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Pumpkin & Gouda Stuffed Shells

A delightful fall-inspired dish featuring creamy stuffed pasta shells with pumpkin and Gouda, topped with a rich brown butter and sage Alfredo sauce.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the stuffed shells
  • 12 large large pasta shells
  • 1 cup pumpkin puree
  • 1 cup shredded Gouda cheese
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon nutmeg
  • 1 tablespoon fresh sage, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste Salt and pepper Adjust according to preference
For the Alfredo sauce
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 tablespoon fresh sage leaves, for frying (optional) For garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a baking dish by greasing it lightly.
  2. Boil a large pot of salted water and cook the pasta shells according to package instructions, making sure not to overcook them. Drain and set aside to cool.
  3. In a bowl, mix together the pumpkin puree, Gouda cheese, ricotta cheese, Parmesan cheese, garlic powder, nutmeg, chopped sage, olive oil, salt, and pepper until combined.
Assembling and Cooking
  1. Carefully stuff each cooked pasta shell with the pumpkin and cheese mixture. Place them in the greased baking dish.
  2. In a saucepan over medium heat, melt the butter. Allow it to brown slightly before adding the heavy cream. Stir in the remaining sage and cook until the sauce thickens. Season with salt and pepper.
  3. Pour the brown butter sage Alfredo sauce over the stuffed shells, making sure to cover them evenly.
  4. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and cook for an additional 10-15 minutes until bubbly and golden.

Notes

Avoid overcooking the shells to prevent tearing. Experiment with cheese varieties for different flavors, and consider adding protein for a heartier meal. Can be made ahead and stored in the refrigerator up to 3 days or frozen for later use.