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Pumpkin Gouda Stuffed Shells: Easy Brown Butter & Sage Alfredo Sauce

Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
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Delicious pumpkin and gouda stuffed shells served 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 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 6 fresh sage leaves
  • 1 cup heavy cream
  • 1/2 teaspoon nutmeg

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the jumbo pasta shells according to the package directions. Drain and set aside.
  3. In a bowl, mix together pumpkin puree, gouda, ricotta, parmesan, garlic powder, salt, and pepper.
  4. Stuff each pasta shell with the filling mixture and place them in a baking dish.
  5. In a saucepan, melt the butter over medium heat. Add the sage leaves and cook until the butter is brown and fragrant.
  6. Stir in the heavy cream and nutmeg, cooking until the sauce thickens slightly.
  7. Pour the brown butter sage sauce over the stuffed shells.
  8. Bake in the preheated oven for about 25-30 minutes, or until heated through.

Notes

  • For extra flavor, consider adding some crushed red pepper flakes to the sauce.
  • These stuffed shells are great for meal prep and can be frozen before baking.

Nutrition

Keywords: Pumpkin, Gouda, Stuffed Shells, Brown Butter, Sage, Alfredo Sauce

Find it online: https://www.myforkies.com/pumpkin-gouda-stuffed-shells-easy-brown-butter-sage-alfredo-sauce/