If you’re looking for a cozy, flavorful fall dish that’s both hearty and elegant, look no further than these Pumpkin & Gouda Stuffed Shells. This recipe takes classic stuffed shells to the next level by combining the creamy sweetness of pumpkin puree with the rich, nutty flavor of Gouda. Topped with a decadent brown butter and sage Alfredo sauce, this dish is perfect for chilly nights when comfort food is a must. The warm spices and silky sauce make this an ideal meal for entertaining or a special family dinner.
Ingredients:
- For the Stuffed Shells:
- 1/2 pound jumbo pasta shells
- 1 1/4 cup ricotta cheese
- 1/2 can (about 1 cup) pumpkin puree
- 1/3 cup + 1/3 cup Gouda (preferably Artikaas Ginger Pumpkin Seed Gouda), shredded
- 2 cloves garlic, minced
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 1/2 large yellow onion, diced
- 1 tbsp olive oil
- For the Brown Butter & Sage Alfredo Sauce:
- 6 large fresh sage leaves (plus extra for frying as garnish)
- 4 tbsp salted butter
- 1 tbsp all-purpose flour
- 2 cups heavy cream
- Pinch of salt and pepper
Instructions:
- Prepare the Shells:
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions.
- Make the Filling:
- In a medium skillet, heat the olive oil over medium heat.
- Incorporate the diced onions and cook until they become soft and translucent, which should take around 5 minutes.
- In a large bowl, combine the ricotta, pumpkin puree, 1/3 cup of shredded Gouda, minced garlic, nutmeg, salt, pepper, and the sautéed onions.
- Stir until everything is evenly incorporated.
- Stuff the Shells:
- Preheat your oven to 375°F (190°C). Grease a large baking dish.
- Carefully stuff each cooked shell with about 1-2 tablespoons of the pumpkin-ricotta filling and arrange them in the prepared baking dish.
- Make the Brown Butter & Sage Alfredo:
- In a small saucepan, melt the butter over medium heat until it turns a golden brown and smells nutty, about 4-5 minutes.
- Add the fresh sage leaves and cook until crispy, then remove them and set aside for garnish.
- Stir in the flour to create a roux, cooking for about 1 minute. Slowly whisk in the heavy cream, ensuring no lumps form.
- Bring the mixture to a simmer, cooking until it thickens slightly, about 5 minutes.
- Assemble & Bake:
- Pour the brown butter Alfredo sauce evenly over the stuffed shells.
- Sprinkle the remaining 1/3 cup of shredded Gouda on top.
- Cover the dish with foil and bake for 20 minutes.
- Next, take off the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Garnish & Serve:
- Remove from the oven and garnish with the crispy sage leaves. Serve warm and enjoy!
Conclusion:
These Pumpkin & Gouda Stuffed Shells are the perfect blend of savory and creamy flavors, with the hint of sage and brown butter adding an extra layer of richness to the dish. The combination of pumpkin and Gouda creates a filling that’s both comforting and gourmet, making this a standout meal for any fall gathering. It’s an elegant dish that’s surprisingly easy to prepare, and the crispy sage garnish gives it a sophisticated finish.
Pumpkin & Gouda Stuffed Shells with Sage-Infused Brown Butter Alfredo
These Pumpkin & Gouda Stuffed Shells are filledwith a creamy pumpkin-ricotta mixture and topped with a luscious brown butterand sage Alfredo sauce. The combination of pumpkin and Gouda brings a warm,nutty flavor, perfect for fall meals.
Ingredients
For the Stuffed Shells:
- 1/2 pound jumbo pasta shells
- 1 1/4 cup ricotta cheese
- 1/2 can about 1 cup pumpkin puree
- 1/3 cup + 1/3 cup Gouda preferably Artikaas Ginger Pumpkin Seed Gouda, shredded
- 2 cloves garlic minced
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 1/2 large yellow onion diced
- 1 tbsp olive oil
For the Brown Butter & Sage Alfredo Sauce:
- 6 large fresh sage leaves plus extra for frying as garnish
- 4 tbsp salted butter
- 1 tbsp all-purpose flour
- 2 cups heavy cream
- Pinch of salt and pepper
Instructions
Prepare the Shells:
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions.
Make the Filling:
- In a medium skillet, heat the olive oil over medium heat.
- Incorporate the diced onions and cook until they become soft and translucent, which should take around 5 minutes.
- In a large bowl, combine the ricotta, pumpkin puree, 1/3 cup of shredded Gouda, minced garlic, nutmeg, salt, pepper, and the sautéed onions.
- Stir until everything is evenly incorporated.
Stuff the Shells:
- Preheat your oven to 375°F (190°C). Grease a large baking dish.
- Carefully stuff each cooked shell with about 1-2 tablespoons of the pumpkin-ricotta filling and arrange them in the prepared baking dish.
Make the Brown Butter & Sage Alfredo:
- In a small saucepan, melt the butter over medium heat until it turns a golden brown and smells nutty, about 4-5 minutes.
- Add the fresh sage leaves and cook until crispy, then remove them and set aside for garnish.
- Stir in the flour to create a roux, cooking for about 1 minute. Slowly whisk in the heavy cream, ensuring no lumps form.
- Bring the mixture to a simmer, cooking until it thickens slightly, about 5 minutes.
Assemble & Bake:
- Pour the brown butter Alfredo sauce evenly over the stuffed shells.
- Sprinkle the remaining 1/3 cup of shredded Gouda on top.
- Cover the dish with foil and bake for 20 minutes.
- Next, take off the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Garnish & Serve:
- Remove from the oven and garnish with the crispy sage leaves. Serve warm and enjoy!