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Pumpkin gouda stuffed shells in brown butter sage Alfredo sauce

Pumpkin Gouda Stuffed Shells

Creamy and comforting stuffed pasta shells filled with pumpkin and Gouda cheese, topped with a rich brown butter sage Alfredo sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Stuffed Shells
  • 12 large pasta shells Cook according to package instructions.
  • 1 cup pumpkin puree
  • 1 cup Gouda cheese, shredded Can substitute with other cheeses.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg Adds unique flavor.
For the Alfredo Sauce
  • 1 cup heavy cream Can substitute with half-and-half.
  • 1/4 cup unsalted butter Should be browned.
  • 1 tablespoon fresh sage, chopped Use additional for garnish.
  • 1/2 cup Parmesan cheese, grated For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cook the pasta shells according to the package instructions until al dente, then drain and set aside.
  3. In a mixing bowl, combine the pumpkin puree, Gouda cheese, garlic powder, salt, pepper, and nutmeg.
  4. Stuff each shell with the pumpkin cheese mixture.
Cooking
  1. In a saucepan, melt the butter over medium heat until it begins to brown. Add sage and cook for 1 minute.
  2. Stir in the heavy cream and bring it to a simmer.
  3. Spread a layer of the Brown Butter Sage Alfredo Sauce in a baking dish, then place the stuffed shells on top.
  4. Pour the remaining sauce over the shells and sprinkle with Parmesan cheese.
  5. Bake for 20-25 minutes or until the shells are heated through and the top is golden.

Notes

Serve warm, garnished with additional sage if desired. Store leftovers in the fridge for up to 3 days or freeze for longer storage.