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Pumpkin Gouda Stuffed Shells: Indulgent Brown Butter Sage Alfredo

Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
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Delve into a creamy and rich Pumpkin & Gouda Stuffed Shells recipe, topped with a decadent Brown Butter & Sage Alfredo sauce.

Ingredients

Scale
  • 12 large jumbo pasta shells
  • 1 cup pumpkin puree
  • 1 cup gouda cheese, shredded
  • 1/2 cup ricotta cheese
  • 1/4 cup parmesan cheese, grated
  • 2 tablespoons fresh sage, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 tablespoon additional sage, for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
  3. In a bowl, mix together pumpkin puree, gouda cheese, ricotta cheese, parmesan cheese, chopped sage, salt, and pepper.
  4. Stuff each shell with the pumpkin and gouda mixture.
  5. In a saucepan, melt the unsalted butter over medium heat until it begins to brown, then add heavy cream and simmer for a few minutes.
  6. Pour the brown butter and sage Alfredo sauce over the stuffed shells in a baking dish.
  7. Bake for 20 minutes until heated through and bubbly.
  8. Garnish with additional sage before serving.

Notes

  • For a twist, add cooked sausage or tofu to the filling for additional flavor.
  • Serve with a side salad for a complete meal.

Nutrition

Find it online: https://www.balancedforks.com/pumpkin-gouda-stuffed-shells-indulgent-brown-butter-sage-alfredo/