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Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

Pumpkin & Gouda Stuffed Shells with Brown Butter Sage Alfredo Bliss

A comforting dish of Pumpkin & Gouda stuffed shells with brown butter & sage Alfredo sauce, perfect for cozy dinners.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 12 pieces Large Pasta Shells Can substitute with manicotti.
  • 1 cup Pumpkin Puree Butternut squash puree is a substitute.
  • 1 cup Shredded Gouda Cheese Mozzarella can be used for a milder taste.
  • 1 cup Ricotta Cheese Cottage cheese can be a lighter substitute.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast can be a dairy-free option.
For Seasoning
  • 1 tsp Garlic Powder Fresh minced garlic can be a better flavor.
  • 1/4 tsp Nutmeg Can be omitted or replaced with allspice.
  • 2 tbsp Fresh Sage, chopped Use dried sage in a pinch (about 1 tsp).
  • 1 tbsp Olive Oil Melted butter is a lovely alternative.
  • to taste Salt and Pepper
For the Sauce
  • 1 cup Heavy Cream Coconut cream is a fantastic dairy-free substitute.
  • 1/4 cup Unsalted Butter Use vegan butter for dairy-free.
  • 4 leaves Fresh Sage Leaves (optional) Not necessary but adds a lovely touch.

Equipment

  • 9×13-inch baking dish
  • Large pot
  • medium saucepan
  • Spatula
  • Colander
  • Mixing bowl
  • Measuring cups and spoons

Method
 

Preparation Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. Bring a large pot of salted water to a boil and cook the large pasta shells until al dente, about 8-10 minutes. Drain and cool slightly.
  3. In a large bowl, combine pumpkin puree, shredded Gouda, ricotta, grated Parmesan, garlic powder, nutmeg, sage, olive oil, salt, and pepper. Mix until creamy.
  4. Fill each pasta shell with the filling and arrange them snugly in the greased baking dish.
  5. In a medium saucepan over medium heat, melt unsalted butter until browned, about 5 minutes. Add heavy cream and chopped sage, stirring until thickened.
  6. Pour the brown butter sage Alfredo sauce over the stuffed shells, spreading it gently for even coating.
  7. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until tops are golden brown.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 6mgCalcium: 250mgIron: 2mg

Notes

For best results, taste and adjust seasonings in the filling. Allow leftovers to cool completely before storing.

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