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Melany

Pumpkin and Gouda Stuffed Shells with Brown Butter Sage Alfredo: The Perfect Fall Recipe to Delight Your Taste Buds!

A delicious fall recipe featuring jumbo pasta shells stuffed with a creamy pumpkin and Gouda cheese mixture, topped with a rich brown butter sage Alfredo sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 16 jumbo pasta shells
  • 1 cup canned pumpkin puree
  • 1 cup shredded Gouda cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • 8 fresh sage leaves

Method
 

  1. Preheat your oven to 375°F.
  2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
  3. In a mixing bowl, combine the pumpkin puree, Gouda cheese, ricotta cheese, Parmesan cheese, garlic powder, salt, black pepper, and nutmeg. Mix until well combined.
  4. Stuff each cooked pasta shell with the pumpkin and cheese mixture and place them in a greased 9x13 inch baking dish.
  5. In a saucepan over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 3-4 minutes. Remove the sage leaves and set aside.
  6. Add the heavy cream to the brown butter, stirring to combine. Cook for an additional 2-3 minutes until slightly thickened.
  7. Pour the brown butter sage Alfredo sauce over the stuffed shells.
  8. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
  9. Serve hot, garnished with the crispy sage leaves.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 20gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 2gSugar: 4g

Notes

  • For a lighter version, substitute half of the heavy cream with low-fat milk.
  • For added flavor, mix in some sautéed mushrooms or spinach into the stuffing mixture.

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