Pumpkin & Gouda Stuffed Shells

Indulge in the luxurious flavors of Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce. This exquisite dish tantalizes the palate with its creamy richness and seasonal warmth, perfectly suited for an elegant dinner or a cozy gathering. The combination of nutty Gouda and velvety pumpkin creates a symphony of flavors, while the brown butter and sage Alfredo sauce adds a sophisticated finish that elevates this meal beyond the everyday.

Why Make This Recipe

• Effortless Yet Elegant: This dish impresses with minimal effort, making it ideal for any occasion.
• Minimal Ingredients: Crafted from simple yet high-quality components, it captures the essence of gourmet cooking.
• Impressive Flavor: The harmonious blend of pumpkin sweetness and savory Gouda, complemented by aromatic brown butter and sage, creates an unforgettable taste experience.

Ingredients

For the Stuffed Shells

• 20 large pasta shells (cooked al dente)
• 1 cup pumpkin puree (preferably fresh)
• 1 cup Gouda cheese, shredded
• 1/2 cup ricotta cheese
• 1/4 teaspoon nutmeg (freshly grated for best flavor)
• Salt and black pepper to taste

For the Brown Butter & Sage Alfredo Sauce

• 4 tablespoons unsalted butter (room temperature)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh sage leaves (finely chopped)
• Salt to taste

For Garnish

• Extra Parmesan cheese (for serving)
• Fresh sage leaves (for garnish)

How to Make Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

1. Preheat your oven to 375°F (190°C). Gather your ingredients and prepare an 8×8 inch baking dish by lightly greasing it.
2. In a mixing bowl, combine the pumpkin puree, Gouda cheese, ricotta cheese, nutmeg, salt, and pepper. Stir until smooth and well blended.
3. Carefully fill each cooked shell with the pumpkin and Gouda mixture. Arrange the stuffed shells in the greased baking dish.
4. In a saucepan over medium heat, melt the unsalted butter. Cook until it turns a golden brown color, stirring frequently to prevent burning. It will begin to smell nutty.
5. Add the heavy cream to the browned butter, whisking continuously. Stir in the grated Parmesan and chopped sage. Season with salt to taste, and allow the sauce to simmer for a few minutes until slightly thickened.
6. Pour the brown butter and sage Alfredo sauce over the stuffed shells, ensuring they are generously coated.
7. Bake in the preheated oven for 25–30 minutes, or until bubbly and golden on top.

How to Serve Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

Serve the stuffed shells directly from the baking dish for a rustic elegance. Garnish with a sprinkle of extra Parmesan cheese and fresh sage leaves for a pop of color and flavor. For an elevated presentation, serve alongside a crisp green salad drizzled with a light vinaigrette, balancing the richness of the pasta.

How to Store Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

To maintain the integrity of the dish, allow the stuffed shells to cool completely. Transfer them to an airtight container and store in the refrigerator for up to three days. When reheating, do so gently in the oven at 350°F (175°C) covered with foil, preventing the pasta from drying out. Adding a splash of cream can help revive the sauce’s luxurious texture.

Tips to Make Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

• Enhance Texture: Incorporate a mix of cheeses, such as mozzarella or ricotta, for added creaminess.
• Sauté Aromatics: Briefly sauté shallots or garlic in the butter before adding the cream for depth.
• Herb Infusion: Try infusing the cream with additional herbs such as thyme or rosemary for a unique twist.
• Nutmeg Guidance: Freshly grated nutmeg can significantly elevate the flavor profile—use sparingly but effectively.
• Topping Crunch: Consider adding a breadcrumb topping mixed with Parmesan before baking for a delightful texture contrast.

Variation

• Swap Gouda for a rich blue cheese or a sharp aged cheddar for a bolder flavor profile.
• For a seasonal twist, incorporate sautéed mushrooms or spinach into the filling for added depth and nutrition.
• Presenting the dish in individual ramekins can create a sophisticated dining experience.

FAQs

Can I use frozen stuffed shells?

Yes, frozen stuffed shells can be used. Simply bake them from frozen, adding an extra 10–15 minutes to the cooking time.

Is there a vegetarian alternative to the sauce?

Certainly! Substitute the heavy cream with a plant-based alternative such as cashew cream or coconut milk, ensuring a luxurious and creamy sauce without the dairy.

Can I make it ahead of time?

Absolutely. You can assemble the dish in advance, cover it tightly, and refrigerate it for up to two days. Just add the sauce before baking to keep it fresh.

Conclusion

Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce epitomizes the art of refined yet simple cooking. With its rich flavors and elegant presentation, it promises to impress at any gathering. Share your culinary creations with us and explore ways to make this dish uniquely yours. How would you make this dish your own?

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

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

Indulge in the luxurious flavors of Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce, an elegant dish perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 20 large pasta shells (cooked al dente)
• 1 cup pumpkin puree (preferably fresh)
• 1 cup Gouda cheese, shredded
• 1/2 cup ricotta cheese
• 1/4 teaspoon nutmeg (freshly grated)
• Salt and black pepper to taste
• 4 tablespoons unsalted butter (room temperature)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh sage leaves (finely chopped)
• Extra Parmesan cheese (for serving)
• Fresh sage leaves (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
2. In a mixing bowl, combine pumpkin puree, Gouda cheese, ricotta cheese, nutmeg, salt, and pepper. Stir until smooth.
3. Carefully fill each cooked shell with the pumpkin mixture and arrange in the baking dish.
4. In a saucepan over medium heat, melt the unsalted butter until golden brown, stirring frequently.
5. Add heavy cream to the browned butter, whisking continuously. Stir in Parmesan and chopped sage, seasoning with salt. Simmer until slightly thickened.
6. Pour sauce over the stuffed shells, ensuring they are coated.
7. Bake for 25–30 minutes, or until bubbly and golden on top.

Notes

For an elevated presentation, serve alongside a crisp green salad. Allow leftovers to cool completely before storing in an airtight container in the fridge for up to three days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 16g
• Cholesterol: 55mg