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Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Recipe

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4.3 from 6 reviews

This delicious Pumpkin & Gouda Stuffed Shells recipe combines tender jumbo pasta shells filled with a creamy mixture of ricotta, pumpkin puree, and Artikaas Ginger Pumpkin Seed Gouda. The shells are baked in a luscious brown butter and sage Alfredo sauce, creating a comforting fall-inspired dish perfect for cozy dinners.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

For the Pasta and Filling

  • 1/2 pound jumbo pasta shells
  • 1 1/4 cup ricotta cheese
  • 1/2 can pumpkin puree (about 7 oz)
  • 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
  • 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (for topping)
  • 2 cloves garlic, minced
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 large yellow onion, diced
  • 1 tbsp olive oil
  • 6 large fresh sage leaves, chopped (plus more for frying and topping)

For the Brown Butter & Sage Alfredo Sauce

  • 4 tbsp salted butter
  • 1 tbsp all-purpose flour
  • 2 cups heavy cream
  • Pinch of salt and pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed shells.
  2. Cook Pasta Shells: Boil a large pot of salted water and cook the jumbo pasta shells until al dente, following the package instructions. Drain and set aside to cool slightly.
  3. Sauté Onions and Sage: In a skillet, heat olive oil over medium heat. Add the diced yellow onion and half of the chopped sage leaves. Sauté until the onions become translucent and fragrant, about 5-7 minutes.
  4. Prepare Filling Mixture: In a mixing bowl, combine ricotta, pumpkin puree, 1/3 cup shredded Gouda, minced garlic, nutmeg, salt, and pepper. Stir in the sautéed onions and sage mixture until well combined.
  5. Make Brown Butter & Sage Alfredo Sauce: In a saucepan over medium-high heat, melt the butter and cook until it starts to brown and smells nutty. Reduce heat to low and add the remaining chopped sage leaves, cooking until fragrant for a couple of minutes. Whisk in the flour to form a roux, then gradually add half the heavy cream, whisking continuously until the sauce thickens. Add the remaining cream and season with salt and pepper. Continue whisking until the sauce thickens again.
  6. Assemble Dish: Spread half of the Alfredo sauce evenly on the bottom of a baking dish. Fill each cooled pasta shell with about 2 tablespoons of the pumpkin and ricotta filling and arrange them in the dish.
  7. Add Sauce and Cheese: Pour the remaining Alfredo sauce over the arranged stuffed shells. Sprinkle the remaining 1/3 cup shredded Gouda cheese evenly over the top.
  8. Bake: Bake the assembled dish in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
  9. Garnish and Serve: Fry additional whole sage leaves in a small amount of butter or oil until crispy. Remove and drain on paper towels. Top the baked shells with fresh cracked black pepper and the fried sage leaves for a beautiful and flavorful finish.

Notes

  • You can substitute Artikaas Ginger Pumpkin Seed Gouda with a regular smoked Gouda or other flavorful Gouda varieties if unavailable.
  • Be careful not to overcook the pasta shells; they should be al dente to prevent mushiness after baking.
  • Leftover stuffed shells can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
  • To make this dish vegetarian, ensure the cheeses and butter are vegetarian-friendly.
  • For a lighter version, you can reduce the amount of heavy cream and butter, but it will change the richness of the Alfredo sauce.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/pumpkin-and-gouda-stuffed-shells-with-brown-butter-sage-alfredo-recipe-2/