Description
Indulge in creamy pumpkin and Gouda stuffed shells topped with a rich brown butter sage Alfredo sauce for a comforting and impressive dish perfect for any gathering.
Ingredients
Scale
- 24–30 jumbo pasta shells
- 1 cup pumpkin purée
- 1½ cups shredded smoked Gouda
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 beaten egg
- ½ tsp ground nutmeg
- 1 tsp kosher salt
- ¼ tsp black pepper
- 6 tablespoons unsalted butter
- 8–10 fresh sage leaves
- 1¾ cups heavy cream
- ¾ cup grated Parmesan cheese (for sauce)
Instructions
- Boil jumbo pasta shells in generously salted water until al dente (8–10 minutes), then cool on a baking sheet.
- Combine pumpkin purée, smoked Gouda, ricotta, Parmesan, egg, nutmeg, salt, and pepper to make the filling.
- In a skillet, brown unsalted butter over medium heat until amber and nutty (3–5 minutes); add fresh sage leaves.
- Stir in heavy cream and Parmesan cheese; simmer to thicken (3–4 minutes).
- Stuff each shell with 2 tablespoons of filling and arrange in a greased 9×13 baking dish.
- Pour sauce evenly over shells, cover with foil, and bake at 375°F for 25 minutes.
- Uncover and bake an additional 5–8 minutes until bubbling and lightly browned.
Notes
Garnish with toasted pumpkin seeds and chopped herbs. Serve with arugula salad and crusty bread.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg