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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 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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
  1. Preheat the oven to 375°F (190°C).
  2. Cook the pasta shells according to package instructions and drain.
  3. In a large bowl, combine pumpkin puree, Gouda, nutmeg, salt, and pepper.
  4. Stuff each shell with the pumpkin and Gouda mixture.
Cooking
  1. In a skillet, melt the butter over medium heat until browned.
  2. Add heavy cream and bring to a simmer, then stir in Parmesan cheese and sage.
  3. Pour the Alfredo sauce over the stuffed shells in a baking dish.
  4. 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.

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