfredo Sauce

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