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

Pumpkin & Gouda Stuffed Shells with Rich Brown Butter Alfredo

Delight in Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce, a creamy, comforting dish perfect for autumn.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 12 pieces Jumbo Pasta Shells High-quality to avoid breakage
  • 15 oz Ricotta Creamy, can substitute with cottage cheese
For the Filling
  • 15 oz Pumpkin Puree Canned or homemade
  • 1 cup Gouda Cheese Can swap for mozzarella
  • 2 cloves Garlic Minced
  • 1 medium Yellow Onion Can substitute with shallots
  • 1 tablespoon Sage Fresh sage is recommended
  • 1 teaspoon Nutmeg Freshly grated preferred
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
For the Alfredo Sauce
  • 4 tablespoons Butter Unsalted recommended
  • 2 tablespoons Flour Cornstarch is a gluten-free alternative
  • 1 cup Heavy Cream Can use milk for a lighter version
  • 1 tablespoon Olive Oil Can substitute with butter

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowl
  • Saucepan
  • Baking Dish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cook the jumbo pasta shells in salted boiling water until al dente, about 9-11 minutes. Drain and let cool.
  3. Sauté chopped yellow onion and half the sage in olive oil for 5-7 minutes until translucent. Remove from heat.
  4. Mix ricotta, pumpkin puree, gouda, garlic, nutmeg, salt, and pepper in a bowl. Add cooled onions and sage, mixing well.
  5. Melt butter in a saucepan over medium heat until light brown, about 4-5 minutes. Stir in remaining sage, then remove from heat.
  6. Whisk in flour, then gradually add heavy cream, whisking until thick, about 3-4 minutes. Season with salt and pepper.
  7. Spread half of the sauce in a baking dish. Stuff shells with filling and place in the dish.
  8. Pour remaining sauce over the shells, sprinkle with remaining gouda.
  9. Bake for 20-25 minutes until cheese is bubbly and edges are golden.
  10. Garnish with crispy sage leaves and serve.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 45gProtein: 18gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 500mgPotassium: 550mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Let the shells rest for 5 minutes before serving to allow flavors to meld.

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