These pumpkin & gouda stuffed shells are a warm hug for your taste buds! The creamy brown butter and sage Alfredo sauce takes it to the next level of comfort food goodness.
Honestly, who wouldn’t want to fill a pasta shell with pumpkin and cheese? Plus, the brown butter sauce smells heavenly while you cook it. It’s like a cozy fall evening on a plate!
Key Ingredients & Substitutions
Jumbo Pasta Shells: These shells are perfect for stuffing! If you can’t find them, you can use manicotti tubes or even small macaroni if necessary. Just adjust the cooking time accordingly.
Pumpkin Puree: You can use canned pumpkin puree for convenience. If you want to go fresh, just roast pumpkin, scoop out the flesh, and blend it until smooth. Keep an eye out for any added sweeteners in canned versions.
Smoked Gouda Cheese: This cheese adds a lovely smoky flavor. If it’s not available, try using sharp cheddar or fontina cheese. Keep in mind that flavor profiles will shift a bit.
Ricotta Cheese: If you’d like a lighter option, cottage cheese works well here too! Just blend it smooth before adding to the filling for better texture.
Heavy Cream: For a lighter sauce, you might use half-and-half or whole milk, but it won’t be as rich. If you’re looking for dairy-free, try coconut milk or a cashew cream alternative.
How Can You Perfect the Brown Butter & Sage Alfredo Sauce?
Making a brown butter sauce can feel daunting, but it’s truly simple! The key is paying attention to avoid burning the butter. Start by melting the butter in a skillet over medium heat. This can take a few minutes, but it’s worth it.
- Swirl the pan occasionally as the butter melts; watch for it to start bubbling.
- Keep your focus on the color; it should turn golden brown, which usually takes about 3-5 minutes. This is when that delicious, nutty flavor develops!
- Add the sage leaves at this point and let them fry briefly, releasing their fragrance.
- Stir in the heavy cream off the heat; this will stop the cooking and keep the sauce smooth.
Let the sauce simmer until slightly thickened, and then mix in the grated Parmesan. If it feels too thick, don’t hesitate to add a splash more cream to loosen it up!
Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
Ingredients:
For the stuffed shells:
- 20 jumbo pasta shells
- 1 cup pumpkin puree (canned or fresh cooked)
- 1 ½ cups smoked Gouda cheese, shredded
- ½ cup ricotta cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, chopped
- Salt and freshly ground black pepper, to taste
For the brown butter & sage Alfredo sauce:
- 6 tablespoons unsalted butter
- 8 fresh sage leaves
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
For garnish:
- Fresh sage leaves (optional)
- Fresh thyme (optional)
How Much Time Will You Need?
This delicious recipe will take about 30 minutes of active preparation plus an additional 30 minutes for baking. Allow a little extra time for the shells to cool slightly after cooking before you fill them. It’s perfect for a cozy weekday dinner!
Step-by-Step Instructions:
1. Preheat oven and cook pasta:
Begin by preheating your oven to 375°F (190°C). While the oven is heating, bring a large pot of salted water to a boil. Cook the jumbo shells according to the package instructions until they are al dente, usually about 8-10 minutes. Once cooked, drain them carefully and lay them on a plate or baking sheet to cool.
2. Prepare the filling:
In a large mixing bowl, combine the pumpkin puree, shredded Gouda cheese, ricotta cheese, minced garlic, thyme, and egg. Add salt and freshly ground black pepper according to your taste preferences. Use a spatula or spoon to mix everything together until it’s well combined and creamy in texture.
3. Stuff the shells:
Take each cooled shell and gently fill it with the pumpkin and Gouda filling. Be generous, but make sure not to overfill and break the shells. Arrange the stuffed shells in a single layer in a lightly greased baking dish.
4. Make the brown butter & sage Alfredo sauce:
In a medium saucepan over medium heat, melt the butter slowly. Keep an eye on it and swirl the pan occasionally. Cook until the butter turns golden brown and emits a nutty aroma, which should take about 3 to 5 minutes. Add the fresh sage leaves into the brown butter and cook them for about another minute until fragrant. Carefully pour in the heavy cream and stir well. Allow the mixture to simmer for 2 to 3 minutes to thicken slightly. You can remove the sage leaves if you prefer a smoother sauce or chop them finely and mix them back in. Stir in the grated Parmesan cheese until it melts and the sauce is smooth. Season with salt and pepper to taste.
5. Assemble and bake:
Pour the brown butter & sage Alfredo sauce over the stuffed shells in the baking dish. Make sure that the sauce evenly coats the shells. If you’d like, sprinkle some extra Gouda or Parmesan cheese on top for an extra cheesy crust!
6. Bake:
Cover the baking dish with foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and let it bake for an additional 10 minutes, until the cheese is bubbly and slightly golden.
7. Serve:
Once out of the oven, let the dish sit for a few minutes to cool slightly. Garnish with fresh sage leaves and thyme if desired before serving warm. Enjoy your cozy, creamy pumpkin & gouda stuffed shells!
Dig in and relish the delicious combination of flavors—the sweet pumpkin, smoky Gouda, and aromatic sage Alfredo sauce make this dish a perfect fall comfort food!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast it until tender, scoop out the flesh, and blend it until smooth. It will give your filling a fresh taste that’s delightful!
What Should I Do if My Sauce is Too Thick?
If your brown butter & sage Alfredo sauce is thicker than you’d like, simply add a splash more heavy cream or even a little pasta water to loosen it up. Stir until you achieve your desired consistency.
Can I Make This Dish Ahead of Time?
Yes! You can assemble the stuffed shells and cover them with the sauce, then refrigerate them for up to a day before baking. Just add an extra few minutes to the bake time if cooking from cold.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through. You might want to add a tiny splash of cream to refresh the sauce while reheating!
