Irresistible Pumpkin Gouda Shells Creamy Autumn Comfort Now
Author:admin
Total Time:1 hour 5 minutes
Yield:6 servings 1x
Description
Pumpkin Gouda Shells BB Sage Alf stuffed pasta with creamy autumnflavored finish cozy weeknight winner delivering indulgent restaurantworthy comfort
Ingredients
Scale
20–24 pieces jumbo pasta shells
1 cup unsweetened pumpkin puree
1 cup ricotta cheese
1 cup shredded Gouda cheese
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
8–10 fresh sage leaves, finely chopped
Salt and pepper, to taste
Pinch of ground nutmeg
1 tablespoon olive oil
4 tablespoons unsalted butter
1 cup heavy cream
3/4 cup grated Parmesan cheese
1 clove garlic, minced
6–8 fresh sage leaves, torn or chopped
Salt and pepper, to taste
Red pepper flakes, optional
Gouda or extra Parmesan, for topping, optional
Fresh parsley, chopped, for garnish
Instructions
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta shells until just tender, about 7–9 minutes. Drain and rinse lightly with cold water to stop the cooking; set aside.
In a bowl, stir together pumpkin puree, ricotta, Gouda, Parmesan, egg, garlic, chopped sage, nutmeg, and a pinch of salt and pepper. Mix until the filling is smooth and cohesive. Taste and adjust seasoning if needed.
In a skillet over medium heat, melt the butter and cook until it turns a warm amber color with a nutty aroma, about 3–4 minutes. Add the minced garlic (if using) and sage; cook 30–60 seconds until fragrant. Stir in the heavy cream and simmer 2–3 minutes until slightly thickened. Remove from heat and whisk in Parmesan until glossy. Season with salt and pepper; keep warm.
Lightly oil a baking dish or brush with a bit of sauce. Spoon about 2–3 tablespoons of filling into each shell, then nestle the filled shells seam-side down in the pan. Pour about half of the Alfredo sauce over the shells to lightly coat them, reserving the rest for serving. If you like a cheesy top, sprinkle a little extra Gouda or Parmesan over the shells.
Cover the dish with foil and bake for 20 minutes. Uncover and bake an additional 5–7 minutes, or until the sauce is bubbling and the tops are lightly golden.
For a final burst of color and aroma, broil for 1–2 minutes if you want the tops extra bubbly and lightly browned. Watch closely to prevent burning.
Let the dish rest for 5 minutes, then spoon remaining Alfredo over the shells and garnish with crisp sage leaves and a sprinkle of parsley. Serve hot.
Notes
Cozy fall pasta dish featuring pumpkin and Gouda stuffed shells bathed in a nutty brown-butter sage Alfredo. Make-ahead filling and sauce, perfect for weeknights or entertaining.
