Description
Creamy and comforting Pumpkin & Gouda Stuffed Shells baked in a rich Brown Butter & Sage Alfredo Sauce. This delightful vegetarian dish combines tender jumbo pasta shells filled with a smooth pumpkin and cheese mixture, enveloped in a nutty browned butter sauce infused with fresh sage, perfect for a cozy dinner.
Ingredients
Scale
Stuffed Shells
- 20 jumbo pasta shells
- 1 cup canned pumpkin puree
- 1 cup smoked gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil (for greasing)
Brown Butter & Sage Alfredo Sauce
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh sage, finely chopped
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly to make filling easier.
- Prepare Filling: In a mixing bowl, combine pumpkin puree, smoked gouda, ricotta cheese, grated Parmesan, chopped sage, garlic powder, salt, and pepper. Mix well until smooth and fully incorporated.
- Stuff Shells: Using a spoon, carefully fill each cooked pasta shell with the pumpkin and gouda mixture. Lightly grease a 9×13-inch baking dish with olive oil and arrange the filled shells evenly in the dish.
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter. Continue cooking and stirring often until the butter turns golden brown and emits a nutty aroma, about 5-7 minutes. Be careful not to burn it.
- Make Alfredo Sauce: Pour the heavy cream into the browned butter, stirring to combine. Bring the mixture to a gentle simmer and cook for 2-3 minutes. Then add grated Parmesan cheese and stir until completely melted and smooth.
- Season Sauce: Stir in the chopped fresh sage, and season the sauce with salt and pepper to taste. Remove from heat once combined.
- Assemble and Bake: Pour the brown butter and sage Alfredo sauce evenly over the stuffed shells in the baking dish, covering them well.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the shells are heated through and the edges of the sauce are bubbling.
- Garnish and Serve: Remove from oven and allow to cool for a few minutes. Garnish with fresh sage leaves before serving to add a fresh herbal aroma and visual appeal.
Notes
- You can substitute smoked gouda with mozzarella or fontina for a different flavor.
- Use fresh sage whenever possible for the best flavor, but dried sage can be used as a substitute.
- Be careful while browning butter to avoid burning; it should be a golden brown with a nutty scent.
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- This dish can be made ahead and refrigerated for up to 24 hours before baking.
