Why Make This Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce
If you’re looking for a comforting autumn dish that’s as delicious as it is beautiful, look no further than Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce. This recipe brings together the rich flavors of pumpkin and smoked gouda, creating a creamy and savory filling that pairs perfectly with the nutty, aromatic brown butter sage Alfredo sauce. Each bite is a delightful experience, offering a balance of warmth and flavor that evokes cozy fall evenings. Plus, it’s a fantastic way to impress your family or guests while still being easy to prepare!
How to Make Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce
Creating these stuffed shells is straightforward and requires just a few steps. Start by prepping your pasta and then whip up a creamy filling bursting with flavor. The key is in the brown butter sage sauce, which elevates the dish with its nutty aroma and depth of flavor. This recipe is perfect for a special dinner or even a cozy weekday meal!
Ingredients:
- 12 jumbo pasta shells
- 1 cup pumpkin puree
- 1 cup smoked gouda cheese, shredded
- 3/4 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 1 egg
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons unsalted butter
- 6 fresh sage leaves
- 1 cup heavy cream
- 2 cloves garlic, minced
Directions:
- Begin by boiling the jumbo pasta shells in salted water until they are al dente. Once cooked, drain them and lay flat on a baking sheet to cool.
- In a mixing bowl, combine the pumpkin puree, ricotta, smoked gouda, half of the grated Parmesan cheese, the egg, ground nutmeg, salt, and black pepper. Mix until the filling is smooth and creamy.
- In a saucepan, melt the unsalted butter over medium heat, then add the fresh sage leaves. Cook until the butter is browned and the sage is crispy. Remove the sage and set aside for garnish.
- Add the minced garlic to the browned butter and sauté for about 30 seconds until fragrant. Stir in the heavy cream and let it simmer for a few minutes until it thickens. Mix in the remaining Parmesan cheese until combined.
- Spread a bit of the Alfredo sauce at the bottom of a greased baking dish.
- Stuff each cooled shell with the pumpkin filling and arrange them in the dish. Drizzle the remaining Alfredo sauce over the stuffed shells.
- Cover the dish with foil and bake at 375°F for 20 minutes. Remove the foil, sprinkle with the crispy sage, and bake for an additional 10 minutes until bubbly and golden.
- Serve warm, garnished with extra Parmesan for a delightful finish.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 420
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 460mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 14g
How to Serve Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce
These stuffed shells make a fantastic main course for fall gatherings or holiday dinners. Pair them with a simple side salad for a balanced meal, or serve alongside garlic bread for a hearty feast. A glass of white wine, such as a crisp Chardonnay, complements the flavors beautifully.
How to Store Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce
To store leftovers, place the cooled stuffed shells in an airtight container and refrigerate them. They will keep well for up to 3 days. For longer storage, consider freezing them. To do this, assemble the dish up to the baking stage, cover tightly with foil or plastic wrap, and freeze for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight and bake as directed.
Expert Tips for Perfect Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce
- For extra flavor, add a sprinkle of cinnamon to the pumpkin filling.
- If you’re not a fan of smoked gouda, feel free to substitute it with regular gouda or even mozzarella for a milder taste.
- To save time, you can prepare the filling a day ahead and store it in the refrigerator until you’re ready to assemble the shells.
- If you prefer a lighter sauce, you can substitute half of the heavy cream with milk for a less rich Alfredo.
Delicious Variations
- Spinach and Ricotta: Add sautéed spinach to the filling for a nutritious twist.
- Meat Lovers: Mix in some cooked ground turkey or sausage for a heartier version.
- Cheesy Delight: Incorporate additional cheese varieties like feta or goat cheese for a more complex flavor profile.
Frequently Asked Questions
1. Can I use whole wheat pasta shells for this recipe?
Absolutely! Whole wheat pasta is a great choice to add extra fiber and nutrition to your meal. Just ensure to adjust the cooking time as needed for al dente.
2. Is there a gluten-free option for the pasta?
Yes! Many brands offer gluten-free jumbo shells made from rice or corn. They work just as well in this recipe.
3. How do I know when the Alfredo sauce is thick enough?
The sauce should coat the back of a spoon and have a slightly viscous texture. If it seems too thin, simply let it simmer a bit longer while stirring frequently.
Conclusion
Pumpkin Gouda Stuffed Shells with Brown Butter Sage Alfredo Sauce is a delightful dish that brings together the best of autumn flavors in a creamy, comforting way. Whether you’re entertaining guests or treating yourself to a cozy meal, this recipe is sure to impress. With minimal effort, you can create a beautiful dish that warms the heart and delights the taste buds. Give it a try, and don’t forget to share your experience with friends and family! Happy cooking!