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Irresistible Pumpkin Gouda Stuffed Is Amazing

Irresistible Pumpkin Gouda Stuffed
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Irresistible Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce offer a delightful fall-inspired dish. Creamy pumpkin and rich gouda cheese are stuffed into tender jumbo pasta shells. A savory brown butter and sage sauce drapes them. This comforting meal is perfect for cozy dinners or gatherings, ready in under an hour. Each bite provides a burst of autumn flavors.

Ingredients

Scale
  • 12 jumbo pasta shells
  • 1 cup canned pumpkin puree
  • 1 cup ricotta cheese
  • 1 cup smoked gouda cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 8 fresh sage leaves, chopped
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Freshly grated nutmeg (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
  2. Boil water in a large pot; cook jumbo pasta shells until al dente, then drain and set aside.
  3. In a mixing bowl, combine pumpkin puree, ricotta cheese, half the gouda, salt, pepper, and nutmeg until smooth.
  4. Generously stuff each shell with the pumpkin-gouda mixture and arrange them in the baking dish.
  5. In a saucepan over medium heat, melt butter until browned; add sage leaves and cook for two minutes.
  6. Stir in heavy cream and remaining gouda until melted.
  7. Pour the sauce over the stuffed shells, sprinkle with Parmesan cheese, and bake for 25 minutes until bubbly and golden.

Notes

  • For perfectly stuffed shells, ensure they are al dente so they hold their shape.
  • Use freshly grated cheese for richer flavor.
  • Taste as you go for optimal seasoning.
  • Let the brown butter cool slightly before mixing it into the sauce.
  • Store leftovers in an airtight container in the fridge for up to three days.
  • Reheat in a covered dish in the oven at 350°F until heated through.

Nutrition

Find it online: https://yummywords.com/irresistible-pumpkin-gouda-stuffed/

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