Description
A cozy fall dish featuring creamy pumpkin and Gouda stuffed shells topped with a rich brown butter sage Alfredo sauce.
Ingredients
- 20–24 jumbo pasta shells
- 1 1/2 cups canned pumpkin puree
- 1 cup ricotta cheese, drained
- 1 cup shredded smoked Gouda
- 1/3 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 6 tbsp unsalted butter
- 12–15 fresh sage leaves
- 1 cup heavy cream
Instructions
- Boil the jumbo pasta shells in salted water until just shy of al dente, about 1-2 minutes less than package directions.
- In a bowl, mix together the pumpkin puree, ricotta, smoked Gouda, Parmesan, egg, nutmeg, salt, and pepper until well combined.
- In a pan over medium-low heat, brown the unsalted butter with sage leaves until nutty and fragrant, about 5–7 minutes.
- Add heavy cream and Parmesan to the butter and sage mixture, simmering briefly to thicken.
- Stuff the cooked shells with the pumpkin filling using a piping bag or spoon.
- Arrange the stuffed shells in a greased 9×13 inch baking dish and pour the brown butter sage Alfredo sauce over the top.
- Bake the dish at 375°F (190°C) for 20-25 minutes, uncovering the last 5-10 minutes to brown the tops.
Notes
For a gluten-free option, use certified gluten-free jumbo shells. To make it dairy-free, substitute ricotta with silken tofu and use vegan cheese.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian