Description
This Pumpkin & Gouda Stuffed Shells recipe combines tender jumbo pasta shells filled with a creamy pumpkin, ricotta, and Gouda cheese mixture, baked in a rich brown butter sage Alfredo sauce. Enhanced with sautéed onions, nutmeg, and fresh sage, this comforting dish is perfect for a cozy fall dinner or holiday meal.
Ingredients
Pasta Shells and Filling
- 1/2 pound jumbo pasta shells
- 1 1/4 cups ricotta cheese
- 1/2 cup pumpkin puree
- 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
- 2 cloves garlic, minced
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 large yellow onion, diced
- 1 tablespoon olive oil
- 6 large fresh sage leaves (plus more for frying and topping)
Brown Butter Sage Alfredo Sauce
- 4 tablespoons salted butter
- 1 tablespoon flour
- 2 cups heavy cream
- Pinch of salt and pepper
- 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded (for topping)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the stuffed shells later.
- Cook Pasta Shells: Boil the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
- Sauté Onions and Sage: In a skillet, heat 1 tablespoon olive oil over medium heat. Add the diced yellow onion and half of the chopped fresh sage leaves. Cook until onions are translucent and fragrant, about 5-7 minutes.
- Prepare Filling: In a large bowl, combine ricotta cheese, pumpkin puree, 1/3 cup shredded Gouda, minced garlic, nutmeg, salt, pepper, and the sautéed onion and sage mixture. Mix thoroughly until well combined.
- Make Brown Butter Sage Alfredo Sauce: In the skillet, melt 4 tablespoons salted butter over medium-high heat. Continue cooking until butter starts to brown and develop a nutty aroma. Reduce heat to low and add the remaining chopped sage leaves, cooking until fragrant for about 2 minutes. Whisk in 1 tablespoon flour to form a roux, then slowly add half of the heavy cream while whisking continuously until the sauce thickens. Gradually add the remaining cream, season with salt and pepper, and cook until the sauce thickens again.
- Assemble the Dish: Spread half of the Alfredo sauce evenly on the bottom of a baking dish. Stuff each cooked pasta shell with about 2 tablespoons of the pumpkin and cheese filling and arrange them in the baking dish.
- Add Sauce and Cheese: Pour the remaining Alfredo sauce over the stuffed shells. Sprinkle the remaining 1/3 cup shredded Gouda evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden on top.
- Garnish and Serve: Fry additional sage leaves in a small amount of butter or oil until crisp. Remove from heat and use these fried sage leaves to garnish the baked shells along with a dash of freshly ground black pepper. Serve warm.
Notes
- Ensure the pasta shells are cooled slightly before stuffing to prevent the filling from slipping out.
- You can substitute the Artikaas Ginger Pumpkin Seed Gouda with any smoked or flavored gouda for a similar effect.
- Use fresh sage for the best flavor, both in the filling and fried garnish.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
- For a lighter version, consider using half-and-half instead of heavy cream, though the sauce may be less rich.
