Ingredients
Scale
- 12 jumbo pasta shells
- 1 cup canned pumpkin puree
- 1 cup shredded Gouda cheese
- 1 cup ricotta cheese
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 8 fresh sage leaves
- 2 cups heavy cream
- 1/2 cup pasta cooking water
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente, then drain and set aside.
- In a bowl, mix the pumpkin puree, Gouda, ricotta, nutmeg, salt, and pepper to create the filling.
- Stuff each cooked shell with the pumpkin and cheese mixture generously.
- In a saucepan, melt the butter over medium heat. Add the sage leaves and cook until the butter turns brown and the sage is crispy.
- Remove the sage leaves and set aside. Pour the heavy cream into the brown butter, stirring continuously until thickened.
- Stir in Parmesan cheese and enough reserved pasta water to reach your desired sauce consistency.
- Spread a thin layer of the Alfredo sauce on the bottom of a baking dish. Place the stuffed shells on top, then pour the remaining sauce over them.
- Top with crispy sage for an extra flavor burst.
- Bake for 25-30 minutes until bubbly and golden.
Notes
Ensure not to overcook the pasta shells; they should be firm enough to hold the filling. You can substitute Gouda with mozzarella or fontina.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg