why make this recipe

Pumpkin Gouda Stuffed Shells with Sage Alfredo Sauce is a comforting dish perfect for autumn or any time you’re craving a warm, cheesy meal. This recipe combines the rich flavors of pumpkin and Gouda cheese with a creamy sage Alfredo sauce, creating a delicious and satisfying dinner. It’s a unique twist on traditional stuffed shells that can impress family and friends. Plus, it’s vegetarian-friendly, making it suitable for a wide range of diets!

how to make Pumpkin Gouda Stuffed Shells with Sage Alfredo Sauce

Ingredients:

12 jumbo pasta shells
1 cup pumpkin puree
1 cup shredded Gouda cheese
1/2 cup ricotta cheese
1/4 teaspoon nutmeg
Salt and pepper to taste
1 tablespoon olive oil
2 cups heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons fresh sage, chopped

Directions:

Preheat the oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
In a mixing bowl, combine pumpkin puree, Gouda cheese, ricotta cheese, nutmeg, salt, and pepper. Mix until well combined.
Stuff each pasta shell with the pumpkin mixture.
In a saucepan, heat olive oil over medium heat. Add heavy cream and bring to a simmer. Stir in Parmesan cheese and fresh sage, and season with salt and pepper.
Spread a layer of the sage Alfredo sauce on the bottom of a baking dish.
Arrange the stuffed shells on top and pour the remaining sauce over them.
Cover with foil and bake for 25-30 minutes.
Remove foil and bake for an additional 10-15 minutes until bubbly and golden.
Serve warm.

how to serve Pumpkin Gouda Stuffed Shells with Sage Alfredo Sauce

Serve the Pumpkin Gouda Stuffed Shells hot out of the oven, drizzled with extra sage Alfredo sauce if desired. This dish pairs well with a simple green salad or garlic bread for a complete meal. A sprinkle of fresh sage or additional Gouda on top can add a nice touch for presentation.

how to store Pumpkin Gouda Stuffed Shells with Sage Alfredo Sauce

To store leftovers, let the stuffed shells cool completely, then transfer them to an airtight container. They can be kept in the refrigerator for up to three days. For longer storage, consider freezing them before baking. Simply cover with foil and freeze. When ready to enjoy, bake from frozen at 375°F (190°C) for about 45-50 minutes, or until heated through.

tips to make Pumpkin Gouda Stuffed Shells with Sage Alfredo Sauce

For extra flavor, roast the pumpkin puree slightly in a pan before mixing with the cheeses.
Use fresh sage wherever possible for a more aromatic sauce.
Don’t overcook the pasta shells; they should be al dente as they’ll continue cooking in the oven.

variation

You can easily switch up the cheeses in this recipe. Try using mascarpone instead of ricotta for a creamier filling, or use a mix of sharp cheddar and Gouda for a different flavor profile. Adding spinach or kale to the filling can boost the nutritional value while adding a nice color.

FAQs

Q: Can I make this dish ahead of time?
A: Yes! You can prepare the stuffed shells and the Alfredo sauce ahead. Assemble the dish, cover it tightly, and store it in the fridge for up to two days before baking.

Q: Can I use a different type of pasta?
A: While jumbo pasta shells work best for stuffing, you may also use manicotti or even lasagna sheets with this filling.

Q: Is there a substitute for heavy cream?
A: If you prefer a lighter option, you could use half-and-half or whole milk, but be aware that the Alfredo sauce may not be as thick or creamy.