Ingredients
- Jumbo pasta shells: 12 ounces
- Pumpkin puree: 1 (15-ounce) can
- Gouda cheese, shredded: 1 1/2 cups
- Ricotta cheese: 1 cup
- Brown butter: 1/2 cup
- Fresh sage leaves: 1/4 cup, chopped
- Heavy cream: 1 1/2 cups
- Parmesan cheese, grated: 1/2 cup
Instructions
- Step 1: Cook the jumbo pasta shells according to package directions. Drain well and set aside.
- Step 2: In a large bowl, combine the pumpkin puree, Gouda cheese, and ricotta cheese. Mix well to create the filling.
- Step 3: Carefully stuff each cooked pasta shell with the pumpkin and cheese mixture.
- Step 4: To make the Brown Butter Sage Alfredo Sauce, melt the butter in a saucepan over medium heat. Cook until the butter turns golden brown and smells nutty (about 5-7 minutes). Add the chopped sage and cook for another minute.
- Step 5: Stir in the heavy cream and Parmesan cheese into the brown butter and sage mixture. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
Notes
- Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions gently in the microwave with a splash of milk or cream to prevent drying.
- Garnish with extra grated Parmesan and a sprinkle of toasted pumpkin seeds for a delightful crunch and presentation.
- Don't overcrowd the pan when browning the butter; this ensures even cooking and prevents burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American