Description
This creamy and savory Pumpkin & Gouda Stuffed Shells recipe features a homemade Brown Butter & Sage Alfredo Sauce, perfect for a cozy fall dinner.
Ingredients
Scale
- 12 oz jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 tsp nutmeg
- 2 tsp salt
- 1/2 tsp black pepper
- 2 cups heavy cream
- 1/2 cup butter
- 1/4 cup fresh sage, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente; drain and set aside.
- In a mixing bowl, combine pumpkin puree, gouda, ricotta, Parmesan, nutmeg, salt, and pepper.
- Stuff each pasta shell with the pumpkin and cheese mixture.
- In a saucepan, melt butter over medium heat. Add sage and cook until the butter is browned and fragrant.
- Stir in heavy cream and simmer for 5-7 minutes.
- Spread a layer of the Alfredo sauce in the bottom of a baking dish and add the stuffed shells on top.
- Pour remaining sauce over the shells and bake for 25-30 minutes until bubbly.
- Serve warm and enjoy!
Notes
- Adjust seasoning to taste.
- Can substitute other cheeses if desired.
- Great for leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 100mg