Description
A fall-forward comfort food featuring silky pumpkin filling and savory smoked Gouda in jumbo pasta shells, topped with a rich brown butter sage Alfredo sauce.
Ingredients
Scale
- 1 cup pure pumpkin purée
- 8 oz ricotta cheese
- 1–1½ cups shredded smoked Gouda
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp nutmeg
- 6 tbsp unsalted butter
- 8–10 fresh sage leaves
- 1½ cups heavy cream
- 1–1¼ cups freshly grated Parmesan cheese for sauce
- Jumbo pasta shells
- Light cooking oil for greasing
Instructions
- Boil jumbo pasta shells in well-salted water until al dente (about 9–11 minutes), then cool on a tray.
- For the filling, combine pumpkin purée, ricotta, smoked Gouda, egg, grated Parmesan, salt, pepper, and nutmeg.
- For the sauce, brown the unsalted butter until nutty, add sage leaves briefly, then whisk in heavy cream and Parmesan until smooth.
- Stuff each shell with about 2 tablespoons of filling.
- Arrange shells in a lightly oiled baking dish, spoon some sauce underneath and over the shells.
- Cover with foil and bake at 375°F (190°C) for 20 minutes; uncover and bake for 5–10 more minutes until bubbling and golden.
Notes
Garnish with extra crisped sage leaves and Parmigiano-Reggiano. Pairs well with a lemony arugula salad.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3–4 shells
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 65mg