Description
Creamy, cozy stuffed shells filled with pumpkin and gouda, topped with a brown butter sage Alfredo sauce the ultimate fall comfort meal.
Ingredients
20 jumbo pasta shells
1 cup pumpkin purée
1 cup shredded gouda cheese
½ cup ricotta cheese
1 egg
½ tsp nutmeg
Salt & pepper to taste
4 tbsp unsalted butter
6–8 sage leaves
1½ cups heavy cream
½ cup parmesan cheese
Instructions
1. Boil pasta shells until al dente and drain.
2. Mix pumpkin, gouda, ricotta, egg, nutmeg, salt, and pepper.
3. Stuff shells with the pumpkin mixture.
4. Brown butter in a skillet and add sage leaves.
5. Pour in cream and parmesan; whisk until thickened.
6. Spread sauce in a baking dish and arrange shells on top.
7. Cover with more sauce and bake at 375°F for 20 minutes.
8. Let rest 5 minutes before serving.
Notes
For a spicier kick, add red pepper flakes to the filling.
Store leftovers in the fridge up to 3 days.
Use vegan cheese alternatives for a dairy-free version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 75mg
Keywords: Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce All Types of Bowls, fall recipes, comfort food, pasta dinner