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Pumpkin Gouda Stuffed Shells in Brown Butter Sage Alfredo Sauce Delight

Pumpkin & Gouda Stuffed Shells in Brown Butter Sage Alfredo Sauce
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A delicious and creamy recipe for pumpkin gouda stuffed shells served in a rich brown butter sage alfredo sauce.

Ingredients

Scale
  • 12 large conchiglie pasta shells
  • 1 cup pumpkin puree
  • 1 cup gouda cheese, shredded
  • 1/2 cup ricotta cheese
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1 cup heavy cream
  • 1/4 cup fresh sage leaves
  • 1/2 cup parmesan cheese, grated

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cook the pasta shells according to package instructions until al dente.
  3. In a mixing bowl, combine pumpkin puree, gouda, ricotta, nutmeg, and salt. Mix well.
  4. Stuff each shell with the cheese mixture and place them in a baking dish.
  5. In a saucepan, melt butter over medium heat. Add sage leaves and cook until the butter turns brown.
  6. Stir in the heavy cream and parmesan cheese, and cook until the sauce thickens slightly.
  7. Pour the sauce over the stuffed shells in the baking dish.
  8. Bake for 25-30 minutes until heated through and cheese is bubbly.

Notes

  • For added flavor, use smoked gouda.
  • Serve with a sprinkle of fresh sage on top.

Nutrition

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

Find it online: https://www.forkfulofcalm.com/pumpkin-gouda-stuffed-shells-in-brown-butter-sage-alfredo-sauce-delight/