Why Make This Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce
Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce is not just a meal; it’s an experience filled with flavors and comforting textures. This dish marries the sweet earthiness of pumpkin with the rich, creamy decadence of gouda, ricotta, and a nutty brown butter sage Alfredo sauce. Whether you’re preparing a family dinner, hosting friends, or simply craving a cozy night in, this recipe is sure to impress. The vibrant colors and delightful aromas will warm your kitchen and fill your heart with joy. Plus, it’s a fantastic way to celebrate autumn flavors, making it perfect for seasonal gatherings or any night you want that warm, comforting feel.
How to Make Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce
Creating these delicious stuffed shells is straightforward and rewarding. Each step contributes to the layered flavors that will dance on your palate. Start with cooking the jumbo shells and making the stuffing while your sauce simmers to save time. The combination of pumpkin and gouda creates a filling that is creamy yet hearty. The brown butter sage sauce adds a depth of flavor that ties the dish together beautifully. With the right technique, you’ll have a gorgeous dish that looks as good as it tastes.
Ingredients:
- 20 jumbo pasta shells
- 1 1/2 cups pumpkin puree
- 1 1/4 cups shredded aged gouda cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 teaspoon chopped fresh sage
- 1/2 cup unsalted butter
- 6–8 fresh sage leaves
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warm
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Directions:
- Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells in salted water until al dente, about 9–10 minutes. Drain and rinse with cold water, then set aside.
- In a mixing bowl, combine the pumpkin puree, aged gouda, ricotta, grated Parmesan, egg, salt, pepper, nutmeg, and chopped sage. Mix until you achieve a smooth and well-blended filling.
- In a saucepan, melt the unsalted butter over medium heat. Add the fresh sage leaves and stir continuously until the butter browns and gives off a nutty aroma, which takes about 3–4 minutes. Remove the sage leaves and set them aside for later.
- Add the minced garlic to the browned butter and cook for about 30 seconds. Then, whisk in the flour and allow it to cook for 1–2 minutes until it’s slightly golden.
- Gradually whisk in the warm milk to avoid lumps, followed by the heavy cream and remaining grated Parmesan cheese. Stir until the sauce is smooth, seasoning with salt and pepper to taste. Allow it to simmer briefly before removing it from heat.
- Spread a layer of the Alfredo sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
- Fill each pasta shell generously with the pumpkin filling, then arrange them in the baking dish. Top the shells with the remaining Alfredo sauce, extra gouda, and the reserved sage leaves.
- Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10–15 minutes until bubbly and golden. If you like a crispy top, broil on high for 2–3 minutes, keeping a close eye on it.
- Once done, allow the dish to rest for 5–10 minutes before serving.
Nutritional Information
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 125mg
- Sodium: 600mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 15g
(Nutritional values are approximate and can vary based on specific ingredients used.)
How to Serve Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce
For the perfect serving experience, present these stuffed shells alongside a simple green salad drizzled with a light vinaigrette to balance the richness of the dish. Pairing with garlic bread can also elevate your meal, providing that extra crunch and flavor. Consider offering a glass of crisp white wine or a seasonal pumpkin ale to complement the flavors.
How to Store Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce
To store leftovers, allow the dish to cool completely before transferring it to an airtight container. You can keep it in the refrigerator for 3–4 days. For longer storage, you can freeze the stuffed shells; just make sure to cover them tightly with foil and plastic wrap. They’ll stay fresh in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) until heated through.
Expert Tips for Perfect Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce
- Cook the pasta properly: Make sure your pasta shells are al dente, as they will continue to cook while baking.
- Use high-quality cheeses: Opt for aged gouda for the best flavor. Its depth will really shine through in this dish.
- Don’t skip the resting time: Allowing the baked dish to rest before serving lets flavors meld and makes it easier to serve.
Delicious Variations
- Try different cheeses: Swap gouda for fontina or mozzarella for a milder taste.
- Add proteins: For a heartier meal, mix in cooked sausage, shredded chicken, or sautéed spinach.
- Make it vegetarian: Boost the vegetable content by adding sautéed mushrooms or roasted vegetables to the filling.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Absolutely! You can prepare the stuffed shells and the sauce separately, then assemble and refrigerate them before baking. Just remember to add an extra few minutes to the baking time since they will go in cold.
2. Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin! Just bake or steam a small pumpkin until tender, scoop out the flesh, and blend it until smooth. This will give you a fresher taste, though it may require some extra effort.
3. What can I substitute for ricotta cheese?
If you don’t have ricotta on hand, cottage cheese blended until smooth can serve as a great substitute. Alternatively, goat cheese adds a nice tangy flavor that pairs well with pumpkin.
Conclusion
Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce is a delightful dish that combines seasonal flavors into a beautiful, comforting meal. It’s perfect for family gatherings or cozy nights at home, delivering warmth and satisfaction with every bite. Don’t hesitate to give this recipe a try—it’s sure to become a favorite in your home. We’d love to hear how yours turns out, so share your experiences in the comments below! Bon appétit!