Description
Indulge in the comforting flavors of Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce. This dish brings together creamy ricotta, savory pumpkin, and rich gouda, all enveloped in tender jumbo pasta shells. The brown butter and sage Alfredo sauce adds a gourmet touch, making it perfect for cozy dinners or festive gatherings. With each bite, you’ll experience a delightful harmony of textures and flavors that will warm your heart.
Ingredients
Scale
- 1/2 pound jumbo pasta shells
- 1 1/4 cup ricotta cheese
- 1/2 can pumpkin puree
- 2/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 6 fresh sage leaves
- 4 tbsp salted butter
- 2 cups heavy cream
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the jumbo pasta shells al dente according to package directions. Drain and set aside.
- In a skillet over medium heat, sauté diced yellow onions with olive oil and half of the chopped sage until translucent.
- In a mixing bowl, combine ricotta, pumpkin puree, shredded gouda, minced garlic, nutmeg, salt, and pepper. Fold in the sautéed onions.
- For the Alfredo sauce, melt butter in a clean skillet until golden brown. Add the remaining sage and gradually whisk in flour and cream until thickened. Season with salt and pepper.
- Spread half of the Alfredo sauce in a baking dish. Fill each shell with the pumpkin-gouda mixture and arrange them in the dish.
- Pour remaining sauce over the shells and sprinkle extra gouda on top. Bake for 20-25 minutes until bubbly.
- Serve topped with fried sage leaves and freshly cracked black pepper.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg