Description
Pumpkin & Gouda stuffed shells served in a brown butter sage Alfredo sauce.
Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup shredded Gouda cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup fresh sage leaves
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese for sauce
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package instructions until al dente.
- In a bowl, mix pumpkin puree, Gouda, ricotta, Parmesan, garlic powder, salt, and pepper.
- Stuff each shell with the pumpkin mixture.
- In a saucepan, melt butter over medium heat and add sage leaves. Cook until butter is browned.
- Add heavy cream and Parmesan cheese to the brown butter. Stir until combined and heated through.
- Spread a layer of sauce in a baking dish. Place stuffed shells on top and cover with remaining sauce.
- Bake for 25 minutes until heated through and bubbly.
Notes
- Adjust cheese types based on preference.
- Can substitute fresh sage with dried sage.
- Use pre-made Alfredo sauce for quicker preparation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 100mg
Keywords: Pumpkin & Gouda Stuffed Shells, Brown Butter Sage Alfredo Sauce, Vegetarian Pasta Dish