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Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce
Oh my goodness, have you ever tried Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce? If not, you’re in for a real treat! These stuffed pasta shells are like a warm hug on a chilly evening. Seriously, once you get a taste of that creamy, nutty gouda paired with sweet pumpkin, you’ll be wondering why you never made this dish before. Let’s dive in and make some delicious memories together!
What Are Pumpkin Gouda Stuffed Shells?
Alright, so let’s break it down. Pumpkin Gouda Stuffed Shells are these impressive pasta shells filled with a luscious pumpkin and gouda cheese mixture. And then we smother them in a dreamy brown butter sage Alfredo sauce. The flavor combo is rich yet comforting, making it perfect for those cozy nights when you just want something a little special. Trust me; these shells take an everyday dinner to a whole new level, and they look beautiful on the plate too!
Ingredients Overview for Pumpkin Gouda Stuffed Shells
Here’s what you’ll need to whip up this beautiful dish:
- Jumbo Pasta Shells: These big shells are perfect for stuffing! You can also use manicotti shells if you prefer.
- Canned Pumpkin Puree: Not the spiced pie filling, but pure pumpkin for that rich, creamy texture.
- Gouda Cheese: This cheese adds a smoky, nutty flavor. If you can’t find gouda, a good quality mozzarella would work, too.
- Ricotta Cheese: This creamy cheese helps to balance out the flavors. It provides a great texture.
- Parmesan Cheese: For that salty kick. You can also swap for pecorino if you want something a bit sharper.
- Sage: Fresh sage is best, but dried can work in a pinch.
- Butter: We’ll brown this for that lovely nutty taste in our sauce.
- Heavy Cream: This is crucial for a rich and smooth Alfredo sauce.
- Nutmeg: Just a pinch for that warm, cozy flavor—trust me, it makes a difference!
How to Make Pumpkin Gouda Stuffed Shells
Let me walk you through this delightful recipe:
- Cook the Pasta: Boil the jumbo shells according to package directions until just al dente. Drain and set aside. You want them firm enough to hold the filling, but tender.
- Prepare the Filling: In a bowl, mix the pumpkin, gouda, ricotta, and nutmeg until it’s all hippity-hoppity together. It should be creamy and delicious.
- Stuff the Shells: Using a spoon, fill each pasta shell with the pumpkin mixture. Don’t be shy—pack it in there.
- Make the Sauce: In a saucepan, melt the butter over medium heat. Cook until browned and nutty in aroma. Add heavy cream and sage, simmer for a few minutes, then stir in the Parmesan until it’s all smooth.
- Combine: Pour a little bit of sauce on the bottom of a baking dish. Place the stuffed shells in and then drizzle the rest of the sauce on top.
- Bake: Cover loosely with foil and bake at 350°F (175°C) for about 20-25 minutes or until bubbly and heated through.
Serving Suggestions
These Pumpkin Gouda Stuffed Shells are a meal on their own, but they pair beautifully with a crisp green salad or some roasted seasonal vegetables. I love to sprinkle a little extra Parmesan on top before serving, and don’t forget some crusty bread to soak up that divine sauce. It’s honestly the whole package!
Tips For The Perfect Pumpkin Gouda Stuffed Shells
- Cook the Pasta Just Right: Like I mentioned, you really want it to be al dente so it doesn’t burst while you’re stuffing it.
- Add More Spice: If you’re a fan of a bit of heat, try adding red pepper flakes or extra sage for a pop of flavor.
- Make It Meatier: Brown some sausage or ground turkey and mix that into your filling for a hearty twist.
- Substitute Wisely: If you have cheese preferences, you can switch out the gouda for something more familiar like cheddar, though it will change the flavor.
Q&A Section
1. Can I make this ahead of time?
Absolutely! You can prepare the stuffed shells and the sauce, then store them separately in the fridge for a day or so. Just combine and bake when you’re ready!
2. What if I don’t like pumpkin?
You can totally swap out the pumpkin for butternut squash puree or even spinach and cheese for a different stuffing option.
3. Can I freeze leftovers?
Definitely! Just ensure they are in an airtight container. They should keep well for about 2-3 months in the freezer.
4. Is there a way to make this gluten-free?
Sure! You can find gluten-free jumbo shells at many grocery stores. Just watch your ingredients carefully!
Why You’ll Love It
You’ll fall in love with Pumpkin Gouda Stuffed Shells because they’re cozy, creamy, and full of flavor. The combo of pumpkin, gouda, and that irresistible brown butter sage Alfredo sauce will have you dreaming of this dish long after it’s gone. Plus, it’s so impressive and perfect for gatherings or even a cozy night in—you’ll definitely want to add this to your comfort food rotation!
Behind The Scenes
When I first set out to create this recipe, I had a few flops (hello, overly watery filling!) but eventually, I found that perfect balance of pumpkin and gouda, resulting in a deliciously creamy filling. It took a few tries to get the brown butter just right, but once I did, wow! It brought all the flavors together beautifully. I even shared some on my Pinterest page MyRecipeCast where you can find more of my culinary adventures.
So, grab your apron, and let’s make some Pumpkin Gouda Stuffed Shells! Your taste buds will thank you.
Pumpkin Gouda Stuffed Shells
Ingredients
For the stuffed shells
- 12 pieces Jumbo Pasta Shells You can also use manicotti shells if preferred.
- 1 can Canned Pumpkin Puree Use pure pumpkin puree, not spiced pie filling.
- 1 cup Gouda Cheese A smoky, nutty flavor; mozzarella is a substitute.
- 1 cup Ricotta Cheese Provides a creamy balance.
- 1/2 cup Parmesan Cheese Can be swapped with pecorino for a sharper taste.
- 1 tablespoon Fresh Sage Dried sage can be used in a pinch.
- 4 tablespoons Butter To be browned for the sauce.
- 1 cup Heavy Cream Crucial for a rich Alfredo sauce.
- 1/4 teaspoon Nutmeg Adds a warm, cozy flavor.
Instructions
Preparation
- Cook the Jumbo Pasta Shells according to package directions until just al dente. Drain and set aside.
- In a bowl, mix the pumpkin, gouda, ricotta, and nutmeg until it forms a creamy mixture.
- Using a spoon, fill each pasta shell with the pumpkin mixture, packing it firmly.
Make the Sauce and Bake
- In a saucepan, melt the butter over medium heat until browned and nutty in aroma.
- Add heavy cream and sage, simmer for a few minutes, then stir in the Parmesan until smooth.
- Pour a little sauce on the bottom of a baking dish. Place the stuffed shells in and drizzle the rest of the sauce on top.
- Cover loosely with foil and bake at 350°F (175°C) for about 20-25 minutes until bubbly and heated through.
