Are you ready to embark on a flavor journey that will make your taste buds sing? Imagine a plate filled with tender pasta shells brimming with creamy pumpkin and gooey Gouda, all blanketed in a luxurious brown butter and sage Alfredo sauce. These Pumpkin & Gouda Stuffed Shells bring a delightful twist to your dinner table, making them a family favorite!
Fun fact: Did you know that stuffed pasta dates back to ancient times when chefs would fill their creations with an array of ingredients to tantalize the palate? Fast forward to today, and this dish stands out for its unique combination of sweet pumpkin and savory cheese, offering a comforting hug in every bite. It’s perfect for family gatherings and cozy winter evenings. If you’ve enjoyed other creamy pasta dishes from my blog, like the popular Spinach and Ricotta Lasagna, you’re in for a treat with this comforting yet sophisticated meal!
What is Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce?
Picture this: giant pasta shells stuffed to the brim with creamy pumpkin and rich Gouda cheese. What a mouthful! But let’s be honest, who comes up with these names? “Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce” sounds like a fancy dish straight out of a five-star restaurant. But don’t be intimidated! It turns out that the way to a man’s heart is through his stomach, and this delectable meal might just do the trick! So, roll up your sleeves and let’s turn your kitchen into a culinary haven. Your family will be begging for seconds!
Why You’ll Love This Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
The Pumpkin & Gouda Stuffed Shells are not just another dinner; they’re an experience! Imagine sinking your teeth into the tender shells filled with a creamy, dreamy mixture. You’ll absolutely fall in love with the satisfying combination of flavors and textures. Not only does preparing this dish at home save you a trip to a restaurant, but it also keeps your wallet happy. Plus, you can add some crunchy parmesan topping or even a sprinkle of toasted breadcrumbs for an extra burst of texture and flavor with every mouthful. So why not invite some friends over, cook this dish, and drown in compliments? You won’t regret it!
How to Make Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
Quick Overview
Making these stuffed shells is surprisingly easy and incredibly satisfying. The creamy fillings whisper sweet nothings of autumn in your mouth, while the brown butter and sage Alfredo sauce add a nutty, aromatic quality that perfectly complements the dish. You can whip this up in about 30 minutes of prep time, making it a convenient option for a weeknight dinner or a special family gathering. Let’s get started!
Key Ingredients for Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
- 12 large pasta shells – Use extra-large shells for the best stuffing experience.
- 1 cup canned pumpkin purée – Make sure to choose 100% pure pumpkin without additives.
- 1 cup Gouda cheese, shredded – Aged Gouda adds depth and creaminess.
- 1/2 cup Ricotta cheese – For added creaminess.
- 1/4 teaspoon nutmeg – A pinch for warmth.
- 1 teaspoon salt – To enhance flavor.
- 1 teaspoon black pepper – For a bit of seasoning.
- 1/4 cup unsalted butter – For that nutty brown butter sauce.
- 1 cup heavy cream – The base for your Alfredo sauce.
- 1 tablespoon fresh sage, chopped – Fresh or dried will work, but fresh adds a burst of flavor.
- 1/2 cup grated parmesan cheese – For sprinkling on top.
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cook the Shells: In a large pot, boil water and add a generous pinch of salt. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- Prepare the Filling: In a mixing bowl, combine the canned pumpkin, shredded Gouda, Ricotta cheese, nutmeg, salt, and black pepper. Mix until creamy and well-combined.
- Stuff the Shells: Take a pasta shell and gently fill it with the pumpkin and Gouda mixture. Place each filled shell in a greased baking dish. Repeat until all shells are filled.
- Make the Alfredo Sauce: In a saucepan, melt the unsalted butter over medium heat. Cook until it starts to brown slightly. Add the heavy cream and sage, whisking continuously. Allow it to simmer for a few minutes until slightly thickened.
- Combine and Bake: Pour the brown butter Alfredo sauce over the stuffed shells, ensuring each shell is covered. Sprinkle grated parmesan on top. Bake in the preheated oven for about 20-25 minutes until bubbly and golden.
- Serve and Enjoy: Garnish with extra sage or parmesan if desired, serve warm, and watch as your loved ones relish every bite!
Top Tips for Perfecting Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
- Substitutions: Feel free to swap Gouda for other cheeses such as mozzarella or even feta, for a tangy twist.
- Timing: If you’re feeling adventurous and want to save time, you can prepare the filling ahead of time and fill the shells the next day.
- Avoiding Mistakes: Be cautious not to overcook the pasta shells initially; al dente is the key to retaining structure while baking.
Storing and Reheating Tips
If you have leftovers—lucky you! Store them in an airtight container in the refrigerator for up to 3 days. To enjoy again, simply reheat them in the oven for about 20 minutes at 350°F (175°C) until heated through and bubbly. If you want to store them longer, freeze them before baking—this dish freezes beautifully! Just thaw overnight in the fridge before baking, and you’re all set for another delicious meal.
Now that you’re armed with all the essentials, it’s time to dive into making these delicious Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce. Your family will love you even more for it; after all, nothing brings people together like a scrumptious meal. Happy cooking!
Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large pot, boil water and add a generous pinch of salt. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine the canned pumpkin, shredded Gouda, Ricotta cheese, nutmeg, salt, and black pepper. Mix until creamy and well-combined.
- Take a pasta shell and gently fill it with the pumpkin and Gouda mixture. Place each filled shell in a greased baking dish. Repeat until all shells are filled.
- In a saucepan, melt the unsalted butter over medium heat. Cook until it starts to brown slightly.
- Add the heavy cream and sage, whisking continuously. Allow it to simmer for a few minutes until slightly thickened.
- Pour the brown butter Alfredo sauce over the stuffed shells, ensuring each shell is covered. Sprinkle grated parmesan on top.
- Bake in the preheated oven for about 20-25 minutes until bubbly and golden.
- Garnish with extra sage or parmesan if desired, serve warm, and enjoy!
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