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Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo

Creamy Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce is a comforting vegetarian delight perfect for autumn.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 12 oz Large pasta shells
  • 1 cup Pumpkin puree Butternut squash puree can be used as a substitute.
  • 1 cup Shredded Gouda cheese Mozzarella can be used for a milder flavor.
  • 1 cup Ricotta cheese Cottage cheese is a suitable alternative.
  • 1/2 cup Grated Parmesan cheese Nutritional yeast can be used for a dairy-free option.
  • 1 tsp Garlic powder 1 clove of fresh garlic is equivalent to 1/8 tsp powdered.
  • 1/4 tsp Nutmeg Fresh grated nutmeg is best.
  • 1 tbsp Fresh sage May substitute with thyme or oregano.
  • 2 tbsp Olive oil Butter can be used as a substitute.
  • to taste Salt
  • to taste Pepper
For the Sauce
  • 1 cup Heavy cream Can substitute with milk or non-dairy cream.
  • 1/2 cup Unsalted butter Salted butter is fine, reduce added salt.
  • 8 leaves Fresh sage leaves Optional for frying and garnishing.

Equipment

  • Baking dish
  • Large pot
  • Mixing bowl
  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large pot, bring salted water to a boil. Cook the large pasta shells according to package instructions until al dente, about 8-10 minutes, then drain and cool.
  3. In a mixing bowl, combine pumpkin puree, shredded Gouda, ricotta, Parmesan, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper. Mix well to create the filling.
  4. Stuff each cooled pasta shell with the pumpkin mixture and place them open-side up in the greased baking dish.
  5. In a medium saucepan, melt the unsalted butter over medium heat until golden brown, about 3-5 minutes. Add heavy cream and remaining sage, stirring until the sauce thickens, about 5 minutes. Season with salt and pepper.
  6. Pour the Alfredo sauce over the stuffed shells, ensuring each shell is coated.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until bubbling and golden on top.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 68gProtein: 18gFat: 30gSaturated Fat: 18gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 5500IUVitamin C: 6mgCalcium: 350mgIron: 2mg

Notes

Serve with a fresh salad for a complete meal.

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