Ingredients
Pasta and Filling
- 1/2 pound jumbo pasta shells
- 1 1/4 cup ricotta cheese
- 1/2 can (about 7 oz) pumpkin puree
- 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
- 2 cloves garlic, minced
- 1 tsp nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 1/2 large yellow onion, diced
- 1 tbsp olive oil
- 3 large fresh sage leaves, chopped (for filling and onion sauté)
Alfredo Sauce
- 4 tbsp salted butter
- 1 tbsp all-purpose flour
- 2 cups heavy cream
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 3 large fresh sage leaves, chopped (for sauce)
Topping
- 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
- Additional fresh sage leaves, fried for garnish
- Black pepper, for finishing
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 400°F (200°C). Cook the jumbo pasta shells according to package directions until al dente. Drain and allow them to cool slightly so they are easier to handle for stuffing.
- Sauté Onions and Sage: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced yellow onions and half of the chopped sage leaves (approximately 3 leaves). Sauté until onions become translucent, about 5-7 minutes. Remove from heat and set aside.
- Prepare the Filling: In a large bowl, combine the ricotta cheese, pumpkin puree, 1/3 cup shredded Gouda, minced garlic, nutmeg, salt, and black pepper. Stir in the sautéed onions and sage mixture until fully incorporated and smooth.
- Make the Brown Butter Sage Alfredo Sauce: In the same skillet, melt 4 tablespoons of salted butter over medium-high heat. Continue cooking until the butter begins to brown and develop a nutty aroma. Reduce heat to low and add the remaining chopped sage leaves, stirring for about 2 minutes to infuse the flavor. Whisk in 1 tablespoon of flour and cook for 1 minute to remove raw flour taste. Gradually whisk in half of the heavy cream, stirring constantly to avoid lumps. Continue cooking until the sauce thickens slightly. Add the remaining heavy cream, season with a pinch of salt and pepper, and cook a few more minutes until the sauce is creamy and thickened to your liking.
- Assemble the Dish: Spread half of the Alfredo sauce evenly on the bottom of your baking dish. Using a spoon, fill each pasta shell with about 2 tablespoons of the pumpkin-ricotta filling. Arrange the stuffed shells snugly in the baking dish over the sauce.
- Top and Bake: Pour the remaining Alfredo sauce over the arranged stuffed shells. Sprinkle the remaining 1/3 cup shredded Gouda evenly on top. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve: While the dish bakes, fry additional whole sage leaves in a small amount of butter or oil until crispy. Remove and drain on paper towels. Once baked, remove the dish from the oven, top with freshly ground black pepper and the fried sage leaves for added aroma and crunch. Serve warm and enjoy.
Notes
- Be careful not to overcook the pasta shells; they should be al dente since they will continue cooking in the oven.
- If you can’t find Artikaas Ginger Pumpkin Seed Gouda, substitute with a mild Gouda or a similar pumpkin-flavored cheese.
- You can prepare the filling and sauce a day in advance for easier assembly before baking.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich and creamy.
- Fried sage leaves add a crispy herbal texture, but you can omit if unavailable or substitute with fresh sage leaves as garnish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
