Description
Delicious stuffed shells filled with a savory pumpkin and gouda mixture, topped with a rich brown butter and sage alfredo sauce.
Ingredients
Scale
- 12 large jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup gouda cheese, shredded
- 1/2 cup ricotta cheese
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 5 leaves fresh sage, chopped
- 1/2 cup parmesan cheese, grated
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo shells according to package instructions and set aside.
- In a mixing bowl, combine pumpkin puree, gouda, ricotta, nutmeg, salt, and pepper.
- Stuff each shell with the pumpkin mixture.
- In a saucepan, melt the butter over medium heat, add sage and cook until browned.
- Stir in heavy cream and parmesan cheese to create the alfredo sauce.
- Place the stuffed shells in a baking dish, pour the sauce over the top.
- Bake for 20 minutes until heated through and bubbly.
Notes
- For extra flavor, sprinkle additional parmesan on top before baking.
- This dish pairs well with a simple green salad.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 100mg
Keywords: Pumpkin, Gouda, Stuffed Shells, Alfredo Sauce