Description
Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce is a cozy, flavorful dish that embodies the essence of autumn. Jumbo pasta shells are generously filled with a creamy mixture of pumpkin puree and Gouda cheese, all drizzled with a rich brown butter and sage Alfredo sauce. Ideal for family dinners or festive gatherings, this recipe brings warmth to your table, offering a delightful combination of savory and sweet flavors that will impress everyone.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup grated young Gouda cheese
- ½ cup heavy cream
- 4 tbsp unsalted butter
- ½ cup grated Parmesan cheese
- 2 tbsp fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions until al dente; drain and set aside.
- In a bowl, mix pumpkin puree, Gouda cheese, salt, pepper, and half the sage until well combined.
- Carefully fill each pasta shell with the pumpkin mixture and arrange in a greased baking dish.
- For the sauce, melt butter in a saucepan over medium heat until golden brown. Gradually stir in heavy cream and add Parmesan cheese and remaining sage until smooth.
- Pour the sauce over the stuffed shells. Cover with foil and bake for 25 minutes; remove foil and bake an additional 5 minutes until bubbly.
- Serve hot, drizzling extra sauce on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed shell (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg