Ingredients
- Jumbo pasta shells: 16 ounces
- Pumpkin puree: 1 (15-ounce) can
- Smoked Gouda cheese, shredded: 1 1/2 cups
- Ricotta cheese: 1 cup
- Brown butter: 1/2 cup (about 1 stick of butter, browned)
- Fresh sage leaves: 1/4 cup, chopped
- Heavy cream: 1 cup
- Parmesan cheese, grated: 1/2 cup
Instructions
- Step 1: Cook jumbo shells according to package directions until al dente. Drain and rinse with cold water; set aside.
- Step 2: In a large bowl, combine pumpkin puree, 1 cup shredded Gouda, and ricotta cheese. Mix well. Season with salt and pepper to taste.
- Step 3: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 4: Fill each cooked shell with the pumpkin-Gouda mixture and arrange them in the prepared baking dish.
- Step 5: In a saucepan, combine browned butter and chopped sage. Cook over medium heat for 2-3 minutes, allowing the sage to infuse the butter. Stir in heavy cream and Parmesan cheese. Heat through until the sauce is smooth and slightly thickened.
- Step 6: Pour the brown butter-sage Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining 1/2 cup of Gouda cheese on top.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until heated through.
- Serve with a sprinkle of toasted pumpkin seeds and a side of crusty bread to soak up the delicious sauce.
- Don't overcrowd the shells in the baking dish; arrange them snugly but with a little space in between for even cooking and sauce distribution.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American