Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce
Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce
Pumpkin and Gouda stuffed shells with brown butter sage Alfredo sauce is a delightful dish perfect for cozy family dinners. This recipe combines the comforting textures of pasta with the rich flavors of pumpkin and Gouda cheese, all topped with a creamy, sage-infused sauce. It’s a warming meal that highlights the essence of fall, making it an appealing choice for any dinner table.
Why You’ll Love This Pumpkin & Gouda Stuffed Shells Recipe
This dish stands out for several reasons. First, the combination of pumpkin and Gouda creates a unique flavor profile that is comforting and satisfying. The creamy Alfredo sauce adds another layer of richness and a hint of nuttiness thanks to the brown butter and freshly fried sage. The jumbo pasta shells make for a fun and easy way to enjoy all these flavors in one bite. Plus, it’s an excellent way to incorporate seasonal ingredients into your meals.
How to Make Pumpkin & Gouda Stuffed Shells
Ingredients:
- 12 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup shredded Gouda cheese
- 1/2 cup ricotta cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup unsalted butter
- 8 fresh sage leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Step-by-Step Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions. Drain and set aside.
- In a bowl, combine pumpkin puree, Gouda cheese, ricotta cheese, nutmeg, salt, and pepper.
- Carefully stuff each pasta shell with the pumpkin mixture.
- In a saucepan, melt the unsalted butter over medium heat. Add the sage leaves and cook until the butter is browned and the sage is crispy.
- Stir in the heavy cream and grated Parmesan cheese. Simmer for a few minutes until the sauce thickens.
- Pour half of the Alfredo sauce into a baking dish. Place the stuffed shells on top and pour the remaining sauce over them.
- Bake for 20-25 minutes until the dish is bubbly and golden.
- Garnish with more sage if desired and serve.
How to Serve Pumpkin & Gouda Stuffed Shells
Pumpkin and Gouda stuffed shells are best served piping hot from the oven. Pair them with a simple green salad or some crusty bread to soak up the delicious Alfredo sauce. For a cheerful presentation, consider garnishing with freshly chopped sage or a sprinkle of extra Parmesan cheese.
How to Store Pumpkin & Gouda Stuffed Shells
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for 3-4 days. To reheat, place them in an oven-safe dish covered with foil and bake at 350°F (175°C) until heated through. You can also microwave them for a quicker option.
Tips to Make Pumpkin & Gouda Stuffed Shells Perfect
- Ensure that your pasta shells are cooked al dente to keep them from becoming mushy when baked.
- Combine different cheeses if you want to play with flavors. Cheddar or mozzarella work well alongside Gouda.
- If you prefer a little spice, add a pinch of cayenne pepper to the cheese filling.
- Taste the sauce before pouring it over the shells to adjust seasoning as needed.
Flavor Variations
You can customize this recipe in various ways. Consider adding cooked spinach or sautéed mushrooms to the cheese filling for added texture and flavor. For a touch of sweetness, you could also drizzle a bit of maple syrup into the filling or sauce. If you want a savory twist, mix in some crumbled turkey bacon for a unique flavor.
Pro Tips for Success
- Use fresh sage for the best flavor. Dried sage can also work, but fresh leaves provide a more robust taste.
- Don’t rush the brown butter process. Keep an eye on it to avoid burning, as it can go from perfect to burnt quickly.
- Let the shells cool for a few minutes after baking before serving to enhance the flavors and make them easier to handle.
FAQs About Pumpkin & Gouda Stuffed Shells
Can I make these stuffed shells ahead of time?
Yes, you can prepare the shells and sauce a day in advance. Stuff the shells and place them in the baking dish, then cover and refrigerate. When ready to bake, add a few extra minutes to the cooking time for the cold dish.
Can I freeze pumpkin and Gouda stuffed shells?
Absolutely! You can freeze them before or after baking. If freezing before baking, assemble the dish and cover tightly. When you are ready to cook, bake from frozen or let it thaw overnight in the refrigerator before baking.
What can I serve with this dish?
This dish pairs well with a fresh green salad, roasted vegetables, or garlic bread. A light dressing on the salad complements the richness of the shells beautifully.
Final Thoughts
Pumpkin and Gouda stuffed shells with brown butter sage Alfredo sauce offer a unique and comforting dining experience. With simple ingredients and straightforward steps, this recipe is perfect for a family dinner or a gathering with friends. The delightful mix of flavors will leave everyone asking for seconds. Enjoy this creative and delicious dish that celebrates the best of fall!
Pumpkin & Gouda Stuffed Shells
Ingredients
Stuffed Shell Ingredients
- 12 pieces jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup shredded Gouda cheese
- 1/2 cup ricotta cheese
- 1/4 teaspoon nutmeg
- to taste Salt and pepper
Brown Butter Sage Alfredo Sauce Ingredients
- 1/2 cup unsalted butter
- 8 leaves fresh sage
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions. Drain and set aside.
- In a bowl, combine pumpkin puree, Gouda cheese, ricotta cheese, nutmeg, salt, and pepper.
- Carefully stuff each pasta shell with the pumpkin mixture.
Making the Sauce
- In a saucepan, melt the unsalted butter over medium heat.
- Add the sage leaves and cook until the butter is browned and the sage is crispy.
- Stir in the heavy cream and grated Parmesan cheese. Simmer for a few minutes until the sauce thickens.
Baking
- Pour half of the Alfredo sauce into a baking dish. Place the stuffed shells on top and pour the remaining sauce over them.
- Bake for 20-25 minutes until the dish is bubbly and golden.
- Garnish with more sage if desired and serve.
