Description
Indulge in the rich flavors of Pumpkin & Gouda Stuffed Shells with a luscious Brown Butter & Sage Alfredo Sauce. This comforting and creamy dish is perfect for a cozy dinner at home.
Ingredients
Units
Scale
For the Stuffed Shells:
- 1/2 pound jumbo pasta shells
- 1 1/4 cup ricotta
- 1/2 can pumpkin puree
- 1/3 cup + 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
- 2 cloves garlic, minced
- 1 tsp nutmeg
- 1 tsp salt
- 1 tsp pepper
- 1/2 large yellow onion, diced
- 1 tbsp olive oil
- 6 large fresh sage leaves (+ more for frying and garnish)
For the Brown Butter & Sage Alfredo Sauce:
- 4 tbsp salted butter
- 1 tbsp flour
- 2 cups heavy cream
- Pinch of salt and pepper
Instructions
- Preheat Oven: Preheat oven to 400°F.
- Cook Pasta: Cook the pasta shells al dente according to package directions.
- Sauté Onions: Sauté diced onions and half of the chopped sage in olive oil until translucent.
- Prepare Filling: Mix ricotta, pumpkin, 1/3 cup shredded gouda, garlic, nutmeg, salt, pepper, and sautéed onions with sage.
- Make Alfredo Sauce: Brown butter, add chopped sage, whisk in flour, slowly add cream, season with salt and pepper, and let thicken.
- Assemble: Spread half the alfredo sauce in a baking dish. Fill shells with mixture, arrange in dish, top with remaining sauce, gouda, and bake.
- Bake: Bake for 20-25 minutes until bubbly.
- Finish: Garnish with black pepper and fried sage leaves.
Notes
- You can customize the dish with additional herbs or spices for more flavor.
- Feel free to add a sprinkle of grated Parmesan cheese on top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 5g
- Sodium: 570mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 135mg
