Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce is a delightful dish perfect for cozy gatherings, family dinners, or special occasions. This creamy pasta combines the rich flavors of pumpkin and Gouda with a fragrant brown butter sage sauce, making it a true standout on any table. Whether you’re entertaining guests or enjoying a quiet night in, these stuffed shells promise to impress with their comforting taste and elegant presentation.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The blend of pumpkin and Gouda creates a rich and savory filling that is both unique and satisfying.
• Easy to Make: Despite its gourmet appearance, this recipe is simple enough for even novice cooks to master.
• Perfect for Any Occasion: Whether it’s a holiday feast or a weeknight meal, this dish fits right in.
• Vegetarian Option Available: By omitting certain ingredients like turkey turkey turkey bacon, you can easily cater to vegetarian diets.
• Comfort Food at Its Best: Creamy sauces and stuffed pasta shells make this dish the ultimate comfort food.

Tools and Preparation

Before diving into this delightful recipe, gather your essential kitchen tools. These will help streamline the cooking process and ensure your stuffed shells turn out perfectly.

Essential Kitchen Tools

• Large pot
• Baking dish
• Skillet
• Mixing bowl
• Whisk

Why These Tools Matter

• Large pot: Ideal for boiling jumbo pasta shells until al dente without crowding them.
• Baking dish: Provides the perfect space for assembling and baking your stuffed shells evenly.
• Skillet: Essential for sautéing onions and bringing out their sweetness while infusing flavor into the filling.
• Whisk: Ensures that your Alfredo sauce becomes creamy without lumps.

Ingredients

For the Stuffed Shells

• 1/2 pound jumbo pasta shells
• 1 1/4 cup ricotta
• 1/2 can pumpkin puree
• 1/3 + 1/3 cup Artikaas Ginger Pumpkin Seed Gouda, shredded
• 2 cloves garlic, minced
• 1 tsp nutmeg
• 1 tsp salt
• 1 tsp pepper
• 1/2 large yellow onion, diced
• 1 tbsp olive oil
• 6 large fresh sage leaves (plus more to fry and add on top)

For the Alfredo Sauce

• 4 tbsp salted butter
• 1 tbsp flour
• 2 cups heavy cream
• Pinch of salt and pepper

How to Make Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that your dish bakes evenly once assembled.

Step 2: Cook the Pasta Shells

Cook the jumbo pasta shells in a large pot of salted water according to package directions until they are al dente. Drain them carefully and set aside to cool slightly.

Step 3: Sauté the Onions

In a skillet over medium heat, add olive oil. Once hot, sauté the diced yellow onions along with half of the chopped sage leaves until they become translucent.

Step 4: Prepare the Filling

In a mixing bowl, combine ricotta cheese, pumpkin puree, 1/3 cup of shredded Gouda, minced garlic, nutmeg, salt, and pepper. Once the onions are ready, fold them into this mixture until well combined.

Step 5: Make the Alfredo Sauce

In the same skillet used for onions, melt salted butter over medium-high heat until it begins to brown. Reduce heat to low; add remaining chopped sage leaves and sauté until fragrant. Whisk in flour gradually and then slowly pour in half of the heavy cream while whisking continuously until thickened. Add the remaining cream along with a pinch of salt and pepper; allow it to thicken again.

Step 6: Assemble the Dish

Spread half of your prepared Alfredo sauce in the bottom of a baking dish. Spoon about 2 tablespoons of filling into each cooked shell before arranging them in the dish. Pour remaining Alfredo sauce over all shells and sprinkle with leftover Gouda cheese.

Step 7: Bake

Bake in your preheated oven for about 20-25 minutes or until cheese is bubbly and golden brown on top.

Step 8: Serve

Once baked, remove from oven. Top with additional black pepper and fried sage leaves for garnish before serving warm. Enjoy!

How to Serve Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

Serving Pumpkin & Gouda Stuffed Shells is an opportunity to elevate your dining experience. Whether it’s a cozy family dinner or a special occasion, these stuffed shells can shine brightly on your table.

Pair with a Fresh Salad

• Mixed Greens Salad: Toss together fresh greens with vinaigrette for a light contrast.
• Caesar Salad: Classic romaine with creamy dressing adds crunch and richness.

Serve with Bread

• Garlic Bread: Crusty bread brushed with garlic butter makes for perfect dipping.
• Focaccia: Soft, herb-infused bread complements the creamy sauce beautifully.

Garnish Creatively

• Fried Sage Leaves: Crispy sage enhances the dish’s flavor and presentation.
• Black Pepper: A sprinkle adds a touch of spice and visual appeal.

How to Perfect Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

To achieve the best results with your Pumpkin & Gouda Stuffed Shells, consider these helpful tips for cooking perfection.

• Use Fresh Ingredients: Fresh ricotta and quality gouda make a significant flavor difference.
• Cook Pasta Al Dente: This ensures the shells hold their shape and texture during baking.
• Don’t Overfill Shells: A moderate amount of filling allows for even cooking and prevents spilling.
• Monitor Sauce Thickness: Whisk continuously while adding cream to avoid clumps in your Alfredo sauce.
• Baking Time Matters: Keep an eye on cheese bubbling; this signals when your dish is ready to serve.
• Add Extra Seasoning: Tasting the filling before stuffing can enhance overall flavor if needed.

Best Side Dishes for Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

Complementing your stuffed shells with the right side dishes can round out your meal beautifully. Here are some excellent options to consider.

1. Steamed Broccoli: Bright green florets add color and nutrition, steamed simply with salt.
2. Roasted Brussels Sprouts: Crisp-tender sprouts bring a nutty flavor that pairs well.
3. Herbed Quinoa: Fluffy quinoa seasoned with herbs provides a wholesome side option.
4. Sautéed Spinach: Lightly sauté spinach with garlic for a quick, healthy addition.
5. Caprese Salad: Fresh mozzarella, tomatoes, and basil create a refreshing contrast.
6. Sweet Potato Wedges: Baked sweet potatoes add sweetness that balances the savory flavors.

Common Mistakes to Avoid

When making Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce, it’s easy to make a few common errors. Here are some mistakes to avoid for the best results.

• Ignoring Pasta Instructions: Always follow the package instructions for cooking the pasta shells. Undercooked shells will be difficult to fill, while overcooked shells can break apart.
• Skipping Seasoning: Don’t forget to season each layer of your dish. Proper seasoning enhances the flavors of the filling and sauce, so be generous with salt and pepper.
• Rushing the Sauce: Allow your brown butter and sage Alfredo sauce time to develop its flavors. Cooking it too quickly can result in a less rich taste.
• Overfilling Shells: While it’s tempting to pack the filling tightly, overfilling can lead to messiness when baking. Aim for about 2 tablespoons per shell for optimal results.
• Neglecting Toppings: Adding toppings like fried sage leaves or extra cheese at the end gives your dish an appealing look and adds flavor. Don’t skip this step!

Refrigerator Storage

• Store in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

• Use a freezer-safe container or wrap tightly in plastic wrap and foil.
• Can be frozen for up to 2 months.

Reheating Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce

• Oven: Preheat to 350°F (175°C) and bake covered for about 20-25 minutes until heated through.
• Microwave: Place in a microwave-safe dish, cover, and heat on medium power for 3-5 minutes or until hot.
• Stovetop: Heat gently in a skillet over low heat, stirring occasionally until warmed through.

Frequently Asked Questions

What is the best way to cook pumpkin puree?

Cooking pumpkin puree is easy; simply use canned puree or roast fresh pumpkin until tender before mashing it.

Can I use another type of cheese?

Absolutely! Substituting other cheeses like mozzarella or cheddar can add different flavors while still keeping it creamy.

How do I make my stuffed shells vegetarian?

Simply omit any meat and focus on enhancing the filling with more vegetables or additional cheese options.

How do you store leftovers of Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce?

Leftovers should be stored in an airtight container in the refrigerator for up to three days or frozen for longer storage.

Conclusion

These Pumpkin & Gouda Stuffed Shells With Brown Butter & Sage Alfredo Sauce are perfect for any occasion, offering a comforting blend of flavors that everyone will enjoy. Feel free to customize with your favorite ingredients or spices for a unique twist!

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