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