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Pumpkin & Gouda Stuffed Shells with Brown Butter & Sage Alfredo Recipe

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4 from 10 reviews

Delight in this autumn-inspired Pumpkin & Gouda Stuffed Shells recipe featuring jumbo pasta shells filled with a creamy mixture of ricotta, pumpkin puree, and Artikaas Ginger Pumpkin Seed Gouda. Topped with a rich brown butter and sage Alfredo sauce, this comforting baked dish is a perfect blend of savory and seasonal flavors, crowned with crispy fried sage leaves for an elegant finish.

Ingredients

Pasta Shells

  • 1/2 pound jumbo pasta shells

Filling

  • 1 1/4 cups ricotta cheese
  • 1/2 can pumpkin puree (about 7–8 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 (half for sautéing, half for sauce)

Alfredo Sauce

  • 4 tbsp salted butter
  • 1 tbsp all-purpose flour
  • 2 cups heavy cream
  • Pinch of salt and pepper
  • 3 large fresh sage leaves, chopped (for brown butter sauce)

Topping

  • 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (for topping)
  • Additional fresh sage leaves, for frying and garnishing
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the stuffed shells later.
  2. Cook Pasta Shells: Boil the jumbo pasta shells in salted water until al dente following the package instructions; drain and set aside to cool slightly.
  3. Sauté Onions and Sage: In a skillet, heat the olive oil over medium heat, add the diced yellow onions and half of the chopped sage leaves, sautéing until the onions become translucent and fragrant.
  4. Prepare Filling: In a bowl, combine the ricotta, pumpkin puree, 1/3 cup shredded Artikaas Gouda, minced garlic, nutmeg, salt, and pepper. Stir in the sautéed onion and sage mixture.
  5. Make Alfredo Sauce: In the same skillet, melt the butter over medium-high heat until it starts to brown lightly. Lower the heat and add the remaining chopped sage, cooking until fragrant for a couple of minutes. Whisk in the flour, then gradually add half of the heavy cream, whisking constantly until the sauce thickens. Add the remaining cream, season with salt and pepper, and continue whisking until it’s creamy and thickened.
  6. Assemble Dish: Spoon half of the Alfredo sauce into the bottom of a baking dish. Fill each pasta shell with about 2 tablespoons of the pumpkin and ricotta mixture, then arrange the stuffed shells in the baking dish on top of the sauce.
  7. Add Remaining Sauce and Cheese: Pour the remaining Alfredo sauce evenly over the shells. Sprinkle the remaining 1/3 cup shredded Gouda over the top evenly.
  8. Bake: Bake uncovered in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and slightly golden.
  9. Fry Sage Leaves: While baking, fry additional fresh sage leaves in a small amount of butter until crispy, being careful not to burn them.
  10. Garnish and Serve: Remove the shells from the oven, top with freshly fried sage leaves and a generous grinding of black pepper, then serve warm.

Notes

  • Use freshly grated Artikaas Ginger Pumpkin Seed Gouda for best flavor and melting quality.
  • Be careful when browning the butter for the sauce to avoid burning; it should develop a nutty aroma and golden brown color.
  • Frying sage leaves adds a crispy texture and enhances the herb’s flavor as a garnish.
  • Allow the stuffed shells to cool slightly before filling to prevent tearing.
  • Leftovers can be refrigerated and reheated gently to maintain sauce texture.

Find it online: https://bitezly.com/pumpkin-and-gouda-stuffed-shells-with-brown-butter-and-sage-alfredo-recipe/