Description
A savory dish that encapsulates the essence of fall.
Ingredients
Scale
- ½ lb jumbo pasta shells
- 1¼ cups ricotta cheese
- ½ can pumpkin purée (about ¾ cup)
- ⅔ cup gouda cheese, shredded (divided into two ⅓ cup portions)
- ½ large yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground nutmeg
- 1 tsp salt
- 1 tsp black pepper
- 3 fresh sage leaves, chopped
- 4 tbsp salted butter
- 1 tbsp all-purpose flour
- 6 fresh sage leaves, chopped
- 2 cups heavy cream
- Pinch of salt and pepper
- Optional Topping: Extra fried sage leaves and fresh black pepper
Instructions
- To begin, bring a large pot of salted water to a boil. Once boiling, carefully add the jumbo pasta shells and cook them until they are al dente, following the package directions—generally about 8 to 10 minutes. The goal is to ensure they aren’t fully cooked since they’ll continue to soften while baking in the oven. Once cooked, drain the shells and set them aside to cool slightly so you can handle them without burning your fingers.
- While the pasta is cooking, grab a skillet and heat a tablespoon of olive oil over medium heat. Add the diced onions along with half of the chopped sage leaves. Sauté these until the onions become translucent and aromatic, stirring occasionally to prevent them from sticking to the pan. This step builds a strong flavor base for the rest of the filling, so take your time here and enjoy the bubbling sounds of a savory kitchen!
- In a large mixing bowl, combine the ricotta cheese, pumpkin purée, one-third cup of shredded gouda cheese, minced garlic, ground nutmeg, salt, black pepper, and the sautéed onion and sage mixture. Stir thoroughly until everything is evenly distributed and you achieve a creamy texture. This filling is where the magic happens, so don’t be shy about tasting it to see if you want to adjust any spices!
- For the indulgent brown butter sage Alfredo sauce, melt the salted butter in a saucepan over medium-high heat. Keep a close eye, as you want the butter to turn a beautiful golden brown without burning. Once the butter is ready, lower the heat and add in the remaining chopped sage. Sauté for 1 to 2 minutes until fragrant. Then, sprinkle the flour over the mixture and whisk it diligently to create a roux, cooking for just about 30 seconds.
- Gradually pour in the heavy cream in two parts, whisking continuously until the sauce thickens. This creamy Alfredo base adds a luxurious layer to your dish that’s hard to resist. Season with a pinch of salt and pepper for added flavor.
- Now that everything is prepared, it’s time to assemble your dish! Preheat your oven to 400°F (200°C). Start by spreading half of the brown butter sage Alfredo sauce into the bottom of a baking dish. Take each jumbo shell and stuff it with about 2 tablespoons of your pumpkin and gouda filling, then place them in the dish. Once all the shells are filled, pour the remaining Alfredo sauce over the top and finish by sprinkling the final third of gouda cheese.
- Cover your baking dish with aluminum foil and bake in the preheated oven for 20 to 25 minutes or until the dish is bubbling and the cheese is golden. If desired, remove the foil in the last few minutes to ensure a crispy top. As a finishing touch, garnish your stuffed shells with extra freshly cracked black pepper and crispy fried sage leaves for that gourmet touch!
Notes
Make sure to stir the Alfredo sauce constantly to prevent the butter from scorching. It’s crucial to let the stuffed shells cool a bit before handling them to avoid burns. The filling can be prepared in advance and stored in the fridge for up to two days. Leftovers can be plated and refrigerated for up to three days—just reheat gently in the oven.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 490 per serving
- Sodium: 900 mg
- Protein: 18 g