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Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Recipe

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4.2 from 10 reviews

Creamy and comforting Pumpkin & Gouda Stuffed Shells baked in a rich brown butter and sage Alfredo sauce, combining the sweetness of pumpkin with the savory Gouda and aromatic sage for an indulgent fall-inspired pasta dish.

Ingredients

Shells and Filling

  • 1/2 pound jumbo pasta shells
  • 1 1/4 cups ricotta cheese
  • 1/2 can pumpkin puree (about 7 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 frying)

Brown Butter & Sage Alfredo Sauce

  • 4 tbsp salted butter
  • 1 tbsp all-purpose flour
  • 2 cups heavy cream
  • Pinch of salt and black pepper, to taste
  • Additional 1/3 cup shredded Artikaas Ginger Pumpkin Seed Gouda (for topping)
  • Extra sage leaves for frying and garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the stuffed shells.
  2. Cook Pasta Shells: Boil the jumbo pasta shells according to package instructions until al dente. Drain and let cool slightly so they are easier to handle.
  3. Sauté Onions and Sage: In a skillet, heat olive oil over medium heat. Add diced yellow onion and half of the chopped sage leaves. Sauté until the onions become translucent and fragrant, about 5-7 minutes.
  4. Prepare Filling: In a mixing bowl, combine ricotta cheese, pumpkin puree, 1/3 cup shredded Gouda, minced garlic, nutmeg, salt, and pepper. Add the sautéed onions and sage mixture into this filling and mix thoroughly.
  5. Make Brown Butter and Sage Alfredo Sauce: In the same skillet, melt butter over medium-high heat until it turns golden brown and smells nutty. Reduce heat to low, add the remaining chopped sage leaves, and cook until fragrant (about 2 minutes). Whisk in the flour to form a roux. Slowly add half of the heavy cream while continuously whisking until sauce thickens. Gradually pour in the remaining cream, season with salt and pepper, and continue whisking until the sauce thickens again.
  6. Assemble in Baking Dish: Spread half of the Alfredo sauce evenly over the bottom of a baking dish. Stuff each cooked pasta shell with about 2 tablespoons of the pumpkin and ricotta filling. Arrange the stuffed shells in a single layer over the sauce.
  7. Add Sauce and Cheese: Pour the remaining Alfredo sauce over the shells. Sprinkle the remaining shredded Gouda evenly on top.
  8. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, until the cheese on top is bubbly and lightly golden.
  9. Garnish and Serve: While the shells bake, fry additional whole sage leaves in a small amount of butter or oil until crisp. Once baked, garnish the shells with the fried sage leaves and extra freshly ground black pepper before serving.

Notes

  • Be careful not to overcook the pasta shells as they will continue to cook slightly in the oven.
  • Use fresh sage for the best aroma and flavor in both the filling and the sauce.
  • The Artikaas Ginger Pumpkin Seed Gouda adds a unique nutty and spicy note that pairs well with the pumpkin.
  • To make this dish vegetarian, ensure your ricotta and Gouda are made without animal rennet.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven.

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