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

Delicious Pumpkin & Gouda Stuffed Shells served with a rich Brown Butter & Sage Alfredo Sauce.

Print Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

Stuffed Shells

20 shells jumbo pasta shells
1 cup pumpkin puree canned or homemade
1 cup Gouda cheese shredded
1 tsp nutmeg
1 tsp salt
1 tsp black pepper
1 cup Parmesan cheese grated

Alfredo Sauce

1/2 cup unsalted butter for brown butter
1 cup heavy cream
1 cup Parmesan cheese grated
5 leaves fresh sage chopped

Equipment

Large Pot
Baking Dish
skillet

Method

Preparation

Preheat the oven to 375°F (190°C).
Cook the pasta shells according to package instructions and drain.
In a large bowl, combine pumpkin puree, Gouda, nutmeg, salt, and pepper.
Stuff each shell with the pumpkin and Gouda mixture.

Cooking

In a skillet, melt the butter over medium heat until browned.
Add heavy cream and bring to a simmer, then stir in Parmesan cheese and sage.
Pour the Alfredo sauce over the stuffed shells in a baking dish.
Bake for 20-25 minutes until heated through and golden.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 600mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 1mgCalcium: 300mgIron: 2mg

Notes

Serve warm, garnished with additional Parmesan and sage if desired.

Tried this recipe?

Let us know how it was!