Pumpkin & Gouda Stuffed Shells
Delicious pasta shells stuffed with a creamy pumpkin and cheese mixture, topped with a rich brown butter and sage Alfredo sauce.
Ingredients
For the stuffed shells
- 12 pieces large pasta shells
- 1 cup pumpkin puree
- 1 cup Gouda cheese, shredded
- 1 cup ricotta cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the brown butter and sage Alfredo sauce
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/4 cup fresh sage, chopped
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions. Drain them and set aside.
- In a bowl, mix together the pumpkin puree, Gouda cheese, ricotta cheese, garlic powder, salt, and black pepper until well combined.
- Stuff each pasta shell with the pumpkin and cheese mixture. Place the stuffed shells in a greased baking dish.
Cooking the Sauce
- In a saucepan, melt butter and olive oil over medium heat.
- Once the butter turns brown, stir in the heavy cream and sage. Cook for a few minutes until the sauce thickens.
Baking
- Pour the brown butter and sage sauce over the stuffed shells evenly.
- Sprinkle Parmesan cheese on top of the shells.
- Bake for 25-30 minutes, until heated through and golden on top.
- Serve warm and enjoy!
Notes
Don't overcook the pasta shells; cook them just until al dente as they will continue to cook in the oven. Avoid overstuffing them, and keep an eye on the butter when browning it to prevent burning.