introduction
Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is a delightful dish that brings together the rich flavors of pumpkin and creamy gouda. This unique recipe is perfect for cozy dinners or special occasions. It combines the comforting taste of pasta with a tasty filling and a luxurious sauce that is sure to impress anyone who tries it.
why make this recipe
This recipe is a fantastic option for those looking to try something new and unique. The combination of pumpkin and gouda creates a creamy and flavorful stuffing that is both savory and sweet. The brown butter and sage Alfredo sauce elevates the dish, adding depth and richness that you will love. Plus, it’s a crowd-pleaser and works well for family dinners or gatherings.
how to make Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce
Ingredients
- 12 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1 teaspoon garlic powder
- 1 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1/4 cup butter
- Sage leaves for garnish
Directions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain.
- In a bowl, mix together pumpkin puree, gouda cheese, ricotta cheese, garlic powder, nutmeg, salt, and pepper.
- Stuff each pasta shell with the filling mixture.
- For the sauce, melt butter in a pan over medium heat and add sage leaves; cook until the butter is browned and fragrant.
- Add heavy cream and parmesan cheese to the pan, stirring until combined and heated through.
- Spread some sauce on the bottom of a baking dish and place the stuffed shells on top.
- Pour the remaining sauce over the shells.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for an additional 10 minutes until bubbling.
- Serve warm, garnished with additional sage leaves.
how to serve Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce
Serve these stuffed shells hot, directly from the oven. They make a wonderful main course and can be paired with a simple side salad or garlic bread. For added presentation, sprinkle a few extra sage leaves on top just before serving.
how to store Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce
To store leftovers, let the stuffed shells cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Just ensure to cover them well to prevent freezer burn.
tips to make Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce
- Make sure not to overcook the pasta shells; they should be firm enough to hold the filling.
- Experiment with different cheeses if you want to change the flavor a bit, such as fontina or mozzarella.
- You can add extra spices or herbs to the filling to suit your taste.
variation
For a meatier version, consider adding cooked ground sausage or turkey to the filling. You can also swap the pumpkin for spinach for a different twist.
FAQs
Can I use a different type of cheese?
Yes, you can substitute gouda with other cheeses like mozzarella or fontina for a different flavor.
Can I make this dish ahead of time?
Absolutely! You can prepare and stuff the shells ahead of time. Just cover and refrigerate, then bake before serving.
What can I serve with this dish?
This dish pairs well with a light salad, garlic bread, or roasted vegetables for a complete meal.
Pumpkin & Gouda Stuffed Shells
Ingredients
Stuffed Shells Ingredients
- 12 pieces jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1 teaspoon garlic powder
- 1 teaspoon nutmeg
- Salt and pepper to taste
Alfredo Sauce Ingredients
- 1 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 1/4 cup butter
- Sage leaves for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain.
- In a bowl, mix together pumpkin puree, gouda cheese, ricotta cheese, garlic powder, nutmeg, salt, and pepper.
- Stuff each pasta shell with the filling mixture.
Cooking the Sauce
- For the sauce, melt butter in a pan over medium heat and add sage leaves; cook until the butter is browned and fragrant.
- Add heavy cream and parmesan cheese to the pan, stirring until combined and heated through.
Baking
- Spread some sauce on the bottom of a baking dish and place the stuffed shells on top.
- Pour the remaining sauce over the shells.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for an additional 10 minutes until bubbling.
- Serve warm, garnished with additional sage leaves.