Ingredients
- Jumbo pasta shells: 12 ounces
- Pumpkin puree: 1 cup
- Smoked Gouda cheese, shredded: 1 1/2 cups
- Ricotta cheese: 1 cup
- Brown butter: 1/2 cup (approx. 8 tbsp unsalted butter)
- Fresh sage leaves: 1/4 cup, chopped
- Heavy cream: 1 1/2 cups
- Grated Parmesan cheese: 1/2 cup
Instructions
- Step 1: Cook the jumbo pasta shells according to package directions. Drain well and set aside to cool slightly.
- Step 2: In a large bowl, combine the pumpkin puree, 1 cup of the smoked Gouda, ricotta cheese, salt, and pepper. Mix until well combined.
- Step 3: Stuff each cooked pasta shell with the pumpkin and Gouda mixture. Arrange the stuffed shells in a baking dish.
- Step 4: In a saucepan, melt the butter over medium heat until it begins to brown and emits a nutty aroma. Stir in the chopped sage leaves.
- Step 5: Pour in the heavy cream and bring to a simmer. Reduce heat and stir in the remaining 1/2 cup of smoked Gouda and Parmesan cheese. Simmer until the cheese is melted and the sauce has thickened slightly. Season with salt and pepper to taste.
- Step 6: Pour the brown butter sage Alfredo sauce over the stuffed shells. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a covered dish to prevent drying.
- Garnish with extra sage leaves and a sprinkle of Parmesan for an elegant presentation.
- For a deeper flavor, brown the butter a little darker, being careful not to burn it, to really bring out the nutty notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American