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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian-inspired
Calories 450 kcal

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!

Nutrition

Calories: 450kcal
Keyword Pumpkin stuffed shells
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