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Delicious Pumpkin Gouda Stuffed Shells in creamy Brown Butter Sage Alfredo Sauce

Pumpkin Gouda Stuffed Shells

Indulge in the cozy flavors of Pumpkin Gouda Stuffed Shells bathed in a rich Brown Butter Sage Alfredo Sauce, easy to prepare and sure to impress!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the stuffed shells
  • 12 large shells 12 large pasta shells
  • 1 cup 1 cup pumpkin puree
  • 1 cup 1 cup Gouda cheese, shredded
  • 1/2 teaspoon 1/2 teaspoon garlic powder
  • 1/2 teaspoon 1/2 teaspoon salt
  • 1/4 teaspoon 1/4 teaspoon black pepper
  • 1/4 teaspoon 1/4 teaspoon nutmeg
For the Brown Butter Sage Alfredo Sauce
  • 1 cup 1 cup heavy cream
  • 1/4 cup 1/4 cup unsalted butter Should be melted until browned
  • 1 tablespoon 1 tablespoon fresh sage, chopped Fresh sage is recommended for best flavor
  • 1/2 cup 1/2 cup Parmesan cheese, grated For topping before baking

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cook the pasta shells according to package instructions until al dente; drain and set aside.
  3. In a mixing bowl, combine pumpkin puree, Gouda cheese, garlic powder, salt, pepper, and nutmeg.
  4. Stuff each shell with the pumpkin cheese mixture.
Brown Butter Sage Alfredo Sauce
  1. In a saucepan, melt butter over medium heat until it begins to brown.
  2. Add sage and cook for 1 minute.
  3. Stir in heavy cream and bring to a simmer.
  4. Spread a layer of the Brown Butter Sage Alfredo Sauce in a baking dish, then place the stuffed shells on top.
  5. Pour remaining sauce over the shells and sprinkle with Parmesan cheese.
Baking
  1. Bake for 20-25 minutes or until shells are heated through and the top is golden.
  2. Serve warm, garnished with additional sage if desired.

Notes

This dish keeps well in the fridge for about 3-4 days. You can also prep the stuffed shells and sauce separately and assemble just before baking. For freezing, store before baking, and it should last up to a month. Thaw overnight in the fridge before baking.