Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Sauce Recipe
This comforting and elegant Pumpkin & Gouda Stuffed Shells recipe features jumbo pasta shells filled with a creamy pumpkin and ricotta mixture, enhanced by the nutty flavor of Artikaas Ginger Pumpkin Seed Gouda. Topped with a luscious brown butter and sage Alfredo sauce, this dish is perfect for holiday dinners or cozy meals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1/2 pound jumbo pasta shells
Filling
- 1 1/4 cup ricotta cheese
- 1/2 can pumpkin puree (about 7 oz)
- 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
- 2 cloves garlic, minced
- 1 tsp nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 1/2 large yellow onion, diced
- 1 tbsp olive oil
- 3 large fresh sage leaves, chopped
Alfredo Sauce
- 4 tbsp salted butter
- 1 tbsp all-purpose flour
- 2 cups heavy cream
- 1 tsp salt (pinch for finishing sauce)
- 1 tsp black pepper (pinch for finishing sauce)
- 3 large fresh sage leaves, chopped
- 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (remaining portion)
Garnish
- Additional fresh sage leaves for frying and topping
- Freshly cracked black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the stuffed shells later.
- Cook Pasta Shells: Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, following the package instructions. Drain and let them cool slightly to handle.
- Sauté Onions & Sage: In a skillet, heat olive oil over medium heat. Add the diced yellow onions and half of the chopped sage leaves. Sauté until the onions are translucent and fragrant, about 5-7 minutes. Remove from heat.
- Prepare Filling: In a mixing bowl, combine ricotta cheese, pumpkin puree, 1/3 cup shredded gouda, minced garlic, nutmeg, salt, and black pepper. Fold in the sautéed onions and sage mixture until everything is evenly incorporated.
- Make Brown Butter Sage Alfredo Sauce: In a saucepan, melt butter over medium-high heat, stirring frequently until it begins to brown and smell nutty, about 3-5 minutes. Reduce heat to low, add the remaining chopped sage leaves, and cook until fragrant, about 2 minutes.
- Thicken Sauce: Whisk in the flour until fully combined with the brown butter. Slowly pour in half of the heavy cream while whisking continuously to avoid lumps. Cook until the sauce thickens, then add the remaining cream and continue to whisk until it thickens again. Season with salt and pepper to taste.
- Assemble Dish: Spread half of the Alfredo sauce evenly on the bottom of a baking dish. Stuff each cooked shell with about 2 tablespoons of the pumpkin and ricotta filling, and arrange the shells in the baking dish in a single layer.
- Add Sauce and Cheese: Pour the remaining Alfredo sauce over the stuffed shells, then sprinkle the remaining 1/3 cup shredded gouda evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden around the edges.
- Final Touches: While baking, fry additional sage leaves in a small amount of butter until crisp. Remove and drain on paper towels.
- Serve: Remove the stuffed shells from the oven, garnish with fried sage leaves and freshly cracked black pepper, and serve warm.
Notes
- For a vegetarian version, ensure the cheese and butter are vegetarian-friendly.
- You can prepare the filling and sauce ahead of time to save time on serving day.
- If pumpkin puree is not available, canned winter squash puree can be used as a substitute.
- Make sure not to overcook the pasta shells to avoid them breaking when stuffing.
- The brown butter sage sauce adds a rich depth of flavor; don’t skip browning the butter.
Keywords: pumpkin stuffed shells, gouda pasta recipe, brown butter sauce, sage alfredo, holiday pasta, vegetarian stuffed shells, creamy pumpkin pasta
