Ingredients
- Jumbo Pasta Shells: 12 ounces
- Pumpkin Puree: 1 cup
- Smoked Gouda Cheese, shredded: 1 1/2 cups, divided
- Ricotta Cheese: 1 cup
- Fresh Sage: 1/4 cup, chopped
- Butter: 1/2 cup (1 stick)
- Heavy Cream: 1 cup
- Parmesan Cheese, grated: 1/2 cup
Instructions
- Step 1: Cook pasta shells according to package directions, until al dente. Drain well and set aside.
- Step 2: In a medium bowl, combine pumpkin puree, 1 cup of shredded Gouda cheese, ricotta cheese, and half of the chopped sage. Mix well until thoroughly combined.
- Step 3: Preheat oven to 375°F (190°C). Stuff each cooked pasta shell with the pumpkin and cheese mixture. Arrange the stuffed shells in a baking dish.
- Step 4: In a saucepan, melt butter over medium heat. Cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and stir in heavy cream and remaining sage.
- Step 5: Pour the brown butter sage Alfredo sauce over the stuffed shells in the baking dish. Sprinkle with the remaining 1/2 cup of Gouda and Parmesan cheese.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden. Let cool slightly before serving.
Notes
- Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until warmed through.
- Serve these delightful shells with a crisp green salad and a sprinkle of toasted pumpkin seeds for added texture.
- Don't rush the browning of the butter – that nutty aroma is key to a truly decadent Alfredo sauce!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American