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Irresistible Creamy Pumpkin Gouda Stuffed Shells Recipe

Creamy Pumpkin Gouda Stuffed
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Irresistible Creamy Pumpkin & Gouda Stuffed Shells: A Cozy Fall Favorite

Ingredients

Scale
  • 12 large pasta shells
  • 1 cup pumpkin puree (fresh or canned)
  • 1 cup Gouda cheese, shredded
  • 1/4 cup ricotta cheese
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper, to taste
  • 1/2 cup unsalted butter
  • 10 fresh sage leaves
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh sage leaves (optional, for garnish)
  • Extra grated Parmesan (optional, for garnish)

Instructions

  1. Begin by boiling the pasta shells in a large pot of salted water. Follow the package instructions, typically around 10-12 minutes, until the shells are al dente. Drain and set them aside to cool.
  2. In a mixing bowl, combine the pumpkin puree, shredded Gouda, ricotta, Parmesan, nutmeg, salt, and pepper. Stir everything together until you have a creamy, smooth mixture. Taste and adjust seasoning as needed.
  3. Once the shells are cool enough to handle, carefully stuff each shell with the pumpkin and Gouda mixture. Arrange the stuffed shells in a greased 9×13-inch baking dish.
  4. In a small saucepan, melt the butter over medium heat. Add the fresh sage leaves and cook for about 2-3 minutes until the butter begins to brown. Add the heavy cream and Parmesan cheese, stirring constantly. Let the sauce simmer for 2-3 minutes until it thickens. Season with salt and pepper to taste.
  5. Pour the brown butter sage Alfredo sauce over the stuffed shells, making sure they are generously covered. Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake for another 5-10 minutes until the top is golden and bubbly.

Notes

    Nutrition

    Find it online: https://quizsavor.com/creamy-pumpkin-gouda-stuffed/

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