Pumpkin & Gouda Stuffed Shells
A cozy and satisfying dish that combines the rich flavors of pumpkin and creamy gouda, perfect for fall dinners or entertaining guests.
Ingredients
Stuffed Shell Ingredients
- 12 pieces Jumbo pasta shells
- 1 cup Creamy gouda cheese Shredded or cubed
- 1 cup Pumpkin puree Canned or homemade
- 4 tablespoons Brown butter See instructions for preparation
- 4 leaves Sage Fresh
- 2 cups Alfredo sauce Store-bought or homemade
- 1 teaspoon Salt To taste
- 1 teaspoon Pepper To taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the jumbo shells according to package instructions until al dente.
- In a mixing bowl, combine creamy gouda and pumpkin puree. Season with salt and pepper.
- Stuff each cooked shell with the gouda and pumpkin mixture.
Sauce Preparation
- In a saucepan, melt butter and add sage leaves to make brown butter.
- Pour Alfredo sauce into the saucepan with brown butter and mix until combined.
Baking
- Spread a layer of the brown butter sage Alfredo sauce on the bottom of a baking dish.
- Place the stuffed shells in the dish, then pour the remaining sauce on top.
- Bake for 25-30 minutes until heated through and golden.
- Serve hot and enjoy!
Notes
For serving, pair with a fresh salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat by covering with foil and baking at 350°F (175°C).
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 12gSodium: 800mgFiber: 4gSugar: 5g