Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

pasta / mains / meat free / holiday

Stuffed shells are one of my favorite, easy pasta dishes you can make ahead of time and throw in the oven for a quick, delicious bite. These pumpkin and gouda stuffed shells with butter and sage alfredo sauce is the ultimate fall dish you need to make.

Honestly, there is no time limit when it comes to eating pumpkin-flavored foods. I start the moment September hits and don’t stop until it gets hot outside. My absolute favorite way to eat pumpkin is to incorporate it in a savory dish. Pumpkin pairs so nicely with the creamy, savory gouda. The best part is the alfredo sauce you coat it all in. Its so silky and decadent.

Stuffed shells are so simple to make. you basically need the filling for the inside of the shells, and the sauce you’re going to use for the outside of the shells.

• jumbo shells

• ricotta

• pumpkin

• gouda

• garlic

• yellow onion

• sage

• nutmeg

• salt + pepper

• butter

• flour

• cream

You will boil your shells al dente and create your filling with the ricotta, pumpkin, gouda, yellow onions, sage, nutmeg, salt and pepper. You make your brown butter and sage alfredo with butter, fresh sage, flour, heavy cream, and some more salt and pepper. It so easy to make and even more delicious!

Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

ingredients:

• 1/2 pound jumbo pasta shells

• 1 1/4 cup ricotta

• 1/2 can pumpkin puree

• 1/3 + 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded

• 2 cloves garlic, minced

• 1 tsp nutmeg

• 1 tsp salt

• 1 tsp pepper

• 1/2 large yellow onions, diced

• 1 tbsp olive oil

• 6 large fresh sage leaves (+plus more to fry and add on top)

• 4 tbsp salted butter

• 1 tbsp flour

• 2 cups heavy cream

• pinch of salt and pepper

directions:

1. preheat oven to 400 F.

2. cook the shells al dente, according to package directions.

3. sauté yellow onions with half of the sage chopped in the olive oil.

4. mix together the ricotta, pumpkin, 1/3 cup shredded gouda, garlic, nutmeg, and salt and pepper. once the yellow onion becomes translucent, add that into the mixture.

5. to make the alfredo sauce, heat the butter on medium high until it melts completely and starts to brown. turn the heat down low and add in the rest of the chopped sage. mix until fragrant a couple minutes. whisk in the flour. then slowly add half the cream. keep whisking until it thickens. add in the other half of the cream and season with the salt and pepper. let the sauce thicken again.

6. add half the alfredo sauce to the bottom of your baking dish.

7. once the shells are al dente and have cooled off slightly, spoon 2 tbsp of the filling into each. arrange around the baking dish.

8. pour the rest of the alfredo sauce on top of the shells. sprinkle the rest of the gouda over top.

9. bake for 20-25 minutes until cheese is bubbly.

10. top with more black pepper and some fried sage leaves.

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